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Spinach & Artichoke Ravioli Bake

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 4-6 servings


  • 1 lb. ravioli, filling of choice

  • 1/2 cup heavy cream

  • 1/2 lb. fontina cheese, cubed

  • 1 cup fresh baby spinach, chopped

  • 14 oz. artichokes, chopped

  • 1 cup whole milk mozzarella, shredded

  • 1/3 cup Parmigiano Reggiano, finely grated

  • 1 tbsp. parsley, finely chopped


  1. Preheat oven to 375°F.

  2. For the fontina fonduta, heat the heavy cream and fontina cheese over medium-low heat and whisk until the cheese has melted and the mixture is smooth.

  3. In an oven-safe baking dish, layer the fontina fonduta, ravioli, chopped spinach and artichoke, mozzarella and Parmigiano. Make sure to finish with the mozzarella and Parmigiano.

  4. Bake in the oven for 15 minutes. Move under the broiler for about 2-3 minutes until the cheese on top begins to bubble and turn golden brown.

  5. Let cool and sprinkle with chopped parsley for garnish.


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