Tuesday, March 25, 2008

Cheesy Ravioli Bake

We love this one at our house and it's pretty easy to put together.

Cheesy Ravioli Bake
serves 4 to 6
From Cook's Country Magazine Feb/March 07

3 TBLS. unsalted butter(the real butter, not margarine)
2 garlic cloves, minced
1 (28 oz.) can diced tomatoes(this is a large can, I just use to regular size cans)
2 TBLS. coarsely chopped fresh basil, can use dry just use about half of that
1/3 cup heavy cream
2 (8 oz) pkgs fresh cheese ravioli
1 (6 oz) bag baby spinach
1 c. shredded mozzarella cheese

1. Bring 4 quarts water to boil in large pot for cooking pasta. Meanwhile, adjust oven rack to center position and heat oven to 450 degrees. Grease shallow 2 quart baking dish with 1 TBLS butter.

2. Melt remaining 2 TBLS butter in large skillet over medium heat. Add garlic and cook until fragrant but not brown, about 30 seconds. Add tomatoes, increase heat to high, and cook until thickened and almost dry, about 10 minutes. Stir in basil and cream and simmer until sauce thickens, about 2 minutes. Season with salt.

3. Add 1 TBLS salt and ravioli to boiling water and cook until al dente(you want it to still be pretty firm pasta because it's going to go in the oven for a few minutes). Add spinach to pot with pasta and stir until wilted, about 30 seconds. Drain pasta and spinach, return to pot, and stir in tomato sauce. Transfer mixture to baking dish, sprinkle with cheese, and bake until top is golden, about 10 minutes. Cool 5 minutes before serving.

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