Ingredients: |
Ingredients: 2 packages, chopped frozen spinach, defrosted and water wrung out
2 T. extra virgin olive oil
4 to 6 cloves of garlic, finely chopped
1/4 c. water
1 – 10 ounce can of drained artichoke hearts
Salt and pepper to taste
White Sauce:
2 T. butter
2 T flour
2 c. vegetable or chicken broth
½ c. of cream or half and half
½ c. Parmesan Cheese
¼ t. freshly grated nutmeg
24 to 28 ounce package of fresh ravioli
1 pound of thin asparagus spears, trimmed, cut into 1 – inch pieces
2 c. shredded, or 8 slices of provolone
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Directions: |
Directions:Bring a pot of water to a boil for ravioli.
Preheat broiler. Set rack about 8 inches from heat.
Heat a large skillet over medium heat. Add olive oil and garlic and sauté 1 minute, then sprinkle the spinach (and zucchini) into the garlic oil. Add the asparagus spears and ¼ c. of water and cover. Cook until the asparagus turns bright green and is steamed, but still crisp. Add artichokes and stir to combine and heat through, then season with salt and pepper as desired. Remove the vegetables from the pan and keep warm. Melt the butter in the pan and sprinkle in the flour. Whisk flour for 1-2 minutes, or until it smells nutty. Whisk in stock and let it bubble. Whisk in cream and Parmesan cheese, season with salt, pepper, and nutmeg, and let thicken for a minute or two.
When water boils, add salt, then ravioli and cook until they float. Drizzle some olive oil onto the bottom of a medium sized oval or round casserole dish and brush to coat evenly. Arrange a layer of ravioli (about 1/3 of it), then 1/3 of the vegetables, and then ladle about 1/3 of the sauce over the top. Repeat and dot the top with any remaining sauce. You can divide the cheese in half and put half in the middle of the casserole and half on the top, or you can put all of the cheese on the top. Brown the cheese in the broiler and keep a close eye on it. It usually only takes about 5 minutes or less. |
This recipe for Ravioli Vegetable Lasagna is from