Community Pick
Ravioli Baked With Broccoli and Spinach
photo by ncmysteryshopper
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 2 (566.99 g) package frozen chopped spinach, defrosted and squeezed dry
- 14.79 ml olive oil
- 4-6 garlic cloves, finely chopped
- 680.38-907.18 g broccoli (you can use fresh or frozen, chopped but if frozen, must be defrosted)
- salt and pepper
-
Sauce
- 29.58 ml butter or 29.58 ml margarine
- 29.58 ml flour
- 473.18 ml vegetable stock (or chicken stock if you prefer)
- 118.29 ml skim milk (can use whole milk or cream if you like a richer sauce)
- 118.29 ml grated parmigiano-reggiano cheese
- 1.23 ml freshly grated nutmeg (optional)
- salt and black pepper
- 473.18 473.18 ml mozzarella cheese or 473.18 ml italian four cheese blend
- 793.78 g package frozen cheese ravioli (or use your favorite, mushroom, spinach, even meat)
directions
- 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.
Questions & Replies
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Reviews
-
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!!
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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.
see 32 more reviews
Tweaks
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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.
-
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!
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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.
RECIPE SUBMITTED BY
Kozmic Blues
Providence, Rhode Island
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