Spinach and Artichoke Ravioli Bake
Delicate ravioli is enveloped in a velvety garlic sauce, then adorned with a spinach and homemade pesto mixture. Pair it with crusty bread and a tossed salad for a decadent dining experience.
Servings: 4
Ingredients
- ¼ cup unsalted butter
- 1 tsp minced garlic
- 1 ½ cup heavy cream
- ½ tsp dried oregano
- ½ tsp salt
- ½-1 tsp ground pepper to taste
- ½ cup grated parmesan cheese
- 2 cups chopped fresh spinach
- 1 can 16 oz artichoke hearts diced
- 3 tbsps pesto
- 25 oz cheese/spinach ravioli frozen or fresh
- 1 cup mozzarella cheese grated
Instructions
- Preheat the oven to 350 degrees F. Grease a baking dish with oil and set it aside.
- Prepare the sauce: Heat a large skillet over medium heat. Add the butter and garlic, and sauté for a minute. Stir in the heavy cream, and once it starts to boil, add oregano, salt, and pepper. Let it simmer for 2-3 minutes. Add Parmesan cheese and stir until melted. Remove the sauce from heat and set it aside.
- In a medium bowl, combine spinach, artichoke hearts, and pesto. Mix well and set aside.
- To the prepared baking dish, add ½ cup of the prepared sauce and spread it evenly. Add half of the artichoke pesto mixture over the sauce. Arrange the ravioli over it in a single layer.
- Spread another layer of sauce over the ravioli, followed by the remaining artichoke pesto mixture. Arrange the remaining ravioli and finish with spreading the remaining sauce. Sprinkle mozzarella cheese on top.
- Cover with foil wrap and then bake the ravioli for 30 minutes until the cheese has melted and the dish is heated through. The uncover and bake for another 30 minutes until the cheese looks golden brown.
- Garnish with parsley before serving.
Notes
- Don't skip the cover-then-uncover step. Baking covered first is what actually cooks the ravioli through; uncovering at the end is what gets you the golden, bubbly top.
- Squeeze frozen spinach dry. If you use frozen spinach, make sure you squeeze off all the water. Excess water is the #1 reason this kind of bake turns watery instead of creamy.
- Use a wide, shallow dish. Ravioli needs to sit mostly in a single layer so the sauce reaches every piece.
- Check for doneness by texture, not time. Ovens vary. The ravioli should feel tender when pierced with a fork, not firm in the center.
Nutrition
Calories: 1196kcal | Carbohydrates: 82g | Protein: 40g | Fat: 79g | Saturated Fat: 41g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 261mg | Sodium: 2143mg | Potassium: 229mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3604IU | Vitamin C: 5mg | Calcium: 390mg | Iron: 19mg