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Spinach Artichoke Ravioli Bake

Lena Abraham
  • 50 minutes
  • Serves 8

INGREDIENTS

1 14 ounce can

Artichoke hearts

2 cloves

Garlic

1/2

Lemon, Juice of

2 tbsp

Parsley

2 cups

Spinach, frozen

2 lb

Cheese ravioli, frozen

1

Black pepper, Freshly ground

3 tbsp

Flour

1

Kosher salt

1/2 tsp

Red pepper flakes

3 tbsp

Butter

2 tbsp

Cream cheese

2 cups

Milk

1 cup

Mozzarella

1/4 cup

Parmesan

2 people Recommend This Recipe