Vegetable ravioli bake


16oz Cheese (or other) ravioli

2 tsp Butter/oil

3 tsp Olive oil, separated 

2 Garlic cloves, minced

2 1/2 TBSP Whole wheat flour

1 1/2 cup Milk (I used coconut)

Asparagus (amount used is really up to you)

2 cups Baby spinach

2 TBSP Vegetable broth

1 Tomato, sliced

1/4 cup Parmesan cheese

1/4 cup Italian cheese blend 

1/2 tsp Thyme

Salt & pepper to taste


Preheat oven 375

Step 1: Cooked ravioli as directed by package. At final 2 minutes, add asparagus. Drain.

Step 2: Heat 2 tsp olive oil over medium heat. Cook minced garlic until fragerant. Whisk in flour and additional 1 tsp olive oil. Slowly add milk, broth, then spinach. Continue to Whisk until sauce thickens. Salt and Pepper to taste. Stir in 1/2 tsp thyme and remove from heat.

Step 3: Butter bottom of a 8×8 baking pan. Line pan with some of the sauce then layer ravioli and asparagus then cheese about 3-4 times. Top with tomato slices and remaining cheese.

Step 4: Bake for 25-30 minutes. Enjoy!!


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