Spinach Ravioli Bake (Print Version)
# Ingredients:
01 -
Chopped fresh spinach (3 cups)
02 -
Salted butter (2 tablespoons)
03 -
Grated Parmesan cheese (3/4 cup)
04 -
Whole milk (2 cups)
05 -
Nutmeg, a pinch or to taste
06 -
Black pepper, as much as you like
07 -
All-purpose flour (2 tablespoons)
08 -
Ricotta cheese (1 1/2 cups)
09 -
Minced garlic (1 teaspoon)
10 -
Chopped artichoke hearts (6 ounces)
11 -
Lemon zest (1 teaspoon)
12 -
Frozen spinach-artichoke ravioli (27 ounces)
13 -
Kosher salt, adjust to taste
# Instructions:
01 -
Preheat your oven to 375°F and give a 9-inch pan a coat of nonstick spray.
02 -
Melt butter with flour until lightly browned. Stir in spinach and cook down before adding milk. Season with salt, pepper, and nutmeg as you go.
03 -
In a bowl, mix ricotta with garlic, lemon zest, pepper, and a bit of salt until combined.
04 -
Boil ravioli in salted water until almost ready—check the package for how long.
05 -
Start layering with sauce, then ravioli, a dollop of ricotta, some artichokes, and Parmesan. Keep stacking until your dish is full.
06 -
Pop it in the oven for 15 minutes until bubbly. For a crispy top, broil briefly if you want.
# Notes:
01 -
Don't broil if using a glass dish—it could crack.
02 -
This can be made ahead of time and baked later.
03 -
Premade ravioli keeps things quicker and easier.