Holy Moly Spinach Artichoke Ravioli
Baked in Pesto Cream Sauce
Holy Moly Spinach Artichoke Ravioli
Tender ravioli baked in a luscious pesto cream sauce with spinach and artichoke for a rich, comforting pasta bake. A cozy, cheesy dinner with bold flavor.
Ingredients
For 4 servings
- 4 ounce Fresh Mozzarella
- 10 ounce Heirloom Grape Tomatoes
- ½ cup Panko Breadcrumbs
- 4 ounce Pesto
- 6 tablespoon Sour Cream
- 5 ounce Spinach
- 18 ounce Spinach and Artichoke Ravioli
Additional Ingredients
- unit Pepper
- unit Salt
- 2 teaspoon Vegetable Oil
American
PDF
DifficultyEasy
Total Time25m
Calories580
Protein23g
Carbs48g
Fat35g
Tags:
VeggieLow SugarFamily FriendlyChild friendly
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For egg-free, wheat-free, or dairy-free needs, swap the filled pasta for a suitable alternative and use a plant-based creamy sauce and cheese. For milk-free, choose vegan mozzarella and a non-dairy sour cream or yogurt; skip the breadcrumb topping if needed for gluten-free.
What to serve with it
Serve with a crisp green salad or garlicky roasted vegetables to balance the rich, creamy pasta. Warm bread or breadsticks also make a good side for scooping up the sauce.
