How do you store gratinated ricotta-spinach in the refrigerator?

Store covered for up to 2 days.

How do you store gratinated ricotta-spinach in the freezer?

Can be frozen for up to 2 months (preferably before gratinating).

How do you reheat gratinated ricotta-spinach in the Cookeo?

Use the 'reheat' setting or let it steam under pressure for 3 minutes with a splash of extra milk or cream to prevent drying out. Gratin again if desired.

gratinated ricotta-spinach ravioli with chicken, béchamel sauce, and cherry tomatoes

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40min

•

Medium

Creamy, savory with that perfect crispy crust on top – this is the ultimate comfort food! This casserole is a true crowd-pleaser: soft ravioli with a creamy ricotta-spinach filling, combined with juicy ground chicken, peas, cherry tomatoes, and a silky béchamel sauce. Finished with a cheesy gratin layer that instantly makes you happy. Easy to make in the Cookeo, and at least as delicious as it looks. Yes please!

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Ingredients

What do you need?

Quantity: 4P

For the béchamel sauce:

40 g flour
40 g butter
800 ml milk
Pinch of nutmeg
Pepper and salt
100 g freshly grated Comté cheese

For the filling:

2 cloves of garlic
1 onion
2 tbsp olive oil
1 tbsp paprika powder
1 tsp oregano
500 g ground chicken
400 g spinach
250 g peas (frozen or fresh)
500 g ready-made ravioli with ricotta and spinach
125 g cherry tomatoes, halved
150 g extra grated Comté
Pepper and salt to taste

For the béchamel sauce:

40 g flour
40 g butter
800 ml milk
Pinch of nutmeg
Pepper and salt
100 g freshly grated Comté cheese

For the filling:

Make it veggie!

Replace the ground chicken with vegetarian minced meat or roasted vegetables like zucchini and bell pepper.

Preparation method

How do you make this?

Prepare the meat mixture in the Cookeo

Set the Cookeo to "high browning".

Heat the olive oil, grate in the garlic and sauté together with the finely chopped onion.

Add paprika powder and oregano and stir briefly.

Add the ground chicken and cook until crumbly and golden brown.

Add the spinach and let it wilt completely.

Remove the mixture from the pan and set aside.

Make the béchamel sauce

Use the same pan (you don't need to wash it).

Melt the butter and add the flour. Stir until a roux forms.

Gradually add the milk and keep whisking until a smooth, slightly runny sauce is formed.

Season with pepper, salt, and a pinch of nutmeg.

Stir in the 100 g Comté until completely melted into the sauce.

Combine everything

Return the meat mixture to the sauce.

Add the peas, cherry tomatoes, and the ravioli.

Gently mix everything together.

Taste and season if necessary.

Pressure cooking

Close the Cookeo and select "soft steaming".

Cook under pressure for 4 minutes. This will perfectly cook the ravioli and allow them to absorb the sauce well.

Gratinating

Sprinkle the remaining 150 g Comté over the dish.

Use the Extra Crisp lid (menu 2) and gratinate until it has a golden brown crust.

Tips

No Cookeo?You can also prepare this in a baking dish. Bake everything in a pan, pour into a dish, and gratinate for 10-15 minutes at 200°C top heat.