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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!
I liked everything about this recipe except the sauce, and unfortunately I doubled the sauce so the veggies and ravioli were swimming in it. I was expecting a bechamel-type sauce, but it was strange that the base was made with broth instead of milk. Next time I make this, I will keep everything the same except use my own bechamel recipe.
This recipe was just okay for me. I loved the taste of the garlic mixed with the veggies, but found that I was hoping every bite was one with the ravioli as there wasn't enough sauce to really mix in.
We made this with penne pasta instead of ravioli and it was fantastic. For 8 portions, we used about 500g (18 oz) of pasta, pre-cooked. We also added real coppa (italian salami would also work) and used a tex-mex cheese. The garlic and cheese really make this dish. My kids ate it and asked for more - like a miracle! I might add that this is actually very fast to make and froze well. Thanks for sharing!
My folks are vegetarians and my mother is going through cancer treatments right now. I was looking for a recipe that would freeze well that I could take over there for when my father doesn't feel like cooking. This fit the bill perfectly. I used portabello mushroom ravioli and it came out to be a very hearty meal. They both loved it and appreciated that they had some for now and a couple of little containers in the freezer for later. Thank you for posting.
I loved this! I found the recipe, then handed it off to DH made it for dinner. We (he) used cheese tortellini instead of ravioli. DH wasn't as big a fan of the dish but that's because he doesn't really like spinach. My 11-month old loves it as much as me! Thanks. I...or my husband...will make this again.
Wow! This was absolutely FANTASTIC - in spite of the fact that I'm not a fan of cream sauces, or cooked spinach. My husband loved it even more than I did. I used mushroom ravioli from Trader Joe's, and it was the perfect complement to the rest of the dish. The only change I made was adding half a can of diced tomatoes, which I think I'll do again the next time I make this. And trust me, I can't wait to make this again!
This recipe was okay. I thought the sauce was pretty basic and was pretty tasty. I did like the amount of veggies in it though. Overall, it was a good lower fat recipe. Thanks!