Best Baked Ravioli And Broccoli Recipes

RAVIOLI BAKED WITH BROCCOLI AND SPINACH

Ravioli Baked With Broccoli and Spinach image

This dish is the ultimate comfort food for me. And the sauce is a little on the lighter side because you may choose to use very little butter or heavy cream. I use skim milk, and find that I don't miss the cream at all. Feel free to experiment with different vegetables layered in this as well. Asparagus and/or artichoke hearts make nice substitutions. For the ravioli, try and find a "family size" package (24-28 oz), or you may use two smaller packages.

Provided by Kozmic Blues

Categories One Dish Meal

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 (10 ounce) packages frozen chopped spinach, defrosted and squeezed dry
1 tablespoon olive oil
4 -6 garlic cloves, finely chopped
1 1/2-2 lbs broccoli (you can use fresh or frozen, chopped but if frozen, must be defrosted)
salt and pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
2 cups vegetable stock (or chicken stock if you prefer)
1/2 cup skim milk (can use whole milk or cream if you like a richer sauce)
1/2 cup grated parmigiano-reggiano cheese
1/4 teaspoon freshly grated nutmeg (optional)
salt and black pepper
2 cups mozzarella cheese or 2 cups italian four cheese blend
1 (28 ounce) package frozen cheese ravioli (or use your favorite, mushroom, spinach, even meat)

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.

BAKED RAVIOLI AND BROCCOLI

Baked Ravioli and Broccoli image

Found this recipe in a magazine shortly after my husband and I were married in 1988. Very easy and yummy!

Provided by Anna Vandenhazel

Categories Pasta Sides

Time 25m

Number Of Ingredients 4

Ingredients

1 can(s) (40 oz) chef boyardee ravioli
8 oz sour cream
1 pkg (10 oz) frozen broccoli spears, thawed
1 c shredded mozzarella or cheddar cheese

Steps:

1. Mix ravioli and sour cream in bowl.
2. Cut thawed broccoli spears lengthwise - place a layer of spears on bottom lightly oiled 13x8x2" baking dish (save a few spears for garnish).
3. Pour ravioli mixture over broccoli, then garnish with saved broccoli spears. Sprinkle with shredded cheese.
4. Bake at 375 for about 20 minutes.