Easy Dinners on Steroids: Boursin Spinach Artichoke Ravioli Bake

Life gets so hectic and I love a dinner that you can throw together, put in the oven, and have ready for everyone to eat even if we can’t sit together for dinner. This veggie rich ravioli bake is nutritious comfort food that will please everyone in my family. Add a colorful salad and I have a dinner that will leave everyone with a smile. Once you make it, you won’t be able to stop thinking about the beautiful marriage of spinach artichoke dip and ravioli!

I am addicted to Boursin. Full stop. I can plow through a package all alone in one sitting and walk away with no regrets. I love Boursin on a cracker or on a sliver of red pepper, but I also love how it can also transform a dish. Boursin infuses this spinach artichoke ravioli baked dinner with a unique flavor and takes it to a whole new level. Call it the French Foodie Mom twist, my ravioli bake je ne sais quoi. Boursin is second only to Nutella in my food obsessions. I’d take a jar of Nutella and a package of Boursin before I grabbed water if I had to ship out to a desert island. I’d die thirsty but happy with a mouthful of garlic and fines herbes soft cheese spread.

You can use any ravioli in this dish. Meat, cheese, mushroom, sausage… whatever floats your boat. I wanted to have a riot of colors, so I picked butternut squash ravioli from the fresh pasta section. The sweetness of the squash made a nice contrast to the cheesy spinach and artichoke hearts. You could do different ravioli in each layer or do a vegetarian and a meat lover side to make everyone in your family happy. Did I mention this ravioli bake is super flexible? Make it your own.

You’ll be glad you did.

Yield: 6-8

Author: Vanessa Druckman

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Spinach Artichoke and Boursin Ravioli Bake

Fresh ravioli layered with a spinach and artichoke white boursin cheese sauce then baked in the oven to golden oozy cheesiness. A great comfort food winter dinner option.

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• 2 packages of fresh pasta ravioli (I used butternut squash ravioli but you can choose any ravioli flavor)
• 1 white onion, minced
• 1 garlic clove, minced
• 4 cups of fresh spinach, washed
• 1 28oz can of artichoke hearts, drained and minced
• 1 box of boursin cheese
• 3 tablespoons of butter
• 2 tablespoons of flour
• 1½ cups of milk
• salt and pepper to taste
• ¼ cups of parmesan cheese

Instructions

1. Preheat oven to 375 degrees fahrenheit.
2. Peel and cut the onion.
3. Open the artichoke hearts can, drain it, and chop into small pieces.
4. Melt 2 tablespoons of butter in a large frying pan over medium heat. Add the onion and the garlic. Saute for 2-3 minutes until softened and fragrant.
5. Add the spinach and toss until just wilted. Add the artichoke hearts and saute for another 2 minutes. Spinach should have shrunk to a fifth of its size. Turn off heat and set aside.
6. Make a roux. Melt the remaining tablespoon of butter in a medium saucepan. Add the flour and stir well with a wooden spoon for a minute.
7. Pour in the milk, stirring with a wooden spoon until the milk comes to a low boil. Keep stirring until the liquid begins to thicken. Fold in the boursin cheese and stir until blended in.
8. Add the spinach and artichoke mixture. Mix well. Salt and pepper generously.
9. In either a 9×11 pyrex dish or a prettier oven safe dish, spoon a layer of the spinach artichoke mixture on the bottom of the dish. Lay a layer of ravioli on top, side by side. Don’t lay the ravioli on top of each other. Every ravioli needs to be covered by sauce or it will be hard when you take it out of the oven.
10. Layer more white sauce on the ravioli. Do a second layer of ravioli on top. Finish with a layer of white sauce and a dusting of parmesan cheese.
11. Cook for 40 minutes at 375 degrees, until golden brown. Serve hot.