Baked Spinach Ravioli

By ccavaletti

Ingredients

• 4 Tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 1/4 c all-purpose flour
• 2 c whole milk
• Kosher salt and freshly ground pepper
• 2 9-ounce packages refrigerated cheese ravioli
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 2 ounces low-moisture mozzarella, cut into 1//2-inch cubes
• 1/4 c grated grana padano or parmesan cheese

Details

Servings 4

Preparation

Step 1

Preheat 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 onions 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 c water, the milk, 1/2 tsp 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.

From Food Network Magazine, March 2017