Categories: Pasta
Ingredients
- 4 tbsp. unsalted butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 sprigs fresh rosemary
- 1/4 cup flour
- 2 cups whole milk
- Kosher salt and black pepper
- 2- 9 oz. packages refrigerated cheese ravioli
- 10 oz. package frozen chopped spinach, thawed and squeezed dry
- 2 oz. mozzarella, cut into 1/2-inch cubes
- 1/4 cup grated Parmesan
Directions
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Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
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Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, salt and pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5-7 minutes.
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Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with mozzarella and Parmesan. Place the skillet under the broiler until golden and bubbling, about 5 minutes.