Wednesday, August 09, 2006

Ravioli Lasagna - Adapted from Rachel Ray

Our daughter Karen prepared this dinner. She boiled some fresh cheese ravioli for about 5 minutes (we think the dish would be better if you used a more interesting ravioli filling, like crab or pumpkin or something). Then squeeze out 2 packages of frozen spinach, and sauted it in olive oil & garlic, and add 1 can of artichokes which have been quartered. After steaming some asparagus, add it to the spinach. Put that in a bowl. Make a roux then add some chicken stock, parmesan cheese & cream & let it simmer for 2 or three minutes. Finally, layer the spinach, artichokes, and ravioli on top of each other with a final layer of shredded cheese & put it under the broiler for a couple of minutes until the cheese was bubbly. We served it with slaw and a chilled white wine.



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