A wonderfully delicious creamy bake using Artisola Organic Spinach & Cheese Ravioli, leaks, fontina cheese, and topped with breadcrumbs for a sweet and crunchy dinner sure to bring everyone back for seconds!
PREP TIME: 5 min | COOK TIME: 20 min TOTAL TIME: 25 min | YIELDS: 2 servings
8 oz pkg
Artisola Organic Spinach & Cheese Ravioli
leeks, washed, thinly sliced (use only white and light green portion of leeks, discard stalk)
fresh thyme leaves
breadcrumbs, coarse (made fresh by chopping in food processor)
kosher salt to taste
keep organic by using 100% organic ingredients
Preheat oven to 425°F. Cook pasta per instructions on package, cover and keep warm.
Heat a 10” oven-proof skillet over low-medium heat, add in butter, leeks, and thyme and cook until leeks have softened.
Add cream to skillet and bring to a boil then reduce heat and simmer for 1 minute to slightly thicken the sauce.
Season to taste with salt then add the cooked ravioli to the skillet and stir to coat. Top with fontina cheese and breadcrumbs.
Bake at 425°F until cheese is melted and top is nicely browned, approximately 10 minutes. Serve and enjoy!