Tuesday, October 26, 2010

Ravioli Vegetable "Lasagna"

Photo from Jessica. THANKS!!!

This is so good. Another Rachel Ray recipe.

2 packages (12 oz) chopped frozen spinach, defrosted in microwave (could have had less spinach)
2 T. extra-virgin olive oil, plus a drizzle
4 to 6 cloves garlic, minced
2 cans (15 oz each) quartered artichokes in water, drained well
salt and freshly ground black pepper, to taste
2 T butter
2 T all-purpose flour
2 cups vegetable or chicken stock
1/2 c cream or half and half
1/2 cup grated Parmigiano Reggiano cheese
1/4 t freshly grated nutmeg
salt and freshly ground black pepper, to taste
1 large package (24 to 28 oz) fresh ravioli, 4-cheese or wild mushroom (We used frozen ravioli, its cheaper)
1 lb thin asparagus spears, trimmed of tough ends, cut on an angle into 2-in pieces (could have used more asparagus, it was really good!)
2 cups shredded provolone or Italian 4-cheese blend

Put a large pot of water over high heat for the ravioli.

meanwhile, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or sink.

Heat a medium skillet over medium heat. Add 2 tablespoons olive oil and the garlic and saute 1 minute, then sprinkle spinach into the garlic oil. Add artichokes and turn to combine and heat through. eason with salt and pepper and remove from heat to a bowl. place skillet back on the heat and melt butter. Whisk in flour and cook one to two minutes. Whisk in stock and let it bubble. whisk in cream and Parmigiano cheese; season with nutmeg, salt, and pepper and thicken one to two minutes.

Preheat broiler to high. Set rack about 8 inches from heat.

when ravioli water boils, add salt, then ravioli and cook, 4 to 5 minutes. (ravioli should be less than al dente, still a bit chewy; it will continue cooking when combine with sauce and vegetables.) Place a colander over ravioli as it cooks; add asparagus and cover. Steam the chopped asparagus while pasta cooks, two to three minutes, until just fork-tender, but still green.

Remove asparagus and add to bowl with spinach and artichokes. Place colander in sink and drain ravioli.

Drizzle a touch of olive oil into the bottom of a medium-size oval casserole or a rectangular baking dish and brush to coat evenly. Arrange a layer of cooked ravioli. Next, add a few ladles of sauce, another layer of ravioli, then vegetables, then top casserole with the last of the ravioli. Dot top of "lasagna" with any remaining sauce and cover liberally with shredded provolone or four-cheese blend. Brown in broiler, about five minutes, until cheese is golden and "Lasagna" is heated through.

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