0:00
- For anybody out there that loves Italian food,
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you're gonna like this one.
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It's a one pot wonder.
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You're gonna get your protein, you're gonna get your...
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- Vegetables. - Your vegetables
0:13
and like your flour like your bread.
0:18
You can get- - Lots of cheese.
0:21
Yes, protein, protein, protein.
0:24
And I really, I love spinach.
0:30
I love cooked spinach.
0:32
I love spinach mixed in with my lettuces and a salad.
0:36
All right, so I'm heating some vegetable oil in my pan
0:42
and I'm gonna start by wilting this spinach
0:47
for a couple of minutes.
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And to the spinach, I'm gonna add garlic,
0:51
salt and Italian seasoning.
0:55
(glass container clinks)
0:57
So it's probably not hot enough
0:59
but I'm gonna go on in now.
1:07
Like Theresa and I was saying,
1:09
this is loaded with vegetables.
1:13
- So one of the vegetables it calls for
1:18
is thinly sliced squash.
1:24
And the recipe tells you to use it raw.
1:28
And y'all know how I change all my recipes (chuckles)
1:32
to suit the moment and the way I feel at that moment.
1:36
So this is gonna be in the center
1:40
of a real thick casserole dish.
1:44
So I am opting to steam my squash
1:47
because I don't wanna bite into this
1:49
and it tastes, you get a big chunk of like raw squash.
1:53
So, but you make that decision for yourself.
2:01
(kitchen utensils rustling)
2:06
Okay, our garlic salt
2:10
and our Italian seasoning.
2:13
This is really a easy, easy, easy dish.
2:23
I think I'm gonna put the lid on this
2:26
and let it wilt down that spinach oil faster.
2:30
And I got my squash on back here.
2:33
I'm gonna turn that up
2:36
and I probably won't cook that more than five minutes.
2:40
And then we're gonna use
2:44
one of my favorite ready-made sauces, it's Rao's.
2:49
We're gonna be using the tomato basil.
2:52
And we're gonna be using mozzarella cheese
2:55
and we're gonna be using a four cheese ravioli.
3:00
- That's frozen. - Yes, it's frozen.
3:02
And we going to put it in there frozen.
3:05
Okay, I've let that spinach cook two or three minutes
3:08
and you can see all the water that is in,
3:13
you know, fresh vegetables.
3:14
I always have a lot of water.
3:16
So I'm gonna put these over here in a colander
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and we wanna get as much of that liquid off as we can
3:25
because we don't want our dish to be,
3:32
you know, just overloaded with liquid.
3:35
All right, so we are gonna put this in our 13 x 9 x 2,
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and we're going to prepare the pan by
3:47
spraying it a little bit so it won't stick.
3:51
And then we're gonna start layering,
3:56
and we're going to have two layers.
4:00
And we said we hope this dish would hold it all.
4:09
So like I said, two layers.
4:12
And our ravioli is still frozen.
4:23
And I think we're gonna be able to get away with
4:30
All right, now you wanna put this in a single layer
4:40
And I like to turn 'em all upright.
4:44
But again, that's your call.
4:46
You can do anything you want to.
5:00
All right, so looks like we got about a half a bag left,
5:05
so maybe I can squeeze one more in there.
5:11
Okie dokie. Like that.
5:12
All right, now I'm gonna come back over here to my squash
5:17
and I'm gonna cut it off
5:18
and I'm going to drain it just like I did the spinach.
5:25
So now we're gonna cover our ravioli with half,
5:36
half of a 24 ounce jar.
5:40
Oh, I could actually stand a little bit more, couldn't I?
5:46
- A little bit more. - Yeah, a little bit more.
5:56
Now we're gonna put half the spinach
6:02
(kitchen utensils clinking)
6:05
Has anybody seen the little
6:13
All right, and this shrunk up so
6:20
I'm gonna spread it out.
6:27
It's gonna be so good.
6:33
- [Theresa] It's amazing how that big thing went to nothing.
6:37
- I know it, that big old pot.
6:38
And this was slap-ka-dab full.
6:49
In fact, we could have actually used even more spinach
6:52
than what we had, you know it.
6:59
So this is half. (chuckles)
7:02
This is half of that spinach.
7:06
Okay, and it's still got a lot of water in it.
7:09
And I'm going to continue to try to mash it out.
7:14
And now I'm gonna come back here to our squash
7:18
and we're going to put a layer of squash on it now.
7:24
And we're going to use half.
7:29
And I'll just take this and do it like that.
7:38
I guess vegetables really shrink.
7:43
- [Theresa] Yeah, you can use as much, I guess.
7:45
You really can use as much as you want.
7:47
- That's exactly right.
7:51
That's exactly right, Theresa.
7:56
So this looks about what?
7:58
- [Theresa] Yeah, it does look good.
8:00
So that's about half.
8:04
So now we're gonna use half
8:06
of a eight ounce container of mozzarella cheese.
8:15
(plastic container rustling)
8:17
And I wanna say plenty for my last layer.
8:40
Yeah, we're gonna have plenty of room.
8:51
We're gonna cook this for about 45 minutes, I think it says.
8:56
- [Theresa] You can since you cooked,
8:57
the squash is gonna be done.
9:00
- I don't think it's gonna take,
9:02
I'm saying 30 minutes maybe,
9:04
especially in our oven, it's so hot.
9:12
(jar rustles) (spatula thuds)
9:14
All right, now we're gonna use the-
9:16
- [Theresa] Do you wanna cook it
9:17
with cheese the last minute? - You know what,
9:19
I don't like cooking the cheese on the top until the last,
9:23
'cause it'll get crusty and hard and brown and ugly.
9:26
So yes, let's do that.
9:28
I think that's a fabulous idea.
9:30
- [Theresa] So it's going in the oven at 350 for 30 minutes.
9:38
It's time to top our ravioli with a mozzarella cheese.
9:50
I'm glad that we decided not to cook this
9:56
for 30 or 45 minutes with that cheese
9:59
'cause it'd be so brown and so hard
10:02
and nobody like no hard cheese.
10:12
Okay, so that won't take but just a couple of minutes.
10:18
Okay y'all, this is finally cooled off enough that
10:25
I can taste it and not have a scarred up mouth.
10:35
- [Theresa] God, that's so worth it.
10:40
- Still warm but I don't think it'll burn me.
10:44
Oh, that spinach smells so good.
10:58
The ravioli is real good.
11:02
- [Theresa] Buy one, get one.
11:09
And I am so glad that...
11:12
- [Theresa] You cooked it.
11:13
- Cooked that for a little while.
11:18
And you know what, a dish like this,
11:22
I'll get better as you reheat it.
11:26
- [Theresa] And if you want more sauce,
11:27
you can add another jar of sauce.
11:29
I mean that's kind of the cool thing about that recipe.
11:35
Well I think any Italian recipe there,
11:38
(glass clinking and thudding)
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I don't like angle recipes. (laughs)
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So do treat yourself to this cheesy ravioli dish,
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'cause it's good and it's easy.
11:59
Loving best dishes, y'all.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
12:09
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12:17
Love and Best Dishes Y'all.
