Ravioli Vegetable 'Lasagna' Recipe - Cooking Index
Ravioli Vegetable 'Lasagna' Recipe - Cooking Index
| 2 | Chopped frozen spinach - defrosted | |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
| 4 | Garlic cloves - (to 6) - finely chopped | |
| 2 | Quartered artichokes in water - drained well | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| White Sauce | ||
| 2 tablespoons | 30ml | Butter |
| 2 tablespoons | 30ml | All-purpose flour |
| 2 cups | 474ml | Vegetable or chicken stock |
| 1/2 cup | 118ml | Cream or half-and-half |
| 1/2 cup | 99g / 3.5oz | Grated Parmigiano-Reggiano |
| 1/4 teaspoon | 1.3ml | Freshly-grated nutmeg |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Assembly | ||
| 1 | Fresh ravioli - (24 to 28 oz) - such as Contadina | |
| Brand, marked "Family Size" | ||
| = (or choose your favorite filling, such | ||
| As wild mushroom or 4 cheese) | ||
| 1 lb | 454g / 16oz | Thin asparagus spears - tough ends trimmed |
| 2 cups | 474ml | Grated provolone - (10 oz) |
| = (or Italian 4 Cheese Blend) |
Bring a pot of water to boil for ravioli.
While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink. Heat a medium skillet over medium heat. Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic. Saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil. Add artichoke heart pieces to the pan and turn to combine and heat through. Season vegetables with salt and pepper and remove from heat to a bowl.
Place skillet back on the heat and melt butter. Whisk flour into butter and cook 1 to 2 minutes. Whisk stock into flour and butter and let it bubble. Whisk in cream and Parmesan. Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes.
Preheat broiler to high. Set rack between middle of oven groove and top rack groove, about 8 inches from heat.
When water boils, salt water, add ravioli and cook 4 to 5 minutes. Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables. Place a colander over ravioli as it cooks and add asparagus to it.
Cut thin, trimmed asparagus into 2-inch pieces on an angle. Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and drain ravioli.
Drizzle a touch of extra-virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly. Arrange a layer using 1/2 of cooked ravioli in the dish. Layer 1/2 of the cooked vegetables over the ravioli. Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with grated provolone or 4 cheese blend. Brown cheese 8 inches from broiler, 5 minutes.
This recipe yields 4 to 6 servings.
Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C69) - from the TV FOOD NETWORK
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