Vegetable Ravioli Bake
Having a Vegetable Ravioli once a week, helps with that meat-free Mondays that we are after and my Hubby has never complained! This bake has a real “rich” taste to it, filled with green vegetables, ravioli and a béchamel sauce.
I bought the Ravioli already made, remind me one day to show you how to make ‘home-made’ ravioli!
Later in the week, add minced meat, chili spices and fresh herbs for a meat version of the dish.
On these photos, you’ll see I prepared them into individual (generous) sizes.
Preparation time: 30 minutes
Baking time: 10 minutes
220g filled ravioli (butternut)
1 tbsp olive oil
2 large courgettes, grated
1 onion, chopped
1 garlic clove
Handful baby spinach leaves
200g mushrooms, sliced
1 tbsp tomato paste
1 tsp paprika
1 tsp sea salt
pinch cayenne / chilli pepper
400ml warm milk
In a saucepan with boiling, salty water, add the pumpkin ravioli and boil for 10-15 minutes. Strain.
Make the béchamel sauce next by adding the butter to a saucepan, melt and immediately add the flour. Remove from the stove and stir until all the butter has coated the flour. Warm up the milk and mix in slowly into the flour mixture (roux). Stir fast over the heat until a thick white sauce starts to form. Add the spices to the sauce.
Heat up the olive oil in a pan, add the courgettes, onion, garlic, spinach leaves, tomato paste to the pan. Sear the vegetables but don’t overcook. Remove them before they are cooked through. Additional salt can be added to taste.
In a pasta dish, add layers of each finishing up with béchamel on top of the vegetables. Sprinkle parmesan cheese over the top.
Bake in the oven on 180°C /356°F for 10 minutes or until cheese starts to melt and gives the bake a beautiful brown colour.