| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- Deselect All
- 2 packages chopped frozen spinach, defrosted in microwave
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 4-6 cloves garlic, finely chopped
- 2 cans quartered artichokes in water, drained well
- Salt and pepper
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups vegetable or chicken stock
- 1/2 cup cream or half-and-half
- 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
- 1/4 teaspoon nutmeg, freshly grated
- Salt and black pepper
- 1 sack, 2 cups grated provolone or Italian 4 Cheese Blend, from dairy aisle, 10 ounces
- 1 large package (marked “Family Size”) fresh ravioli, such as Contadina brand, 24 to 28 ounces, or choose your favorite filling, such as wild mushroom or 4 cheese
- 1 pound thin asparagus spears, trimmed of tough ends
Instructions
- Bring a pot of water to boil for ravioli.
- While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink. Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic. Saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with and remove from heat to a bowl. Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
- Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
- When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy — it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it. Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
- Drizzle a touch of extra virgin olive oil onto the bottom of a medium flameproof oval casserole or a flameproof rectangular baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of “lasagna” with any remaining sauce and cover liberally with gratedprovolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 532 |
| Total Fat | 27 g |
| Saturated Fat | 13 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 27 g |
| Cholesterol | 76 mg |
| Sodium | 991 mg |
| Serving Size | 1 of 6 servings |
| Calories | 532 |
| Total Fat | 27 g |
| Saturated Fat | 13 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 8 g |
| Sugar | 5 g |
| Protein | 27 g |
| Cholesterol | 76 mg |
| Sodium | 991 mg |
Reviews
Amazing!! But my husband likes protein in his dinner so I added chicken.
Loved it. Great flavor and easy to make
Will make again for sure!
I made this with frozen wild mushroom ravioli I bought at Sams. The only changes I made was that I added Italian sausage meat balls (only because I had them in my freezer) and I sauteed my asparagus in a little EVOO salt/ pepper as I think it adds so much more flavor then boiling. I too added a little onion when I sauteed the garlic. This was really good and I would make again..
I added sliced sweet Italian sausage and sautéed mushrooms, and skipped the asparagus. It was phenomenal!!! Everyone loved it… so I’ve made it several more times.
it was delicious
What a fun recipe! This pretty much has all of my favorite ingredients in one dish, so I knew I’d love it. One thing that frustrates me about RR is that her dishes aren’t always that healthy. Next time, I would definitely try adding more veggies. Also, I only used about 2 teaspoons of butter and fat-free half-and-half for the sauce; much healthier. The other HUGE problem with this recipe – that I also saw others mention – is that it takes nowhere near 30 minutes to make! I find that Rachel does this often as well. If it were a little healthier and the timing was accurate, I would have given it 5 stars. However, I will make it again, just with some more healthy changes.
I made this for an Easter pot luck at work. It was deliciouws and won rave reviews from even the pickiest eaters! I only gave 4 stars because it did take quite a bit longer to prepare than the recipe stated but, I will be making it again!
I replaced the asparagus with zucchini, added onions, celery and mushrooms, and replaced the nutmeg with cinnamon and ginger.
For the most part I really enjoyed this recipe. The only changes I would make next time is I would pick a mushroom ravioli and use half of the cheese recommended on top. I used a 4 cheese ravioli and used all the cheese recommended and it was very rich.
This dish turned out so well, and was so delicious, I was shocked that I was the chef of this delight…ha ha ha! And, it was very easy, almost a fool-proof recipe for anyone who is not savvy in the kitchen. I only made 2 changes with this recipe, I used Parmesan cheese and frozen asparagus, which I did steam, as the recipe called for. I also pre-made this dish and put in the fridge so I could pop it in the oven when it was time for dinner. I baked at 350 for about 10-15 mins, then turned on the broiler for about 5 mins.
I think what I liked the most about the recipe was the sauteing of the spinach and artichoke hearts and the creme sauce. Both of those steps could be easily morphed into your own creation, either adding in more veggies or enhancing the flavor of the sauce with a touch of your favorite spices.
Only downside to this recipe, is that it took me an hour to prepare. Maybe after a few tries, I can get it down to 30 mins.