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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Spinach and Artichoke Ravioli Bake Recipe

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This recipe for Spinach and Artichoke Ravioli Bake is from Breaking Bread, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 oz. fresh baby spinach, chopped
1 16 oz. can artichoke hearts, diced
2 tbsp. pesto
2 cups Alfredo sauce
1/4 cup vegetable/chicken broth
25 oz. frozen ravioli
1 cup Italian cheese blend, shredded
Directions:
Directions:
Combine spinach, artichoke and pesto, and mix well. In a separate bowl, combine Alfredo sauce and broth. Spread half of the Alfredo sauce on the bottom of a 9"x13" pan. Top with half the spinach mixture. Lay half the ravioli in a single layer over the spinach. Repeat layers once more. Finish up with the remaining half of the Alfredo sauce. Bake uncovered at 375 degrees for 3-5 minutes. Dish and serve hot.
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
For Alfredo sauce (makes 2 cups)

8 tbsp. butter, 1 cup heavy cream, salt and pepper to taste, 2 cups Parmesan cheese, freshly grated

Over medium low heat, melt the butter and pour in the heavy cream. Stir to combine. Season with salt and pepper. Add the Parmesan cheese in portions and stir to mix.

 

 

 

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