Eat & Greet: Quick 'N Easy Ravioli Gratin

Dec. 20, 2007 — -- A layered pasta dish in a flash! When you don't have time to make homemade lasagna, opt for this quick, decadent ravioli gratin. It's a warming dish that's perfect for cold, winter nights.

Spinach Ravioli Gratin

Ingredients

2 10oz. pkgs frozen chopped spinach, defrosted in microwave or boiled stovetop (follow directions on pkg)

3 cloves garlic, minced1 small shallot, minced

2 TBSPs extra virgin olive oil, plus extra for greasing gratin dish

24 oz cheese ravioli*

1 C heavy whipping cream

½ C whole milk

1C grated provolone

2 C grated mozzarella

½ C finely grated parmesan, plus extra for top garnish

1/8th tsp ground nutmeg

1 C (firmly packed) whole basil leaves

1 handful grape or cherry tomatoes, cut in half

Kosher salt

Freshly ground pepper

*look for good quality ravioli in the refrigerated section of your grocery store

Special equipment: Gratin Dish. (This is just a fancy word for a baking dish. I prefer an oval-shaped dish to their square counterparts. The shape, however, does not affect the outcome of this recipe.)

Bring a large pot of water to boil for the ravioli.

While water reaches a boil, place defrosted spinach in a thin kitchen towel and wring out all moisture (It is very important that all excess water is removed!). Heat a large-sized skillet over medium heat. Add two tablespoons olive oil as well as minced garlic and shallots. Cook until fragrant but not browned—approximately one minute. Add spinach to the skillet and season with ¼ tsp Kosher salt and freshly ground black pepper. Continue by adding heavy cream and milk to spinach and stir, making sure that mixture is heated through. Remove pan from heat and add parmesan cheese and nutmeg. Taste and adjust seasoning with salt and pepper.

Set oven to BROIL.

Add ravioli to boiling, salted water. Cook for approximately 6 minutes, until ravioli are almost tender but not completely cooked through (further cooking will take place when gratin is broiled). Drain ravioli in a colander. If they stick together, drizzle with a tablespoon of olive oil and gently toss.

Grease the bottom and sides of a medium to large-sized gratin dish. Begin by placing half of ravioli in pan. Continue, spooning half of spinach mixture on top, making sure to spread it in an even layer. Place half of basil leaves atop spinach. Sprinkle with half of mozzarella and provolone. Repeat process.

Place the gratin under the broiler and broil for approximately 6 minutes or until the cheese is bubbling and the top is slightly golden. Remove from oven and garnish with several whole basil leaves and halved tomatoes.

Serve immediately.