Ravioli Vegetable Lasagna Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

2 cups vegetable or chicken stock

4-6 cloves garlic, finely chopped

1/4 teaspoon nutmeg, freshly grated

2 cans quartered artichokes in water, drained well

2 packages chopped frozen spinach, defrosted in microwave

Salt and black pepper

1/2 cup grated Parmigiano-Reggiano, a couple of handfuls

Salt and pepper

2 tablespoons all-purpose flour

1 sack, 2 cups grated provolone or Italian 4 Cheese Blend, from dairy aisle, 10 ounces

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1/2 cup cream or half-and-half

1 large package (marked "Family Size") fresh ravioli, such as Contadina brand, 24 to 28 ounces, or choose your favorite filling, such as wild mushroom or 4 cheese

1 pound thin asparagus spears, trimmed of tough ends

2 tablespoons butter

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