Spinach and watercress ravioli gratin
Posted On January 23, 2020 By Kathryn
I adore ravioli and love serving it like this, baked in creamed spinach and watercress, and topped with melted cheese.
Photography by Catherine Frawley
200g frozen spinach
370ml double cream
1 tsp freshly grated nutmeg
zest of 1 lemon
salt and pepper
30g cheddar cheese, grated
350g spinach and ricotta ravioli
- Preheat the oven to 200’C. Soak the frozen spinach in boiling water until defrosted. Thoroughly wash the watercress and place in a large saucepan on a medium heat with the lid on. The residual water from washing the watercress will steam and wilt the leaves. When ready, drain and when cool enough to handle squeeze out all excess water. Do the same with the spinach.
- Place the wilted leaves in a food processor and pulse to chop. Add the cream, nutmeg, lemon zest,10g of grated cheese, salt and pepper and blitz again until thoroughly combined. Season to taste.
- Cook the ravioli in boiling salted water for 2 minutes and then drain. Stir into the creamed spinach, transfer to a baking dish, cover with the remaining cheese and bake for 15-20 minutes, or until the cheese is golden and sauce bubbling. Serve immediately.