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Baked Spinach Ravioli Recipe

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This recipe for Baked Spinach Ravioli, by , is from As Seen In Food Network Magazine, 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!

Lisa Mazza


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

Preheat the 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 onion is 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 cups water, the milk, teaspoon 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.




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