Ravioli Vegetable "Lasagna"

Serves: 5

Carolyne Schoen

1 January 1970

Based on User reviews:

52

Spice

46

Sweetness

45

Sourness

39

mins

Prep time (avg)

5.1

Difficulty

Ingredients:

2 tbsps

Extra-Virgin Olive Oil (2 turns of the pan)

6 cloves

Garlic (finely chopped)

1

Salt

1

Black Pepper

2 tbsps

Butter

2 tbsps

All-Purpose Flour

2 cups

Vegetable

1 cup

Cream

1 cup

Parmigiano (grated -reggiano, a couple of handfuls)

1 tsp

Nutmeg (freshly grated)

2 cups

Provolone (grated)

450 g

Asparagus Spears (thin, trimmed of tough ends)

Directions:

1

Bring a pot of water to boil for ravioli

2

While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over a garbage bowl or your sink

3

Heat a medium skillet over medium heat

4

Add extra-virgin olive oil, 2 tablespoons or 2 turns of the pan, and the garlic

5

Saute garlic in oil 1 minute, then sprinkle spinach into the garlic oil

6

Add artichoke heart pieces to the pan and turn to combine and heat through

7

Season vegetables with and remove from heat to a bowl

8

Place skillet back on the heat and melt butter

9

Whisk flour into butter and cook 1 to 2 minutes

10

Whisk stock into flour and butter and let it bubble

11

Whisk in cream and Parmesan

12

Season sauce with nutmeg, salt and pepper and thicken 1 to 2 minutes

13

Preheat broiler to high

14

Set rack between middle of oven groove and top rack groove, about 8 inches from heat

15

When water boils, salt water, add ravioli and cook 4 to 5 minutes

16

Ravioli should be less than al dente, still a bit chewy -- it will continue cooking when combined with sauce and vegetables

17

Place a colander over ravioli as it cooks and add asparagus to it

18

Cut thin, trimmed asparagus into 2-inch pieces on an angle

19

Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender, but still green

20

Remove asparagus and add to bowl with spinach and artichokes

21

Place colander in your sink and drain ravioli

22

Drizzle a touch of extra virgin olive oil onto the bottom of a medium oval casserole or a rectangular baking dish and brush pan to coat evenly

23

Arrange a layer using 1/2 of cooked ravioli in the dish

24

Layer 1/2 of the cooked vegetables over the ravioli

25

Next, add a few ladles of sauce, then vegetables, then top casserole with the last of the ravioli

26

Dot top of "lasagna" with any remaining sauce and cover liberally with grated provolone or 4 cheese blend

27

Brown cheese 8 inches from broiler, 5 minutes