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1
Preheat broiler or oven to 500 Bring large stockpot of water to a boil.
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2
Steam broccoli for about 5 minutes until bright green and slightly tender.
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3
As water heats up to a boil, heat a large skillet over medium heat.
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4
Add olive oil and chopped garlic, and saute for about 1 minute.
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5
Next, add drained spinach to the pan, along with the steamed broccoli.
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6
Toss vegetable well with garlic oil to coat evenly.
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7
Saute for about 5 minutes.
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8
Season with salt and pepper, remove from the heat into a bowl, and set aside.
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9
For the sauce: In the same skillet, melt the butter and whisk in the flour into the butter and cook for about 1-2 minutes.
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10
Add stock, raise heat and bring mixture to a boil, whisking the entire time.
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11
Slowly whisk in milk and parmesan, and let mixture bubble for about 2 more minutes until thickened.
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12
Season sauce with nutmeg (if desired) and salt and pepper.
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13
For the pasta: When pasta water is boiling add salt, stir, and add ravioli.
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14
Cook for about 4 or 5 minute, until slightly underdone.
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15
The ravioli will finish cooking with sauce under the broiler.
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16
Place a thin layer of the white sauce in an oven proof casserole dish.
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17
Drain ravioli.
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18
Layer 1/2 of the ravioli in the baking dish.
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19
Next add 1/2 of the broccoli/spinach mixture Add a couple ladles of the sauce to cover this first layer, a little more than half of it.
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20
Add the rest of the vegetable mixture, then the remaining half of the ravioli.
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21
Spoon the remaining sauce over the top (a little less than half of it) and top with grated cheese of your choice.
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22
Place casserole dish under the broiler or in oven about 8 or so inches from the element.
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23
Broil about 5 minutes until cheese melts and is bubbly and starting to brown.
