Spinach Artichoke Ravioli Bake Food

BAKED SPINACH RAVIOLI

Steps:

• 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.

AMAZING SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

SPINACH ARTICHOKE RAVIOLI BAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 375ºF (190ºC).
• In a large bowl, mix together the cream cheese, mozzarella, spinach, artichoke hearts, Parmesan cheese, sour cream, and milk.
• Pour a third of the spinach artichoke mixture in a large glass baking dish and spread it evenly over the bottom.
• Line the tray with half of the frozen ravioli, spread more sauce over the top, then add the rest of the ravioli and cover with the remaining sauce.
• Bake for 30-35 minutes, or until browned.
• Enjoy!

RAVIOLI VEGETABLE LASAGNA - SPINACH, ARTICHOKE, ASPARAGUS - YUM!

Steps:

• NOTE - orginal recipe did not give ounce measurements for the spinach or the artichokes - I assume sizes may vary by brand. Orginal recipe just says 2 packages of frozen spinach - she used the small box size on tv. Original recipe stated 2 cans of artichokes. Zaar won't let you put in packages or cans without giving an ounces amount.
• 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 and 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. (NOTE -- I didn't not use the full amount of artichokes - since, I cut the recipe in half, I was only using one can of artichokes, but it seemed like a lot so I used about half the can. So use your own judgement when adding the artichokes.).
• 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.
• 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 oval casserole or a 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. NOTE - this is the part of the recipe that didn't work for me. By the time I assembled the ingredients, they were cold so I ended up having to bake the dish in a 400 degree oven for 15 minutes or so.
• This was supposed to be a 30 minute meal, but I think it took longer. Maybe after I've made it a few times, it would only take 30 -- either way it was still an easy recipe to make.
• I think this could be easily made ahead and reheated or frozen. I haven't tried freezing it yet, but it is yummy the next day.

EASY SPINACH RAVIOLI BAKE

Steps:

• Preheat oven to 375 degrees. Lightly grease a 9x13 inch baking dish.
• In a medium bowl, stir together chopped spinach and pesto. In another medium bowl, combine Alfredo sauce and chicken broth.
• Spread a thin layer of sauce in the bottom of the prepared pan. Top with half the ravioli, half of the remaining Alfredo sauce, half of the spinach and half of the cheese. Repeat once. Top with Parmesan cheese.
• Cover and bake for 25-30 minutes, or until bubbly. Uncover and bake 5-10 minutes more, or until cheese is melted and golden.

SPINACH-ARTICHOKE RAVIOLI-LASAGNA

Steps:

• Bring a large pot of water to a boil for pasta.
• Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.
• Defrost the spinach in the microwave for 10 minutes on high.
• While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.
• Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.
• Cook pasta to al dente, 5 to 6 minutes in salted water.
• Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.
• Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.
• Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes

RAVIOLI BAKED WITH BROCCOLI AND SPINACH

Steps:

• Preheat broiler or oven to 500 Bring large stockpot of water to a boil.
• Steam broccoli for about 5 minutes until bright green and slightly tender.
• As water heats up to a boil, heat a large skillet over medium heat.
• Add olive oil and chopped garlic, and saute for about 1 minute.
• Next, add drained spinach to the pan, along with the steamed broccoli.
• Toss vegetable well with garlic oil to coat evenly.
• Sauté for about 5 minutes.
• Season with salt and pepper, remove from the heat into a bowl, and set aside.
• For the sauce: In the same skillet, melt the butter and whisk in the flour into the butter and cook for about 1-2 minutes.
• Add stock, raise heat and bring mixture to a boil, whisking the entire time.
• Slowly whisk in milk and parmesan, and let mixture bubble for about 2 more minutes until thickened.
• Season sauce with nutmeg (if desired) and salt and pepper.
• For the pasta: When pasta water is boiling add salt, stir, and add ravioli.
• Cook for about 4 or 5 minute, until slightly underdone.
• The ravioli will finish cooking with sauce under the broiler.
• Place a thin layer of the white sauce in an oven proof casserole dish.
• Drain ravioli.
• Layer ½ of the ravioli in the baking dish.
• Next add ½ of the broccoli/spinach mixture Add a couple ladles of the sauce to cover this first layer, a little more than half of it.
• Add the rest of the vegetable mixture, then the remaining half of the ravioli.
• Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice.
• Place casserole dish under the broiler or in oven about 8 or so inches from the element.
• Broil about 5 minutes until cheese melts and is bubbly and starting to brown.