Took this out of an insert in a magazine and it is so simple, but worthy of company.
1 (6 oz) package fresh baby spinach, thoroughly washed, if not prewashed.
1/2 cup refrigerated pesto sauce
1 (15 oz) jar Alfredo sauce
1/4 cup vegetable broth or (chicken or beef broth will do fine if you don’t have the veggie)
1 (25 oz) package frozen cheese-filled ravioli (do not thaw)
1 cup (8 oz) shredded italian six-cheese blend
Preheat oven to 375. Chop spinach and toss with the pesto sauce in a bowl.
Combine alfredo sauce and broth. Spoon 1/3 of alfreado sauce mixture (about 1/2 cup) into a lightly greased llx7 baking dish. Top with half of spinach mixture. Arrange half of ravioli in a single layer over spinach mixture. Repeat layers once. Top with remaining alfredo sauce.
Bake at 375 for 30 min. Remove from oven and sprinkle with shredded cheese. Bake another 5-10 min or until hot and all cheese is melted and bubbling.
Chocolate Castles 