Ingredients
- SpinachFresh (in season in March)
- Gbejna
- 50gr Blue Cheese
- 50gr Parmesan cheese
- Chicken RavioliYou can use Ricotta Ravioli if you prefer
- Knorr chicken cube
- 2 Garlic clovesFinely chopped
- 500ml Milk
This recipe reminds me so much of my mother’s cooking, simple recipes using simple ingredients, and super resourceful too. I remember often asking her, “What’s in this?!” after a delicious meal, to which she would always reply, “I don’t remember what I put in exactly…”. She cooks on the go, depending on what’s in the pantry that day. Now that’s creativity! I’m sure that is how this Ravioli Bake came about.
Steps
1 Done | To make the sauce, heat some olive oil and sauté the finely chopped garlic. Then add a ready-made tomato pasta sauce. Once the sauce has warmed up, I add the fresh spinach (fresh spinach which I wilted earlier). Add the Knorr Chicken Cube & freshly-grated parmesan to bring a delicious flavour to the sauce. Let it simmer for a few minutes & season with black pepper if necessary. |
2 Done | Prepare an oven-proof dish and start laying the fresh, uncooked ravioli at the bottom, creating an even layer. Next, pour the spinach & parmesan sauce over the ravioli to create the sauce layer. Repeat. |
3 Done | Finally, slice the Gbejna into thin slices and create a layer on top to create a cheesy crust. For a creamy texture but without the fat, pour over 500ml of fresh milk. The moisture will also help the ravioli to cook evenly. Enjoy! |
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In the ing. List there is blue cheese but not mentioned in the making.