Ingredients
- 2 tablespoon unsalted butter
- 2 tablespoon flour
- 1 teaspoon garlic minced
- ¾ cup whole milk
- 1 cup heavy cream
- 1 teaspoon Italian seasonings
- ½ each Salt & pepper to taste
- 8 oz baby spinach
- ¼ cup parmesan cheese freshly grated
- 18 oz four cheese ravioli
- ½ cup shredded mozzarella cheese
- 1 teaspoon red chili flakes
- Fresh basil to garnish
Instructions
- Preheat the oven to 400 degrees F.
- Heat a large ovenproof skillet over medium flame. Add butter, once butter is melted, sprinkle the flour and cook for a minute.
- Add the minced garlic along with the milk, heavy cream, Italian seasonings, salt and pepper. Cook until the sauce thickens for 4-5 minutes.
- Add the baby spinach and cook until the spinach is wilted.
- Sprinkle the parmesan cheese over the sauce and add in the raviolis. Cook for a minute until everything comes together.
- Layer the skillet with mozzarella cheese on top and sprinkle some red chili flakes. Place the skillet in the oven and bake for 12-15 minutes until the cheeses are melted and bubbling.
- Garnish the cheesy ravioli skillet with fresh basil and serve while it is still warm.
Notes
- If the sauce is too thick you can thin it out with a bit of chicken stock or additional milk.
- You can use fresh or frozen ravioli for this recipe.
- If you don’t have baby spinach you can use regular spinach instead. I like to give it a rough chop so the pieces are bite-sized.
- Add in cooked asparagus, artichoke hearts or sundried tomatoes if desired.
- Shred your own cheese and it will melt much better.
- Not a fan of spice? Omit the red pepper flakes if you prefer a milder dish.
- Leftovers can be stored for 5 days and you can quickly reheat them in the microwave or a low oven.