Name: The Gratin of Ravioli and Spinach
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 480 g of ravioli; 600 g of fresh spinach; 20 cl of cream; 10 cl of milk; 50 g of grated emmental; 1 pinch of nutmeg; 1 green salad; 12 leaf of fresh basil; salt (according to taste); pepper (according to taste)

The Gratin of Ravioli and Spinach

The recipe for gratin of ravioli and spinach is a simple and comforting way to enhance these small stuffed pasta. Originally from Dauphiné, ravioli is often associated with gourmet and melting dishes. Here, it pairs perfectly with the sweetness of spinach and a creamy sauce that binds everything together. This homemade gratin is ideal for a quick and balanced meal. The ravioli cook directly in the oven, absorbing the flavors of the cream and cheese, while the spinach brings a touch of freshness and lightness. For even more indulgence, a bit of grated cheese gratinated on the surface creates a beautiful golden crust. Easy to prepare, this dish is satisfying on its own but can also be accompanied by a green salad for extra freshness. It keeps well in the refrigerator and can be reheated in the oven or in a pan.

Vegetarian Gratin Public

Course: Main course

Preparation time: 10 minutes

Cooking time: 20 minutes

Energy: 558 kcal / serving

Instructions

1. Preheat your oven to 180°C (350°F). Carefully wash the spinach. Plunge them into boiling salted water for one to two minutes. Drain them and, if necessary, squeeze them to remove any excess water they may contain.
2. In a mixing bowl or large bowl, combine the cream, milk, nutmeg, salt, and pepper. Add the spinach to the milk and cream mixture.
3. In a gratin dish, layer spinach with cream, then a layer of ravioli, another layer of spinach, and a final layer of ravioli. Sprinkle grated cheese on top. Bake for about 20 minutes. Garnish with basil and serve the gratin hot, accompanied by a salad.