Spinach and watercress ravioli gratin

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Spinach and watercress ravioli gratin

Category Main course
Serves 4
Preparation 10 mins
Cooking 20 mins

Rating: Rated 0 / 5 (0 ratings)

I adore ravioli and love serving it like this, baked in creamed spinach and watercress, and topped with melted cheese.


  • 200g frozen spinach
  • 370ml double cream
  • zest of 1 lemon
  • 350g spinach and ricotta ravioli
  • 200g watercress
  • 1 tsp freshly grated nutmeg
  • 30g vegetarian Cheddar cheese, grated
  • sea salt and black pepper


Stage 1

Preheat the oven to 200C/fan 180C/gas 6. Soak the frozen spinach in boiling water until defrosted. Thoroughly wash the watercress, place in a large saucepan on a medium heat and cover. The residual water from washing the watercress will steam and wilt the leaves. Drain and when cool enough to handle squeeze out all excess water. Do the same with the spinach.

Stage 2

Place the wilted leaves in a food processor and pulse to chop. Add the cream, nutmeg, lemon zest, 10g of grated Cheddar, and blitz again until thoroughly combined. Season to taste.

Stage 3

Cook the ravioli in boiling salted water for 2 minutes, then drain thoroughly. Stir
into the creamy sauce, transfer to a baking dish, cover with the remaining cheese
and bake for 15–20 minutes, or until the cheese is golden and sauce bubbling.
Serve immediately.


Spinach and watercress ravioli gratin


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton

Nutritional info

Nutritional values are per serving.

  • Calories: 679g
  • Fat: 58.3g
  • Saturated fat: 35.4g
  • Protein: 14.5g
  • Carbohydrates: 24.2g
  • Sugars: 4.2g
  • Fibre: 4.8g
  • Salt: 1.9g

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