Good Morning. Good Morning. Debbie Reynolds is singing in my head. Ghee, what a way to start the day! Happy Friday everyone.
Today is National Ravioli Day. We could break out the Pasta Machine, but that’s an awful lot of work. Delicious, no doubt, but still . . . I’m in the mood for some cheating. What about you?
This is a great meal for Ravioli Day because it uses the Raviolis in a rather unconventional way. And it’s Friday, so as a meatless Catholic this serves a duel purpose. I get to honor Ravioli Day, and I stay true to a Lenten Friday. This is one very filling casserole. Serve with a salad and it is simply delicious.
Spinach Ravioli Lasagna
1 (6 oz) bag fresh Baby Spinach Leaves
1/3 cup refrigerated Basil Pesto
1 (15 oz) jar Alfredo Sauce
1/4 cup Chicken Stock
1 (25 oz) package FROZEN Cheese-filled Ravioli
1 cup shredded Italian Cheese Blend
Fresh Basil, chopped if desired
Paprika, if desired
Note: Do not thaw the ravioli for this dish. It will fall apart.
Heat oven to 375-degrees. Spray 11-inch by 7-inch (2-quart) glass casserole dish with cooking spray.
Chop spinach leaves, place in a medium bowl. Add pesto, toss and set aside.
In another bowl, mix Alfredo sauce and broth.
Spoon one-third of sauce mixture (about 1/2 cup) into baking dish. Top with half of spinach mixture. Arrange half of frozen ravioli in single layer over spinach mixture. Repeat layers. Top with remaining sauce mixture.
Bake uncovered 30 minutes. Sprinkle with cheese. Bake 5 minutes longer or until bubbly. Chop the basil; then garnish with basil and paprika just before serving.