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This elegant spinach-artichoke ravioli lasagna transforms traditional ingredients into a refined dish. The combination of fresh ravioli, creamy ricotta, and homemade spinach sauce creates layers of sophisticated flavor while maintaining the comforting essence of classic lasagna.
Recipe Benefits
This versatile dish works equally well for special occasions or casual family dinners. The spinach-artichoke filled ravioli adds complex flavors and textures, while the straightforward preparation makes it accessible for home cooks. The finished dish emerges from the oven with an appealing golden-brown crust.
Essential Ingredients
- 2 tablespoons each butter and flour for the béchamel base
- 3 cups fresh chopped spinach
- 2 cups whole milk
- 8 ounces each Parmesan and ricotta cheese
- 24 ounces spinach-artichoke ravioli
- 1 cup artichoke hearts, seasoned with nutmeg, salt and pepper
Preparation Method
- Initial Setup
- Preheat oven to 375°F. Select a 9x9 baking dish.
- Sauce Preparation
- Create béchamel by melting butter, incorporating flour, then adding wilted spinach. Gradually whisk in milk until sauce thickens.
- Cheese Preparation
- Mix ricotta with lemon zest and minced garlic for enhanced flavor.
- Ravioli Preparation
- Cook ravioli slightly under package directions to prevent overcooking during baking.
- Assembly
- Layer sauce, ravioli, ricotta mixture, artichokes and cheese. Repeat layers.
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Finishing Touches
Red pepper flakes add subtle warmth, while a drizzle of premium olive oil enhances presentation. The dish pairs naturally with crisp garden salads.
Storage Instructions
Store covered in refrigerator for up to three days. Reheat portions at 350°F for 15-20 minutes until heated through. For freezing, portion into individual servings before storing.
Signature Elements
The spinach-artichoke filled ravioli creates pockets of flavor throughout the dish. A silky béchamel sauce binds the layers while artichokes provide bright, tangy notes distinct from traditional lasagna.
Recipe Variations
Substitute mushroom ravioli for an earthier flavor profile. Layer with sun-dried tomatoes and fresh basil. Gluten-free pasta varieties work well as alternatives.
Serving Suggestions
Accompany with fresh garlic bread and Caesar salad. A crisp Sauvignon Blanc complements the creamy textures and flavors.
Nutritional Highlights
This balanced dish provides iron and vitamins from spinach, antioxidants from artichokes, plus protein and calcium from cheese components.
Professional Tips
Allow béchamel to reach proper consistency, coating the back of a spoon. Arrange ravioli in tight, even layers. Finish under the broiler briefly for optimal browning.
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Frequently Asked Questions
- → Can I swap fresh spinach for frozen?
- Definitely! Just thaw the frozen spinach and make sure to squeeze out all the water. About 1 cup of frozen spinach works instead of 3 cups fresh.
- → What other ravioli fillings could I use?
- Cheese, mushroom, or plain spinach ravioli would taste amazing. Pick something that pairs well with a creamy sauce!
- → Can I put this dish together ahead of time?
- For sure! Prepare it and stash it in the fridge for up to a day. If baking straight from the fridge, just add an extra 5-10 minutes to the cooking time.
- → Why go with prepackaged ravioli?
- Using ready-made ravioli is a huge timesaver and still delivers great flavor. It’s a clever trick to keep things quick!
- → Is it okay to freeze leftovers?
- Yes! Let it cool completely, wrap it well, and freeze for up to two months. Thaw overnight in the fridge before reheating.