Ravioli Baked With Broccoli and Spinach

Recipe by Kozmic Blues
READY IN: 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 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.