Spinach Ravioli Bake (Print Version)

# Ingredients:

01 - Chopped artichoke hearts (6 ounces)

02 - Nutmeg, as much as you like

03 - Two cups of whole milk

04 - Fresh lemon zest, about 1 teaspoon

05 - Grated Parmesan cheese (3/4 cup)

06 - Black pepper, to your taste

07 - Kosher salt, adjust to suit your flavor

08 - Roughly chopped fresh spinach (3 cups)

09 - Ricotta cheese (1 1/2 cups)

10 - Melted unsalted butter (2 tablespoons)

11 - Ravioli stuffed with spinach and artichokes (27 ounces)

12 - Finely minced garlic (1 teaspoon)

13 - All-purpose flour (2 tablespoons)

# Instructions:

01 - Warm up your oven to 375°F. Coat a square 9-inch baking dish lightly with cooking spray.

02 - Melt butter and stir in flour until it turns golden. Toss in the spinach and cook it down. Pour in milk and keep stirring to form a smooth sauce. Season with salt, nutmeg, and pepper.

03 - In a small bowl, mix together ricotta, some lemon zest, garlic, salt, and pepper. Keep it aside for now.

04 - Boil your ravioli in some salted water just a little less than fully cooked by following the package instructions.

05 - Start layering in the baking dish with some sauce on the bottom, followed by ravioli, the ricotta mix, artichokes, and a sprinkle of Parmesan. Repeat layering.

06 - Bake it for about 15 minutes until bubbly. If you want it golden on top, broil briefly—up to you!

# Notes:

01 - Skip using glass if you plan to broil.

02 - You can put this together ahead of time.

03 - Store-bought ravioli keeps things fast and easy.

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