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Baked Spinach Ravioli with Pesto Cream Sauce
This Baked Spinach Ravioli with Pesto Cream Sauce will delight your entire family—and it all comes together in under an hour. Here's how to make it at home.
👥 4 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 25 min🔥 Cook: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●oven
- ●baking dish
- ●saucepan
- ●whisk
📝 Preparation Steps
1
Preheat 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
Combine the spinach and ravioli in a 9-by-13-inch baking dish and gently toss to combine.
3
Melt 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
Reduce the heat to low. Whisk in the pesto until just heated through, about ⏱️ 1 minute.
5
Pour 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.
Nutrition Facts
calories
1038 Calories
fat Content
61 g
fiber Content
4 g
sugar Content
7 g
sodium Content
1604 mg
protein Content
43 g
trans Fat Content
1 g
cholesterol Content
172 mg
carbohydrate Content
77 g
saturated Fat Content
29 g
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