Spinach Artichoke Ravioli Bake
Treating your family something delicious that made by your hand. That’s great idea, right? Our article today will give you great recommendation. And here is Spinach Artichoke Ravioli Bake that you can make at any time of the year. With the recipe, you can comfortably make great side dish to serve your whole family. We are sure that your family will have happy moments when enjoying this good dish.
Spinach Artichoke Ravioli BakeCourse: DinnerCuisine: AmericanDifficulty: Easy
Here is Spinach Artichoke Ravioli Bake that you can make at any time of the year. With the recipe, you can comfortably make great side dish to serve your whole family. We are sure that your family will have happy moments when enjoying this good dish.
2 lb. frozen cheese ravioli
2 c. frozen spinach, defrosted and chopped
2 c. milk (preferably whole)
3 tbsp. butter
3 tbsp. flour
2 cloves garlic, minced
2 tbsp. cream cheese, softened
1 c. shredded mozzarella, divided
1/4 c. freshly grated Parmesan
1 (14-oz.) can artichoke hearts, chopped
Juice of 1/2 a lemon
2 tbsp. freshly chopped parsley
Freshly ground black pepper
1/2 tsp. red pepper flakes (optional)
- Preheat oven to 375°.
- In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds. Whisk the flour into the butter and garlic and cook until the mixture is bubbling and golden, 1 minute more. Gradually pour in the milk, whisking constantly. Bring mixture to a simmer then stir in cream cheese, 2/3 cup mozzarella, and Parmesan. Let simmer until the sauce thickens slightly, about 2 to 3 minutes.
- Fold in artichoke hearts and spinach, then add lemon juice and red pepper flakes, if using, and season to taste with salt and pepper. Remove from heat.
- Spread a thin layer of your prepared sauce onto the bottom of a 9″-x-13″ baking dish. Lay ravioli in a single layer in the bottom of the baking dish, then top with half the prepared sauce. Repeat with remaining ravioli and remaining sauce. Top with remaining cheese and bake 30 minutes, until sauce is bubbling and ravioli are tender.
- If you’d like the top to be golden, broil on high for 2 to 3 minutes. Garnish with parsley and serve.