Prep 10 mins
Cook 15 mins
This dish is the ultimate comfort food for me. And the sauce is a little on the lighter side because you may choose to use very little butter or heavy cream. I use skim milk, and find that I don't miss the cream at all. Feel free to experiment with different vegetables layered in this as well. Asparagus and/or artichoke hearts make nice substitutions. For the ravioli, try and find a "family size" package (24-28 oz), or you may use two smaller packages.
- 2 (10 ounce) packages frozen chopped spinach, defrosted and squeezed dry
- 1 tablespoon olive oil
- 4 -6 garlic cloves, finely chopped
- 1 1⁄2-2 lbs broccoli (you can use fresh or frozen, chopped but if frozen, must be defrosted)
- salt and pepper
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 2 cups vegetable stock (or chicken stock if you prefer)
- 1⁄2 cup skim milk (can use whole milk or cream if you like a richer sauce)
- 1⁄2 cup grated parmigiano-reggiano cheese
- 1⁄4 teaspoon freshly grated nutmeg (optional)
- salt and black pepper
- 2 cups grated provolone cheese or 2 cups mozzarella cheese or 2 cups italian four cheese blend
- 1 (28 ounce) packagefrozen cheese ravioli (or use your favorite, mushroom, spinach, even meat)
- Preheat broiler or oven to 500 Bring large stockpot of water to a boil.
- Steam broccoli for about 5 minutes until bright green and slightly tender.
- As water heats up to a boil, heat a large skillet over medium heat.
- Add olive oil and chopped garlic, and saute for about 1 minute.
- Next, add drained spinach to the pan, along with the steamed broccoli.
- Toss vegetable well with garlic oil to coat evenly.
- Sauté for about 5 minutes.
- Season with salt and pepper, remove from the heat into a bowl, and set aside.
- For the sauce: In the same skillet, melt the butter and whisk in the flour into the butter and cook for about 1-2 minutes.
- Add stock, raise heat and bring mixture to a boil, whisking the entire time.
- Slowly whisk in milk and parmesan, and let mixture bubble for about 2 more minutes until thickened.
- Season sauce with nutmeg (if desired) and salt and pepper.
- For the pasta: When pasta water is boiling add salt, stir, and add ravioli.
- Cook for about 4 or 5 minute, until slightly underdone.
- The ravioli will finish cooking with sauce under the broiler.
- Place a thin layer of the white sauce in an oven proof casserole dish.
- Drain ravioli.
- Layer ½ of the ravioli in the baking dish.
- Next add ½ of the broccoli/spinach mixture Add a couple ladles of the sauce to cover this first layer, a little more than half of it.
- Add the rest of the vegetable mixture, then the remaining half of the ravioli.
- Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice.
- Place casserole dish under the broiler or in oven about 8 or so inches from the element.
- Broil about 5 minutes until cheese melts and is bubbly and starting to brown.
This was very good! I lightened it up a bit, both in terms of health and dishes used :>. Here's how: I steamed the broccoli in a bowl in the microwave (I used frozen) and just mixed in the spinach and garlic in that bowl. In terms of "healthing up" I used Smart Balance for the butter, no oil, and only 1 c mozzarella (it was plenty!). The only reason I give it 4 stars instead of 5 is I think the veggie quantities are a bit off--I only used 8 oz of the broccoli and there were tons of veggies! Alk in all, though, it was very good. Thanks for posting!!
I didn't care for this dish. There wasn't enough sauce, too much spinach, and just overall bland.
I used your recipe mostly as inspiration because I needed a way to use up ravioli that we had in the freezer for too long. I would have followed it but had a craving for gorgonzola cream sauce! The parts I did use were fantastic and I just wanted to say thanks for the idea!