BAKED CHEESE & SPINACH RAVIOLI IN CREAM SAUCE

When you first look at the picture above of this recipe you might think that it is a difficult recipe to do. At first glance it looks like quite a sophisticated dish and that's what I intended to do, I wanted this to look like I slaved over a hot stove all night. Let me just say to all of you foodies out there...anyone I mean anyone can do this recipe. I say why not let the oven to all of the hard work for you. Instead of using cream I replaced it with a can of cream of mushroom soup, which is much lower in caloric and fat content. Although I love the taste of real cream for obvious reasons it's good to avoid it when you can. Although this recipe uses a cream substitute this will not disappoint!

Serves 2 generously

Preheat the oven to 400 Degrees F
Baking time: 20-25 minutes

Ingredients:

  • 1 package (350 g) of cheese and spinach ravioli
  • 2 tbsp olive oil
  • small onion, chopped
  • 2 garlic cloves, minced
  • 1 can of low fat cream of mushroom soup (284 ml)
  • milk (fill 3/4 of the empty soup can)
  • 2 tbsp tomato paste
  • coarse salt
  • freshly cracked black pepper
  • 1 head of broccoli, florets only
  • 1/2 cup mozzarella or Gouda cheese, grated
  • 1/4 cup Parmesan Cheese (optional)
  • 1/2 tsp dried basil
  • handful of chopped fresh flat-leaf parsley

1. Preheat the oven to 400 F, then put on a medium sized pot full of water on high. Once it comes to a boil, add a generous pinch of salt and add in the ravioli. Once the ravioli floats to the top it is done. Drain the ravioli and pour it into a casserole baking dish. Drizzle about 1 tbsp of olive oil onto the pasta to prevent sticking.

2. Put the now empty pot back onto the stove and drop the heat down to medium. Drizzle in 2 tbsp of olive oil, and then add in the chopped onions and minced garlic. Add salt and freshly cracked black pepper and stir for a couple minutes. Open the can of soup and spoon the creamed soup into the pot, then pour in 3/4 of the can full of milk. Add in the 2 tbsp of tomato paste, then start to whisk the ingredients together so there are no lumps in the sauce.

3. Once the sauce has come together turn the stove off, then add in the broccoli florets. Pour the sauce into the casserole dish with the ravioli and gently mix the sauce and ravioli together. Sprinkle the mozzarella and Parmesan cheeses on top, as well as the 1/2 tsp of dried basil. Bake it in the oven for 20-25 minutes or until golden brown. Sprinkle the chopped fresh parsley for garnish. Serve immediately.

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