Baked Spinach Ravioli Recipe

Recipe Details

• Level: Easy
• Yield: 4 servings
• Total Time: 30 min
• Active Time: 30 min

Nutritional Information Per Serving

• Calories: 700
• Total Fat: 33 g
• Saturated Fat: 20 g
• Cholesterol: 129 mg
• Sodium: 1,135 mg
• Carbohydrates: 72 g
• Dietary Fiber: 6 g
• Protein: 30 g
• Sugar: 11 g

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

1. Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic, and rosemary, cooking while stirring frequently until the onion becomes soft and just begins to brown, about 6 minutes.
2. Sprinkle in the flour and cook, stirring, until the mixture is 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 lower 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.
3. 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 the top is golden and bubbling, about 5 minutes.

Photograph by Ryan Dausch