Senin, 11 Juni 2018

Spinach and Artichoke Ravioli Bake

The first time I had ravioli I likened them to fluffy meaty pillows. They’re so much fun! So today we’re going to have ravioli in a pasta bake of sorts, smothered in rich, creamy Alfredo sauce and layered with a spinach and artichoke pesto mix.

Oh and there’s cheese. A six Italian cheese blend of mozzarella, smoked provolone, romano, fontina, asiago and Parmesan cheese. And don’t be put off by all the fancy names, you can find a packet of this pre-mixed shredded cheese right in the dairy section of a grocery store. No need to visit the deli aisle!

What’s great about this is despite sounding like a lot of work, it really isn’t. Most of the stuff can be bought pre-made. From frozen ravioli, jarred Alfredo sauce (although I’ve included how to make Alfredo sauce from scratch in the notes) and artichoke hearts in a can that just need some dicing. Really easy.


Ingredients:


  • 5 oz. fresh baby spinach, chopped
  • 1 can (16 oz.) artichoke hearts, diced
  • 2 tablespoons pesto
  • 2 cups Alfredo sauce
  • 1/4 cup vegetable/chicken broth
  • 25 oz. frozen ravioli
  • 1 cup Italian cheese blend, shredded

Instructions:



  1. Combine spinach, artichoke and pesto and mix well
  2. In a separate bowl, combine Alfredo sauce and broth
  3. Spread 1/3 of the Alfredo sauce on the bottom of a 9×13 baking dish
  4. Top with half the spinach mixture
  5. Lay half the ravioli in a single layer over the spinach
  6. Repeat layers once more
  7. Finish up with the remaining 1/3 Alfredo sauce
  8. Bake uncovered at 375 degrees for 30 minutes
  9. Sprinkle with cheeses and broil at 450 degrees for 3-5 minutes
  10. Dish and serve hot

Notes:


Alfredo sauce (2 cups):
Ingredients:
8 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated

Instructions:
Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine
Season with salt and pepper to taste
Add the Parmesan cheese in portions and stir to mix