Lasagna without the layering: place good-quality ravioli in a baking dish, coat it in a creamy spinach sauce and bake about 15 to 20 minutes at 190°C (375°F), until the cheese melts and turns golden.

Why ravioli instead of lasagna sheets

Ravioli comes already filled, so there are no sheets to arrange and no layers to build. Pick one or two packages depending on the size of the dish: cheese, spinach or sweet potato, or a mix. Quality matters here, because the ravioli is the base of the whole dish.

The quantities below suit a medium baking dish. For a large one, double them.

The sauce and the crust

The sauce starts with fresh spinach sauteed in butter and olive oil with garlic, then cooking cream goes in. Cream at 38% gives an extra creamy, rich sauce, though 15% is also very good. Nutmeg, salt and black pepper finish the seasoning; taste and adjust before adding the ravioli. Fold the ravioli into the sauce gently so it does not tear.

For the last two minutes of baking, switch the oven to grill for a golden crust. Let the dish rest 5 minutes after it comes out, then serve.

Ingredients

1 to 2 packages ravioli (cheese, spinach or sweet potato, or a mix)
200 to 300 g fresh spinach leaves, washed well
2 to 3 garlic cloves, sliced or finely crushed
50 g butter
1 tablespoon olive oil
500 ml cooking cream, 15% or 38%
Salt and black pepper to taste
1 1/2 teaspoons nutmeg
1 cup grated cheese (Emmental or mozzarella), for covering
A little grated Parmesan

Method

Serves 4. Prep 15 minutes, cook 25 minutes, total 45 minutes.

  1. Heat the oven to 190°C (375°F). Grease the baking dish lightly with butter.
  2. Heat the olive oil and half the butter in a large pan, add the garlic and fresh spinach, and saute about 3 minutes, until the spinach wilts and shrinks.
  3. Pour the cream into the pan with the spinach and garlic. Add the remaining butter and the seasonings, bring to a gentle simmer and turn off the heat. Taste and adjust the seasoning.
  4. Transfer the drained ravioli straight into the pan and fold gently, so the ravioli is well coated without tearing.
  5. Move everything to the greased dish and spread evenly. Scatter the grated cheese and the Parmesan generously on top.
  6. Bake 15 to 20 minutes, until the sauce bubbles and the cheese is melted and golden. For a crisp top, switch to grill for the last two minutes.
  7. Remove, rest 5 minutes and serve. Enjoy.

FAQ

Which ravioli works for this?
One or two packages of cheese, spinach or sweet potato ravioli, or a mix. Choose a good-quality brand.

Which cooking cream should I use?
Either 15% or 38%. 38% is creamier and richer, but 15% also tastes very good.

How long and at what temperature do I bake it?
At 190°C (375°F) for about 15 to 20 minutes, until the sauce bubbles and the cheese is melted and golden.

How do I get a golden crust?
Leave the dish under the grill for the last two minutes.

Which cheese goes on top?
A cup of grated Emmental or mozzarella, plus a little grated Parmesan.