Baked Ravioli (or Tortellini) with Spinach and Walnuts

 This was pretty good.  We used cheese tortellini and it was a little too cheesy for us (if that's possible).  Next time I might try meat filled pasta or use less cheese if I go with cheese filled pasta.  And I will say, you need to like spinach to enjoy this dish.  I'm not a huge fan of it, but can eat it.  I would make this again, with a little tweaking.

Baked Ravioli with Spinach & Walnuts

1 Tb olive oil
3 large garlic cloves, minced
1 lb (or more) fresh spinach (&/or arugula), well washed, wrung out, and chopped
2 Tb butter
2 Tb all purpose flour
2 cup low sodium chicken or vegetable broth
1/2 cup skim milk
1/2 cup parmigiano reggiano cheese, shredded
1/4 tsp ground nutmeg
salt & pepper, to taste (I didn't use salt due to sodium in the cheese)
2 cup mozzarella or other favorite cheese, grated
20 to 28 oz favorite frozen ravioli &/or tortellini
1/2 cup (or more) walnuts, chopped


In large pot, cook pasta according to package directions until slightly underdone (will finish in oven)

In large skillet over medium heat saute garlic in olive oil for about a minute, until fragrant.  Add spinach to skillet and saute for 5 minutes until well coated and wilted.  Drain and remove to small bowl.

In same skillet, over medium heat, make roux by melting butter and whisking in flour; cook about 2 minutes.  Slowly stir in broth; increase heat and bring to boil, stirring continuously.  Add milk and parmesan and bring just to a simmer, cooking for 2 minutes.  Stir in nutmeg, salt and pepper.

Preheat oven broiler to 500 degrees (or high) temperature.  (I thought this was way too hot and was also making garlic bread at the same time so I just used a 375 degree oven until the cheese was melted.)

In 9x9 baking dish, cover bottom with a thin layer of chicken broth mixture.  Layer half of pasta in dish.  Top with half of spinach and walnuts, then about half of remaining chicken broth.  (Walnuts too if you're adding them to entire dish.)

Add other half of pasta, followed by remainder of spinach and walnuts.  Cover with rest of chicken broth mixture.  Top with grated mozzarella.

Place in oven about 8" from broiler element and broil for 4 to 5 minutes or until cheese is bubbly and golden.  Plate and garnish with chopped walnuts; serve immediately.

Serves 4-8  (I got 6 pretty good size servings.)

This post is linked to:
Seasonal Sunday at Real Sustenance
Meatless Mondays at My Sweet and Savory
Your Recipe My Kitchen at Frugal Antics of a Harried Homemaker
Made By You Monday at Skip to My Lou
Tuesday Night Supper Club at Fudge Ripple
Mouthwatering Monday at A Southern Fairytale
Homemaker Monday at 11th Heaven's Homemaking Haven