For Christmas my Nana gifted me a subscription to Food Network magazine. I'm excited every time a new issue comes in the mail, but I was particularly excited about this March's issue because it was The Italian Issue!
I ear-marked most of the recipes as I flipped through, making it a goal of mine to try every single tip, trick, and meal I had selected. Last night, I embarked on my mission with the Baked Spinach Ravioli.
Halfway through the recipe I realized I needed a bigger skillet, so I switched from my iron skillet to my trusty Dutch Oven. I swear, I use that thing for EVERYTHINGGGGGG! It's fantastic.
- 4 tablespoons of unsalted butter
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 2 sprigs of fresh rosemary
- 1/4 cup of all-purpose flour
- 2 cups of whole milk
- Kosher salt and freshly ground pepper
- 1 20-ounce of package of refrigerated cheese ravioli
- 1 10-ounce of package of frozen chopped spinach, thawed and squeezed dry
- 2 ounces of low-moisture mozzarella, cut into 1/2-inch cubes
- 1/4 cup grated grana padano or parmesan cheese
1. Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic, and rosemary and cook until the onion is soft and starting to brown, about 6 minutes. Stir often.
2. 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.
3. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
4. Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano/ parmesan.
5. Place the skillet under the broiler until golden and bubbling, about 5 minutes.
6. Mix it all together & enjoy!
This recipe is uber cheesy, so if you're a cheese lover like J and I are, this is a great go-to.