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Baked Spinach Ravioli with Pesto Cream Sauce
Treat yourself to a delightful dinner with Baked Spinach Ravioli and Pesto Cream Sauce! Imagine a dish where cheesy ravioli meets a creamy, herby sauce for a taste that feels like a warm hug. This recipe is so easy that even if you’re just starting to explore cooking, you can totally master it.
Start by boiling a pot of water—it’s like a hot tub for your ravioli! Drop in the spinach and ricotta ravioli, let them swim around until they’re cooked just right, then give them a nice draining.
Now, let’s talk about the magical part—the Pesto Cream Sauce. It’s like a flavor wizard’s creation! Blend fresh basil, pine nuts, garlic, and Parmesan until they become a tasty green paste. Cook this paste with some heavy cream in a pot, and voila – you’ve got a creamy, dreamy sauce!
Toss your drained ravioli in a bowl with a bit of olive oil, mozzarella, and Parmesan cheese. Imagine the ravioli getting dressed up for a cheese party!
Now, it’s showtime! Lay the dressed-up ravioli in a baking dish, and let them bake until the cheese turns all melty and golden. It’s like they’re saying, “Look at us, we’re the stars of the oven!”
Out of the oven, and here comes the final touch – a drizzle of that Pesto Cream Sauce. It’s like giving your dish a flavor umbrella to make everything taste even better.
Top it with fresh basil, let it chill for a bit, and there you have it—an extraordinary dinner that’s easy, delicious, and a bit fancy. Enjoy your Baked Spinach Ravioli with Pesto Cream Sauce, Bon appetite!
Baked Spinach Ravioli with Pesto Cream Sauce
Enjoy a delightful evening with Baked Spinach Ravioli. Cook the ravioli, bake it with cheeses, and drizzle with a quick Pesto Cream Sauce. Ready in just 55 minutes, this Italian-inspired dish promises both comfort and exceptional flavor.
Equipment
- Large pot for boiling water
- Baking Dish
- Saucepan
- Whisk
- Mixing bowls
Ingredients
For the Baked Spinach Ravioli:
- 1 pound spinach and ricotta ravioli
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
For the Pesto Cream Sauce:
- 1 cup fresh basil leaves
- ½ cup pine nuts
- 2 cloves garlic minced
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the spinach and ricotta ravioli according to package instructions. Drain and set aside.
- Prepare the Pesto Sauce: In a blender or food processor, combine basil leaves, pine nuts, minced garlic, and Parmesan cheese. Pulse until finely chopped. With the machine running, slowly pour in the olive oil until a smooth paste forms. Transfer the pesto to a saucepan, add heavy cream, and heat over low heat. Stir until well combined, and season with salt and pepper to taste.
- Assemble the Baked Ravioli: In a large mixing bowl, gently toss the cooked ravioli with olive oil, shredded mozzarella, and grated Parmesan. Season with salt and pepper.
- Bake: Transfer the coated ravioli to a greased baking dish. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
- Drizzle with Pesto Cream Sauce: Once out of the oven, drizzle the baked ravioli with the prepared pesto cream sauce.
- Garnish and Serve: Garnish with fresh basil leaves and allow the dish to rest for 5 minutes before serving.
Notes
- Feel free to add a handful of cherry tomatoes or sautéed spinach to the ravioli for extra freshness.
- Make the pesto cream sauce in advance and store it in the refrigerator for a quicker weeknight dinner.
- This dish pairs well with a simple side salad or crusty bread.
