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Ravioli Baked With Broccoli and Spinach

Ravioli Baked With Broccoli and Spinach created by NcMysteryShopper

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.

Ready In:
25mins
Serves:
Units:

ingredients

  • 2 (10 ounce) packages frozen chopped spinach, defrosted and squeezed dry
  • 1 tablespoon olive oil
  • 4 -6 garlic cloves, finely chopped
  • 1 12 - 2 lbs broccoli (you can use fresh or frozen, chopped but if frozen, must be defrosted)
  • salt and pepper
  • Sauce

  • 2 tablespoons butter or 2 tablespoons margarine
  • 2 tablespoons flour
  • 2 cups vegetable stock (or chicken stock if you prefer)
  • 12 cup skim milk (can use whole milk or cream if you like a richer sauce)
  • 12 cup grated parmigiano-reggiano cheese
  • 14 teaspoon freshly grated nutmeg (optional)
  • salt and black pepper
  • 2 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)

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.
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RECIPE MADE WITH LOVE BY

@Kozmic Blues
Contributor
@Kozmic Blues
Contributor
"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."
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  1. mommymakeit4u
    I didn't care for this dish. There wasn't enough sauce, too much spinach, and just overall bland.
    Reply
  2. Boise Cook
    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!
    Reply
  3. Andrea G.
    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.
    Reply
  4. Andrea G.
    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.
    Reply
  5. Melemo
    Ravioli Baked With Broccoli and Spinach Created by Melemo
    Reply
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