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Export 7 ingredients for grocery delivery
Step 1
Preheat the oven to 400°. Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain the ravioli.
Step 2
Combine the spinach and ravioli in a 9-by-13-inch baking dish and gently toss to combine.
Step 3
Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until golden, 2 to 3 minutes (don't let the flour burn). Slowly whisk in the half-and-half until smooth. Cook, whisking occasionally, until thickened, about 7 minutes.
Step 4
Reduce the heat to low. Whisk in the pesto until just heated through, about 1 minute.
Step 5
Pour the pesto cream sauce over the spinach and ravioli. Spread with a spoon, making sure all the ravioli are coated. Sprinkle with the mozzarella and parmesan. Bake until the sauce is bubbling and the edges are browned, about 25 minutes. Let cool 5 minutes before serving.
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