Spinach and Artichoke Ravioli Stack

Ingredients:
2 large handfuls of baby spinach
16 oz of artichoke hearts, drained
2 TBSP olive oil
2 cloves of garlic
salt and pepper
red pepper flakes to taste
2 tablespoons of pesto
20 oz Garlic Alfredo sauce (about 2 jars, keep a little left over in case you want to add some when it comes out of the oven)
1/2 cup chicken stock or cooking stock (I used white wine stock)
4 sheets of homemade cheese ravioli (fresh pasta from the store. mine came in 4 sheets of 24 smaill ravioli and I use 4 sheets to make nice layers like lasagna)
1 cup italian cheese blend
2 TBSP chopped spinach, for garnish
2 TBSP chopped parsley, for garnish

Directions:
1. Blend the spinach, pesto, artichoke hearts, olive oil, salt, pepper, red pepper flakes. Set aside
2. Add the stock to the alredo sauce to thin it out. Set aside
3. Spread some alfredo sauce on the bottom of a 9x13 dish. Lay one layer of ravioli down.
4. Top with alfredo and pesto mixture. sprinkle with a little cheese and red pepper flakes.
5. Add another layer of ravioli and then continue layering.
6. On the top, you should end with alfredo and pesto and smear it all over to the edges.
7. Bake in a 375 degree oven for 30 minutes.
8. Remove from the oven and add the remaining italian cheese blend on top and the chopped spinach and parsley. Put under the broiler until golden brown for about 5 minutes.
9. Cut into squares and enjoy your ravioli stack!


Gloria Ferrer Chardonnay