We’re getting so close to Easter – which means the meatless meal series is close to wrapping up for the year! It always surprises me how fast it goes – Easter always seems so far away when I start planning these posts out!
Of all the meals I’m posting for this year’s series, this one is the guaranteed crowd-pleaser.
I mean, it’s basically cheese ravioli smothered in spinach artichoke dip. What’s not to love?
And, of course, keeping with this year’s theme, it can easily be prepped ahead. All the heart eyes there!
This hearty dish is perfect for a crowd. I served it with a quick salad to round out the meal – some crusty bread with butter would have been a great addition too.
If you have family staying with you this Easter, it’s a great meal option – or the perfect vegetarian dish to add to your Easter menu.
Spinach Artichoke Baked Ravioli
3 Tbsp. butter
2 cloves garlic, minced
3 Tbsp. flour
2 cups milk
2 Tbsp. cream cheese, softened
1 cup shredded mozzarella, divided
1/4 cup freshly grated Parmesan
14 oz. can artichoke hearts, chopped
2 cups frozen spinach, defrosted and chopped
Juice of 1/2 a lemon
1/2 tsp. red pepper flakes
2 lb. frozen cheese ravioli
Freshly ground black pepper
If cooking now, preheat the oven to 375 degrees.
In a large skillet over medium heat, melt the butter. Stir in the garlic and cook for 30 seconds, then whisk in the flour. Cook for 1 minute, then gradually whisk in the milk. Bring to a simmer, then stir in cream cheese, 2/3 cup mozzarella, and Parmesan. Simmer 2-3 minutes, until thickened. Stir in the artichokes, spinach, lemon juice, and red pepper. Season with salt and pepper.
Spread enough sauce in the bottom of a 9×13″ pan to just cover. Lay half of the ravioli in the pan. Top with half the sauce. Repeat with remaining ravioli and sauce. Top with remaining cheese.
To make now: Bake for 30 minutes, until hot and bubbly.
To make later: Cover with plastic wrap and refrigerate. When ready to cook, let sit at room temperature while the oven preheats, then bake as directed above.