1/11 Photos of Ravioli Baked With Broccoli and Spinach
Kozmic Blues's Note:
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.
My Private Note
Units: US | Metric
- 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) package frozen cheese ravioli (or use your favorite, mushroom, spinach, even meat)
- 1Preheat broiler or oven to 500 Bring large stockpot of water to a boil.
- 2Steam broccoli for about 5 minutes until bright green and slightly tender.
- 3As water heats up to a boil, heat a large skillet over medium heat.
- 4Add olive oil and chopped garlic, and saute for about 1 minute.
- 5Next, add drained spinach to the pan, along with the steamed broccoli.
- 6Toss vegetable well with garlic oil to coat evenly.
- 7Sauté for about 5 minutes.
- 8Season with salt and pepper, remove from the heat into a bowl, and set aside.
- 9For the sauce: In the same skillet, melt the butter and whisk in the flour into the butter and cook for about 1-2 minutes.
- 10Add stock, raise heat and bring mixture to a boil, whisking the entire time.
- 11Slowly whisk in milk and parmesan, and let mixture bubble for about 2 more minutes until thickened.
- 12Season sauce with nutmeg (if desired) and salt and pepper.
- 13For the pasta: When pasta water is boiling add salt, stir, and add ravioli.
- 14Cook for about 4 or 5 minute, until slightly underdone.
- 15The ravioli will finish cooking with sauce under the broiler.
- 16Place a thin layer of the white sauce in an oven proof casserole dish.
- 17Drain ravioli.
- 18Layer ½ of the ravioli in the baking dish.
- 19Next 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.
- 20Add the rest of the vegetable mixture, then the remaining half of the ravioli.
- 21Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice.
- 22Place casserole dish under the broiler or in oven about 8 or so inches from the element.
- 23Broil about 5 minutes until cheese melts and is bubbly and starting to brown.
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Nutritional Facts for Ravioli Baked With Broccoli and Spinach
Serving Size: 1 (219 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 242.1
- Calories from Fat 139
- Total Fat 15.5 g
- Saturated Fat 8.6 g
- Cholesterol 34.3 mg
- Sodium 489.2 mg
- Total Carbohydrate 12.3 g
- Dietary Fiber 4.3 g
- Sugars 2.1 g
- Protein 16.2 g
The following items or measurements are not included: