I have such a love/hate relationship with those Facebook cooking videos. I hate them because I’m too lazy to make them to promote my recipes, but I can’t help loving how they inspire me. Time after time, they suck me in, with their oozy cheese shots and their rapid veggie chops. Spinach and artichoke ravioli bakes by Delish.com was the latest video to grab me and demand to be made. I just couldn’t stop thinking about the beautiful marriage of spinach artichoke dip and ravioli!
When I sat down to compose my shopping list and watch the video, I found dozens of copy cat recipes. Some used ricotta. Some used a white sauce. Some used cream cheese. Who made this ravioli bake first? We’ll never know and it’s not important. All that matters is that this is a dish that needs to be added to your cooking rotation. Ravioli bakes are genius and delicious.
Many of the ravioli bake recipes had complaints about blandness so I decided to punch up the flavor by adding Boursin Cheese to my white sauce. Call it the French Foodie Mom twist, my ravioli bake je ne sais quoi. Boursin is second only to Nutella in my food obsessions. I’d take them before I grabbed water if I had to ship out to a desert island. I’d die happy with a mouthful of garlic and fines herbes soft cheese spread!
You can use any ravioli in this dish. Meat, cheese, mushroom, sausage… whatever floats your boat. I wanted to have a riot of colors, so I picked butternut squash ravioli from the fresh pasta section. The sweetness of the squash made a nice contrast to the cheesy spinach and artichoke hearts. You could do different ravioli in each layer or do a vegetarian and a meat lover side to make everyone in your family happy. Did I mention this ravioli bake is super flexible? Make it your own.
You’ll be glad you did.
- 2 packages of fresh pasta ravioli (I used butternut squash ravioli but you can choose any ravioli flavor)
- 1 white onion, minced
- 1 garlic clove, minced
- 4 cups of fresh spinach, washed
- 1 28oz can of artichoke hearts, drained and minced
- 1 box of boursin cheese
- 3 tablespoons of butter
- 2 tablespoons of flour
- 1½ cups of milk
- salt and pepper to taste
- ¼ cups of parmesan cheese
- Preheat oven to 375 degrees fahrenheit.
- Peel and cut the onion.
- Open the artichoke hearts can, drain it, and chop into small pieces.
- Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the onion and the garlic. Saute for 2-3 minutes until softened and fragrant.
- Add the spinach and toss until just wilted. Add the artichoke hearts and saute for another 2 minutes. Spinach should have shrunk to a fifth of its size. Turn off heat and set aside.
- Make a roux. Melt the remaining tablespoon of butter in a medium saucepan. Add the flour and stir well with a wooden spoon for a minute.
- Pour in the milk, stirring with a wooden spoon until the milk comes to a low boil. Keep stirring until the liquid begins to thicken. Fold in the boursin cheese and stir until blended in.
- Add the spinach and artichoke mixture. Mix well. Salt and pepper generously.
- In either a 9x11 pyrex dish or a prettier oven safe dish, spoon a layer of the spinach artichoke mixture on the bottom of the dish. Lay a layer of ravioli on top, side by side. Don't lay the ravioli on top of each other. Every ravioli needs to be covered by sauce or it will be hard when you take it out of the oven.
- Layer more white sauce on the ravioli. Do a second layer of ravioli on top. Finish with a layer of white sauce and a dusting of parmesan cheese.
- Cook for 40 minutes at 375 degrees, until golden brown. Serve hot.