Spinach Artichoke and Boursin Ravioli Bake
Prep time
Cook time
Total time
Fresh ravioli layered with a spinach and artichoke white boursin cheese sauce then baked in the oven to golden oozy cheesiness. A great comfort food winter dinner option.
Recipe type: One Dish Cooking
Cuisine: Italian American with a French Twist
Serves: serves 4-6
  • 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
  1. Preheat oven to 375 degrees fahrenheit.
  2. Peel and cut the onion.
  3. Open the artichoke hearts can, drain it, and chop into small pieces.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Add the spinach and artichoke mixture. Mix well. Salt and pepper generously.
  9. 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.
  10. 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.
  11. Cook for 40 minutes at 375 degrees, until golden brown. Serve hot.
Recipe by chefdruck.com at https://chefdruck.com/2018/11/spinach-artichoke-and-boursin-ravioli-bake/