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Print this Recipe    Baked Ravioli

Baked Cheese Ravioli
(serves 4 to 6)

1 large bag (2 lbs) frozen ravioli
2 cups white sauce
Tomato Concasse with Spinach
3 1/2 cups mozzarella cheese
1/4 cup shredded parmesan

Cook ravioli until almost done. Layer white sauce, concasse, ravioli,
and 1/2 of the mozzarella. Repeat layers, finishing with mozzarella
and all of the parmesan. Cover with foil, bake 40 minutes at 400.
Remove foil and bake another 5, until cheese is bubbly. Serve.


White Sauce

2 tablespoons butter
2 tablespoons flour
2 1/2 cups warm milk

Melt butter over low heat in a heavy saucepan. Whisk in flour. When
flour is all mixed in, slowly whisk in milk. Keep stirring until
the sauce is very thick Remove from heat immediately.


Tomato concasse with spinach:

1/4 cup diced onion
1-2 cloves garlic, minced
2 tablespoons olive oil
1 can diced tomatoes.
1 teaspoon dried basil
Salt and pepper to taste
1 cup frozen chopped spinach

Saute the onion and garlic in the oil over medium heat until the
onion is translucent. Be careful not to let the garlic brown. Drain
the tomatoes, and reserve the juice. Add tomatoes, basil, salt and
pepper to pan. Let sit over medium-low heat for 15-20 minutes (cook
the ravioli at the same time, they're timed to go together), until
all the juice is gone. Toss in the spinach, stir briskly until the
spinach is warm through. Add enough tomato juice until the concasse
is slightly saucy.

Goes well with a nice Cab and garlic bread.

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