Name: Ravioli Baked With Broccoli and Spinach
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 serving(s)
Ingredients: 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 mozzarella cheese or 2 cups italian four cheese blend; 1 (28 ounce) package frozen cheese ravioli (or use your favorite, mushroom, spinach, even meat)

Community Pick

37

Recipe by Kozmic Blues

37

People talking

Join In Now Join the conversation!

Ravioli Baked With Broccoli and Spinach created by NcMysteryShopper

MORE

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:

37

People talking

Join In Now Join the conversation!

ingredients

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
Sauce
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 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.

Submit a Recipe Correction

Add a Note

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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

review by mommymakeit4u

6/1/2011

I didn't care for this dish. There wasn't enough sauce, too much spinach, and just overall bland.

Reply
review by Boise Cook

1/26/2011

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
review by Andrea G.

8/29/2010

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
tweak by Andrea G.

8/29/2010

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
photo by Melemo

7/19/2010

Reply