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Spinach and Artichoke Ravioli Bake Recipe

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This recipe for Spinach and Artichoke Ravioli Bake, by , is from Breaking Bread, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

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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