Best 3 Baked Spinach Ravioli Recipes

Indulge in the culinary masterpiece that is baked spinach ravioli, a delectable dish that tantalizes taste buds with its symphony of flavors and textures. This scrumptious meal, hailing from the heart of Italian cuisine, features tender ravioli pillows generously filled with a vibrant spinach and ricotta filling, enveloped in a velvety tomato sauce and topped with a golden-brown blanket of melted cheese. Each bite promises a harmonious blend of spinach's earthy notes, the tangy sweetness of tomatoes, the creamy richness of ricotta, and the gooey indulgence of melted mozzarella and Parmesan. This recipe provides two enticing variations: a classic baked spinach ravioli and a delectable sun-dried tomato pesto baked spinach ravioli. Both variations offer a unique culinary journey, catering to diverse palates and preferences. The classic baked spinach ravioli showcases the traditional flavors of Italy, while the sun-dried tomato pesto variation adds a vibrant burst of Mediterranean flair. Whichever variation you choose, this baked spinach ravioli promises an unforgettable dining experience.

Here are our top 3 tried and tested recipes!

BAKED SPINACH RAVIOLI

Baked Spinach Ravioli image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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

Steps:

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, 1/2 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.

EASY BAKED CHEESE RAVIOLI WITH SPINACH

Easy Baked Cheese Ravioli With Spinach image

Make and share this Easy Baked Cheese Ravioli With Spinach recipe from Food.com.

Provided by Secret Agent

Categories One Dish Meal

Time 1h10m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 6

Ingredients

12 large cheese ravioli (frozen or fresh are ok)
1 lb Baby Spinach
4 cups spaghetti sauce
1 lb fresh mozzarella cheese, shredded
1/3 cup parmesan cheese, shredded
1/4 cup basil leaves, shredded

Steps:

Preheat oven to 350.
Blanch the ravioli a few at a time in salted water for one or two minutes and drain on an oiled plate so they don't stick. They should not be cooked all the way.
Pour 1 1/2 cups sauce into a 9 x 13" pan and line the spinach leaves over top. Place ravioli on top of spinach and top each ravioli with a slice of mozzarella. Spoon remaining sauce over top of cheese.
Cover pan with plastic wrap and then cover with foil very tightly. You can stow this in the refrigerator for up to 24 hours. Bring to room temperature while you pre-heat the oven.
Bake about 45 minutes to an hour or until the ravioli are hot throughout. Time depends on how big, or cold the ravioli are.
When the ravioli are done just uncover for a few minutes and sprinkle with parmesan cheese and let melt in the oven, about 5 minutes. Watch it so it does not burn. Sprinkle with basil.
Enjoy with garlic bread or bread sticks!

RAVIOLI BAKED WITH BROCCOLI AND SPINACH

Ravioli Baked With Broccoli and Spinach image

This dish is the ultimate comfort food for me. And the sauce is a little on the lighter side because you may choose to use very little butter or heavy cream. I use skim milk, and find that I don't miss the cream at all. Feel free to experiment with different vegetables layered in this as well. Asparagus and/or artichoke hearts make nice substitutions. For the ravioli, try and find a "family size" package (24-28 oz), or you may use two smaller packages.

Provided by Kozmic Blues

Categories One Dish Meal

Time 25m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

2 (10 ounce) packages frozen chopped spinach, defrosted and squeezed dry
1 tablespoon olive oil
4 -6 garlic cloves, finely chopped
1 1/2-2 lbs broccoli (you can use fresh or frozen, chopped but if frozen, must be defrosted)
salt and pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons flour
2 cups vegetable stock (or chicken stock if you prefer)
1/2 cup skim milk (can use whole milk or cream if you like a richer sauce)
1/2 cup grated parmigiano-reggiano cheese
1/4 teaspoon freshly grated nutmeg (optional)
salt and black pepper
2 cups mozzarella cheese or 2 cups italian four cheese blend
1 (28 ounce) package frozen cheese ravioli (or use your favorite, mushroom, spinach, even meat)

Steps:

Preheat broiler or oven to 500 Bring large stockpot of water to a boil.
Steam broccoli for about 5 minutes until bright green and slightly tender.
As water heats up to a boil, heat a large skillet over medium heat.
Add olive oil and chopped garlic, and saute for about 1 minute.
Next, add drained spinach to the pan, along with the steamed broccoli.
Toss vegetable well with garlic oil to coat evenly.
Sauté for about 5 minutes.
Season with salt and pepper, remove from the heat into a bowl, and set aside.
For the sauce: In the same skillet, melt the butter and whisk in the flour into the butter and cook for about 1-2 minutes.
Add stock, raise heat and bring mixture to a boil, whisking the entire time.
Slowly whisk in milk and parmesan, and let mixture bubble for about 2 more minutes until thickened.
Season sauce with nutmeg (if desired) and salt and pepper.
For the pasta: When pasta water is boiling add salt, stir, and add ravioli.
Cook for about 4 or 5 minute, until slightly underdone.
The ravioli will finish cooking with sauce under the broiler.
Place a thin layer of the white sauce in an oven proof casserole dish.
Drain ravioli.
Layer ½ of the ravioli in the baking dish.
Next add ½ of the broccoli/spinach mixture Add a couple ladles of the sauce to cover this first layer, a little more than half of it.
Add the rest of the vegetable mixture, then the remaining half of the ravioli.
Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice.
Place casserole dish under the broiler or in oven about 8 or so inches from the element.
Broil about 5 minutes until cheese melts and is bubbly and starting to brown.

Tips:

Use fresh ingredients whenever possible. This will result in the best flavor and texture for your ravioli.
Don't overcook the ravioli. They should be cooked until they are al dente, or slightly firm to the bite.
To prevent the ravioli from sticking together, toss them with a little olive oil before baking.
Serve the ravioli immediately after baking, while they are still hot and crispy.
You can experiment with different fillings and sauces to create your own unique ravioli recipes.

Conclusion:

Baked spinach ravioli is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover spinach, and it can be served as a main course or a side dish. With a few simple ingredients and a little bit of time, you can create a delicious and impressive dish that will please everyone at your table.