Best Baked Spinach Ravioli Recipes

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.

EASY BAKED CHEESE RAVIOLI WITH SPINACH

Steps:

• Preheat oven to 350.
• Blanch the ravioli a few at a time in salted water for one or two minutes and drain on an oiled plate so they don't stick. They should not be cooked all the way.
• Pour 1 1/2 cups sauce into a 9 x 13" pan and line the spinach leaves over top. Place ravioli on top of spinach and top each ravioli with a slice of mozzarella. Spoon remaining sauce over top of cheese.
• Cover pan with plastic wrap and then cover with foil very tightly. You can stow this in the refrigerator for up to 24 hours. Bring to room temperature while you pre-heat the oven.
• Bake about 45 minutes to an hour or until the ravioli are hot throughout. Time depends on how big, or cold the ravioli are.
• When the ravioli are done just uncover for a few minutes and sprinkle with parmesan cheese and let melt in the oven, about 5 minutes. Watch it so it does not burn. Sprinkle with basil.
• Enjoy with garlic bread or bread sticks!

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.

BAKED HERB & RICOTTA-STUFFED SPINACH RAVIOLI WITH TOMATO SAUCE

Steps:

• 1. Bring a large pot of salted wate to a boil and keep handy off to the side. 2. To make the filling, stir together the ricotta cheese, parmesan cheese, oregano, salt and pepper. Mix in the egg and set aside. 3. To prepare the sauce, mix together the tomatoes, garlic, basil, salt and pepper. 4. To assemble the ravioli, place about 2 teaspoons of the filling about 1 1/2 inches apart on a sheet of rolled out dough. Brush the egg wash around the filling. 5. Lay a 2nd pasta sheet on top, and cut around the filling with a ravioli stamp or pastry wheel. Be sure the edges are well sealed; use a dab of water if the dough is not sticking together. Place on a dry towel or a floured sheet tray. 6. Preheat the oven to 400 degrees. 7. Boil the ravioli for about 3 minuts or until just al dente. While the ravioli are cooking spread a thin layer of the tomato sauce in the bottom of the baking dish. 8. Drain the ravioli and pour them into the baking dish. Top them with tomato sauce followed by fontina cheese. 9. Bake until the cheese has melted and is golden brown. 10 to 15 minutes.

CREAMY SPINACH BAKED RAVIOLI RECIPE

Steps:

• Instructions Pre-heat the oven to 200ºC/390ºF. Sauté the onion in a splash of olive oil until soft and translucent. Add the garlic and spinach and cook until the spinach has wilted. Mix the milk and cornflour together. Pour the cream and milk mixture into the pan and allow to simmer gently until the sauce has thickened. Add the Parmesan and lemon juice then season to taste. Layer the creamy spinach sauce with the ravioli and cheese. Place in the oven and allow to bake for 10-15 minutes until the top is golden brown and the ravioli is heated through. Remove from the oven and allow to rest for 5 minutes then serve.