Ingredients
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2
-
1
-
4 - 6
-
1 1/2 - 2
-
-
-
2
-
2
-
2
-
1/2
-
-
-
-
-
Directions
Ravioli Baked With Broccoli and Spinach, 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. 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., I didn’t care for this dish. There wasn’t enough sauce, too much spinach, and just overall bland., used your recipe mostly as inspiration because I needed a way to use up ravioli that we had in the freezer for too long. I would have followed it but had a craving for gorgonzola cream sauce! The parts I did use were fantastic and I just wanted to say thanks for the idea!
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Steps
|
1
Done
|
Preheat Broiler or Oven to 500 Bring Large Stockpot of Water to a Boil. |
|
2
Done
|
Steam Broccoli For About 5 Minutes Until Bright Green and Slightly Tender. |
|
3
Done
|
as Water Heats Up to a Boil, Heat a Large Skillet Over Medium Heat. |
|
4
Done
|
Add Olive Oil and Chopped Garlic, and Saute For About 1 Minute. |
|
5
Done
|
Next, Add Drained Spinach to the Pan, Along With the Steamed Broccoli. |
|
6
Done
|
Toss Vegetable Well With Garlic Oil to Coat Evenly. |
|
7
Done
|
Saut For About 5 Minutes. |
|
8
Done
|
Season With Salt and Pepper, Remove from the Heat Into a Bowl, and Set Aside. |
|
9
Done
|
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. |
|
10
Done
|
Add Stock, Raise Heat and Bring Mixture to a Boil, Whisking the Entire Time. |
