Baked Spinach Ravioli with Pesto Cream Sauce

Name: Baked Spinach Ravioli with Pesto Cream Sauce
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 - 6 serving(s)
Ingredients: Kosher salt, for the water; 2 10-ounce packages fresh or frozen spinach ravioli; 1 5-ounce bag baby spinach; 2 tbsp. salted butter; 2 tbsp. all-purpose flour; 2 c. half-and-half; 1 7-ounce container pesto; 2 c. grated whole-milk mozzarella cheese (about 8 ounces); 1/4 c. freshly grated parmesan cheese

It all comes together in under an hour.

By Ree DrummondUpdated: Jan 3, 2024

3 Ratings

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baked spinach ravioli with pesto cream sauce recipe

Danielle Daly

Yields:

4 - 6 serving(s)

Prep Time:

25 mins

Cook Time:

30 mins

Total Time:

55 mins

Use any kind of ravioli you like to really make this recipe your own.

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Ingredients

Kosher salt, for the water
2
10-ounce packages fresh or frozen spinach ravioli
1
5-ounce bag baby spinach
2 Tbsp.
salted butter
2 Tbsp.
all-purpose flour
2 cups
half-and-half
1
7-ounce container pesto
2 cups
grated whole-milk mozzarella cheese (about 8 ounces)
1/4 cup
freshly grated parmesan cheese

Directions

1. Step 1Preheat the oven to 400°. Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain the ravioli.
2. Step 2Combine the spinach and ravioli in a 9-by-13-inch baking dish and gently toss to combine.
3. Step 3Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until golden, 2 to 3 minutes (don't let the flour burn). Slowly whisk in the half-and-half until smooth. Cook, whisking occasionally, until thickened, about 7 minutes.
4. Step 4Reduce the heat to low. Whisk in the pesto until just heated through, about 1 minute.
5. Step 5Pour the pesto cream sauce over the spinach and ravioli. Spread with a spoon, making sure all the ravioli are coated. Sprinkle with the mozzarella and parmesan. Bake until the sauce is bubbling and the edges are browned, about 25 minutes. Let cool 5 minutes before serving.