Spinach & Artichoke Ravioli Bake
Imagine your favorite spinach-artichoke dip turned into a bubbling, cheesy ravioli bake — creamy fontina fonduta, melty mozzarella, and tender ravioli all in one bite. It’s indulgent, effortless, and absolutely irresistible straight from the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 3–4 1x
Ingredients
1 lb ravioli (any filling you love)
1/2 cup heavy cream
1/2 lb fontina cheese, cubed
1 cup baby spinach, chopped
14 oz canned or jarred artichokes, chopped
1 cup whole milk mozzarella, shredded
1/3 cup Parmigiano Reggiano, finely grated
1 tbsp parsley, finely chopped
Instructions
Preheat oven to 375°F (190°C).
Make the fonduta: In a saucepan, warm heavy cream over medium-low heat. Add fontina and whisk until melted and smooth.
Layer it up: In a baking dish, start with the fontina fonduta, then layer in the ravioli, spinach, and artichokes. Top generously with mozzarella and Parmigiano.
Bake: Place dish in oven and bake for 15 minutes.
Broil: Move under the broiler for 2–3 minutes until the top is golden and bubbly.
Finish: Let cool slightly, then garnish with parsley and serve hot.
Notes
Creamy, cheesy, and loaded with veggies — it’s your favorite dip reborn as dinner. Serve it up and watch everyone dive in fork-first.
Nutrition
- Calories: 680 kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 45g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
Find it online: https://minikitchenmagic.com/spinach-artichoke-ravioli-bake/