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

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40min

•

Medium

Comfort food Dinner Cooking for friends Minced meat recipes

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

Creamy, hearty and with that perfect crispy crust on top – this is the ultimate comfort food! This casserole is a real crowd pleaser: soft ravioli with a creamy ricotta and spinach filling, combined w ...
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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
Salt and pepper
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 minced 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
Salt and pepper to taste

For the béchamel sauce: 

40 g flour
40 g butter
800 ml milk
Pinch of nutmeg
Salt and pepper
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 minced 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
Salt and pepper to taste

Leaf
Make it veggie!

Replace the minced chicken with vegetarian mince or roasted vegetables such as zucchini and 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.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.