Baked Spinach Ravioli

For Christmas my Nana gifted me a subscription to Food Network magazine. I'm excited every time a new issue comes in the mail, but I was particularly excited about this March's issue because it was The Italian Issue!

I ear-marked most of the recipes as I flipped through, making it a goal of mine to try every single tip, trick, and meal I had selected. Last night, I embarked on my mission with the Baked Spinach Ravioli.

Halfway through the recipe I realized I needed a bigger skillet, so I switched from my iron skillet to my trusty Dutch Oven. I swear, I use that thing for EVERYTHINGGGGGG! It's fantastic.

Ingredients:

4 tablespoons of unsalted butter
1 small onion, finely chopped
2 cloves of garlic, minced
2 sprigs of fresh rosemary
1/4 cup of all-purpose flour
2 cups of whole milk
Kosher salt and freshly ground pepper
1 20-ounce of package of refrigerated cheese ravioli
1 10-ounce of package of frozen chopped spinach, thawed and squeezed dry
2 ounces of low-moisture mozzarella, cut into 1/2-inch cubes
1/4 cup grated grana padano or parmesan cheese

Steps:

1. Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic, and rosemary and cook until the onion is soft and starting to brown, about 6 minutes. Stir often.

2. Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer.

3. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.