Ravioli Florentine with Tomato-Pesto Sauce

Four incredible layers: Creamy spinach Florentine (with hints of onion, garlic and parmesan), tender cheese ravioli, a 2-ingredient tomato-pesto sauce, and a blanket of mozzarella cheese. One of the dreamiest dishes you will ever encounter. And it's ready in about 30 minutes. Watch me make it HERE!

Am I weird? I think not. Stay with me and I promise you will enjoy the best ravioli on earth. This dish is like creamed spinach and ravioli marinara got married, and vibrant basil pesto came to throw the rice. With just a handful of ingredients, there are four layers of unbelievable flavors and textures. It's a layered culinary phenomenon.
You seriously need to experience this dish! First, because the flavor tiers will blow you away. And second, because each layer is crazy easy! The creamed spinach is ready in just minutes, and since it has nuances of onion, garlic and parmesan, you could eat it all by itself. But then we keep building... Next comes store-bought ravioli - tender, cheese-filled pasta pockets that absorb the cream from the spinach layer and the sauce from the top layer. The next layer is the sauce, a quick, 2-ingredient sauce that's out of this world (and it's a great way to turn canned tomato sauce into a full-fledged, flavor-packed marinara). Then there's the canopy of gooey cheese. The dish looks like it took all day to prepare, but it's ready in a flash! 

I know everyone in your clan will adore this. In my house, we were licking the skillet clean (actually, we were mopping up the last bits of spinach with chunks of bread). My mouth is watering as I remember how delicious it was. The creamed spinach (with garlic, onion and parmesan) partners perfectly with the pesto-spiked tomato sauce. The tomato sauce is tangy, and the creamy quality of the spinach balances it out. It's pure perfection.This dish is  making a reappearance in my house; that's for sure. 

About the pan: I used my large, cast iron, ovenproof skillet to make the spinach, and then I kept layering from there. You could also transfer the spinach to a casserole dish and build your layers that way.

Ravioli Florentine with Tomato-Pesto Sauce 

1 1/4 pounds ravioli of choice (I prefer the refrigerated variety)
1 1/2 tablespoons butter
1 tablespoon all-purpose flour
1 cup milk (I used 2%)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons grated parmesan cheese
10 ounces fresh baby spinach leaves (or frozen spinach, thawed and drained)
Salt and ground black pepper
2 cups tomato sauce (from a carton or can)
2 tablespoons prepared basil pesto of choice
1 cup shredded mozzarella cheese

Cook the ravioli according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, to make the spinach layer, melt the butter in a large skillet over medium heat. When the butter is bubbly, whisk in the flour until smooth. Gradually whisk in the milk and bring to a simmer. Whisk in the onion powder and garlic powder. Simmer until the sauce thickens slightly, whisking constantly. Whisk in the parmesan cheese. Add the spinach and cook until the leaves wilt (this happens fast), stirring frequently. Season to taste with salt and pepper.
Remove the pan from the heat. If you're using the same pan, arrange the ravioli over the spinach; otherwise transfer the spinach to a casserole dish and top with the ravioli. In a small bowl, whisk together the tomato sauce and pesto. Pour the tomato-pesto sauce over the ravioli. Top with the mozzarella cheese.
Cover with foil and bake for 10 minutes.
Uncover and bake for 10 more minutes, until the cheese melts.
Serves 4-6