| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 sprigs fresh rosemary
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Kosher salt and freshly ground pepper
- 2 9-ounce packages refrigerated cheese ravioli
- 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
- 2 ounces low-moisture mozzarella, cut into 1/2-inch cubes
- 1/4 cup grated grana padano or parmesan cheese
Instructions
- Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
- Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
- Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.
Nutrition Facts
| Calories | 700 |
| Total Fat | 33 grams |
| Saturated Fat | 20 grams |
| Cholesterol | 129 milligrams |
| Sodium | 1135 milligrams |
| Carbohydrates | 72 grams |
| Dietary Fiber | 6 grams |
| Protein | 30 grams |
| Sugar | 11 grams |
Reviews
This was a great easy weeknight change up for Costco raviolis. It made them much more fancy than the typical boil and a jar of marinara. I had everything on hand. The only change I made was adding a bit of basil and I used fresh spinach instead of frozen. My family really liked this. I’m thinking of trying it and swapping for spinach and ravioli for butternut squash. I think that might work well with the same basic approach.
I needed a last minute dinner idea with ingredients i had on hand, and found this one. I cut recipe in half (for the 2 of us) but it still made more than enough for 5-6 servings, even CUT IN HALF! Used 1) 10 oz bag sausage ravioli, added all the additional herbs recommended by previous reviewer. Had a very small amount of leftover Alfredo sauce so added the 1 cup milk to jar to mix and use it up. Had burrata on hand so used that instead of mozzarella. it was easy – prepped sauce ahead of time and held over till time to add pasta and complete the meal. So good, we really enjoyed it! Plus, so potentially versatile!
This dish is a new favorite. I especially liked the subtle taste of the rosemary.
Very tasty thank you
Amazing dish and very simple to make. I also added broccoli for some added veggies. Bon appétit
Quick and relatively easy dish to make. I didn’t have mozzarella cheese so I used cheddar…gave it a nice flavor and a nice crust in the broiler. Sauce was a bit bland so I added more spices…basil, cayenne.
A note…this is way more than four servings. I ate two during the day and now have four in the freezer. It’s a heavy dish so it fills you up fast.
Also think it would be good with mushroom or beef ravioli.
A note…this is way more than four servings. I ate two during the day and now have four in the freezer. It’s a heavy dish so it fills you up fast.
Also think it would be good with mushroom or beef ravioli.
My family loves this recipe! I use fresh spinach instead of frozen.
My husband and I both loved this and so easy to throw together! Did alter slightly – Added shredded rotisserie chicken, replaced water with chicken broth, and used Italian herbs instead of rosemary.
Easy recipe, tastes good and easy to make on a weeknight
Read the reviews so added more seasoning and this was delicious.