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Wednesday, February 2, 2011

Insanely Easy Dinner!

Today, we are making Ravioli Florentine (or Ravioli with Bechamel sauce and some veggies). For one of those nights when you want something in the land of healthy, but really don't want to work too hard, and just found some frozen pasta in the freezer. That's what I'm talking about!

Wut you need:

1 package fresh (or frozen) ravioli (ours was butternut squash from Costco)
1/2 onion, diced
2 cloves of garlic, minced
2 green onions, sliced thinly
3 Tbsp flour (roughly)
2 Tbsp butter
1- 1 1/2 c. milk (any fat content= ok, I used 1%)
1/2 tomato, diced
2 c. fresh spinach, chopped
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. marjoram

In a large frying pan, cook the onions and garlic with the butter. In a large pot, boil some water and cook the ravioli.

When the onions have softened, add the flour. Stir it around until the flour starts to brown.

Then add about 1/2 cup of the milk. Mix it around until it starts to thicken, then add a bit more, until you have as much thickened sauce as you would like to have. Add the spices.

Then add the tomato and spinach. Let the spinach wilt for a minute or so.

Then add the ravioli. Serve and season with salt and pepper. Va bene!


  1. Hi Dana, What size pan would you suggest if you are making a serving for 4? Or just make sauce in pan then pour over ravioli in pot? I love you page! You make everything seem so easy! I can't wait to try this recipe!

  2. Thanks so much, Stacie! I think the pan I made this in was about a 14" frying pan; you could make it in any kind of pot though, really. Just add the milk a little bit slower, until it thickens up. This was technically a 4-person serving, but we pigged out and had it for 3!