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