Oh, Dearest Mother, Sweetest Virgin of Altagracia, our Patroness. You are our Advocate and to you we recommend our needs. You are our Teacher and like disciples we come to learn from the example of your holy life. You are our Mother, and like children, we come to offer you all of the love of our hearts. Receive, dearest Mother, our offerings and listen attentively to our supplications. Amen.



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Ruth
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Posted: Sept 08 2007 at 12:42pm | IP Logged Quote Ruth
Our girls, 13 and 11, made this for dinner last night. It came out delicious!!! All the kids liked it a lot.

Spinach-Artichoke Ravioli-Lasagna

1 (10-ounce) packages chopped frozen spinach
1/4 stick butter
4 tablespoons all-purpose flour
1 quart milk
Freshly grated nutmeg, to taste
Salt and pepper
3 cups ricotta cheese
1 tablespoon fresh lemon zest ( I left this out)
4 cloves garlic, minced
4 packages large fresh or frozen ravioli cheese, wild mushroom or spinach stuffed varieties
1 (15-ounce) can artichoke hearts in water, drained and thinly sliced
1 1/2 cups grated Parmesan cheese


Bring a large pot of water to a boil for pasta.
Place oven rack in middle of oven and preheat broiler or oven to 425 degrees F.

Defrost the spinach in the microwave for 10 minutes on high.

While spinach defrosts, heat a medium sauce pot over medium heat. Cut butter into small pieces and melt. Whisk in flour and cook a minute or 2 then whisk in milk. Bring sauce to a bubble, as it begins to thicken, drop heat to low and season it with nutmeg, salt and pepper, to your taste.

Combine ricotta cheese, a little salt and pepper, lemon zest and garlic in a bowl.

Cook pasta to al dente, 5 to 6 minutes in salted water.

Remove spinach from the microwave and wring it completely dry in a kitchen towel. Open the towel and separate the spinach with your fingers. Pile up the sliced artichokes on your cutting board.

Drain pasta well. Ladle just enough white sauce in the bottom of a lasagna dish to lightly coat it. Top with 1/3 of the pasta. Top the pasta with a layer of half of the ricotta cheese dotted with half of the spinach and artichokes. Thinly cover the veggies with more white sauce then top liberally with grated cheese. Repeat these layers then top your lasagna with the remaining 1/3 of the cooked ravioli, the last of the white sauce and some grated cheese.

Place under hot broiler or into a preheated 425 degree F oven until sauce browns and bubbles, 3 minutes



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folklaur
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Posted: Sept 08 2007 at 1:28pm | IP Logged Quote folklaur
I just saw a recipe similar to this on Rachel Ray's 30 minute meals - and knew my dh would love it! I am glad to hear it is so good - now I will have to give it a shot! Thank you - it sounds so yummy!!! I wish I could have cheese!!! I can't, but dh loves it, and so do the kids, so I am sure this will be a hit!

Thank you!
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KC in TX
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Posted: Sept 08 2007 at 2:53pm | IP Logged Quote KC in TX
That sounds good, but my children won't eat anything green!

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Ruth
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Posted: Sept 08 2007 at 3:40pm | IP Logged Quote Ruth
cactus mouse wrote:
I just saw a recipe similar to this on Rachel Ray's 30 minute meals - and knew my dh would love it! I am glad to hear it is so good - now I will have to give it a shot! Thank you - it sounds so yummy!!! I wish I could have cheese!!! I can't, but dh loves it, and so do the kids, so I am sure this will be a hit!

Thank you!


This is a Rachel Ray recipe

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Ruth
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Posted: Sept 08 2007 at 3:42pm | IP Logged Quote Ruth
KC in TX wrote:
That sounds good, but my children won't eat anything green!


I would leave out the spinach. I'm sure it's just as good without it. We're having it for leftovers tonight. It was very filling, so we have anough left for tonight.

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