Ravioli Vegetable "Lasagna"
Show: 30 Minute Meals
Episode: Streamlined Suppers
Rate This RecipeRead users' reviews (81)
- Recipe categories: Dairy, Cheese, Provolone, Vegetables, Spinach, Mushroom, Artichoke, Asparagus,
- recipe
- ratings & reviews(81)
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Average Rating:
Total Reviews: 81
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By urshey
Chicago,Il
on November 21, 2011
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it was delicious
By The Petite Gourmet
Portland, OR
on September 08, 2011
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What a fun recipe! This pretty much has all of my favorite ingredients in one dish, so I knew I'd love it. One thing that frustrates me about RR is that her dishes aren't always that healthy. Next time, I would definitely try adding more veggies. Also, I only used about 2 teaspoons of butter and fat-free half-and-half for the sauce; much healthier. The other HUGE problem with this recipe - that I also saw others mention - is that it takes nowhere near 30 minutes to make! I find that Rachel does this often as well. If it were a little healthier and the timing was accurate, I would have given it 5 stars. However, I will make it again, just with some more healthy changes.
By headermarie_4619983
Rancho Cucamong...
on May 01, 2011
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I made this for an Easter pot luck at work. It was deliciouws and won rave reviews from even the pickiest eaters! I only gave 4 stars because it did take quite a bit longer to prepare than the recipe stated but, I will be making it again!
By lizzi1754
Washington, DC
on March 21, 2011
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I replaced the asparagus with zucchini, added onions, celery and mushrooms, and replaced the nutmeg with cinnamon and ginger.
By dbuzzgrl81_12542934
Van Nuys, 43
on August 13, 2010
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For the most part I really enjoyed this recipe. The only changes I would make next time is I would pick a mushroom ravioli and use half of the cheese recommended on top. I used a 4 cheese ravioli and used all the cheese recommended and it was very rich.
By alexis.m.robert...
Watertown, 61
on August 08, 2010
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This dish turned out so well, and was so delicious, I was shocked that I was the chef of this delight...ha ha ha! And, it was very easy, almost a fool-proof recipe for anyone who is not savvy in the kitchen. I only made 2 changes with this recipe, I used Parmesan cheese and frozen asparagus, which I did steam, as the recipe called for. I also pre-made this dish and put in the fridge so I could pop it in the oven when it was time for dinner. I baked at 350 for about 10-15 mins, then turned on the broiler for about 5 mins.
I think what I liked the most about the recipe was the sauteing of the spinach and artichoke hearts and the creme sauce. Both of those steps could be easily morphed into your own creation, either adding in more veggies or enhancing the flavor of the sauce with a touch of your favorite spices.
Only downside to this recipe, is that it took me an hour to prepare. Maybe after a few tries, I can get it down to 30 mins.
By bheavnly2000_57...
San Jose, CA
on June 23, 2010
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Really heavy and rich! I would change the artichoke hearts to fresh (not canned or forget them altogether. Could do this recipe with half the white sauce for a lighter version. Fresh spinach would be better also. Less cheese on top as well will also lighten it. It was OK but after the 4 of us ate we had over half left over, ok if your a left over person... I love Rachel, just not the best recipe. I would alter it quite a bit.
By jwalter881_9490968
West Chester, PA
on February 21, 2010
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Rachael and her staff have a way of creating these non-traditional dishes that folks just enjoy. This is one of them. Mr. meat-and-potatoes husband thought the veggies were a wonderful part of the dish. As usual, this dish serves way more than indicated. My family was happy with a helping of 2 raviolies with the veggies and sauce in between. Also, I used non-fat half and half (had it on hand and once the nutmeg is added (essential it was just fine. I used frozen cheese ravioli.
My recommendations for this dish is to cook the veggies to just barely crisp tender. This just adds such fresh flavor to the dish. In fact, I had some fresh baby spinach on hand, which I combined with some frozen. There was a distinct improvement with a quick saute of the fresh spinach to a "just wilted" state.
Because veggies are involved, I wouldn't try to cook with too many leftovers in mind. I loved it the first serving, but thought much less of it the next day after microwaving the leftovers.
By allison.huff_85...
Stamford, CT
on October 27, 2009
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I made this yesterday for a "Fall Festival" party at my house. It was so easy to make and to prepare in advance. I sauteed the veggies ( I used broccoli, asparagus, fresh spinach, and artichoke hearts first. There are so many other veggies that would taste good in this like kale or chard. Then I put them aside and in the same pan I made the sauce. I made my own "4 Cheese" sauce. I bought a combo of Provolone and Mozzarella and then added the Parm and about a half cup of Ricotta cheese. It was delicious! Overall the dish was a huge hit, and the leftovers are amazing!!
By calliejoli21198...
Greensboro , NC
on October 10, 2009
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This was great. However do not make it if you want it to be vegetarian. I made this for my mom who is a vegetarian and luckily i saw that parmigiano reggiano is made with "Rennet" which is calf stomach and needless to say not vegg. so i kept it out. It was still delicious and will make again probably still without the parm reggiano.