Ravioli Vegetable Lasagna

'brown cheese 8 inches from broiler

Bring pot of water to boil for ravioli.

While water comes to a boil , chop baby spinach and put in a bowl.

If using frozen spinach , defrost and wring dry , place in bowl.

Heat a medium skillet over medium heat.

Add extra-virgin olive oil , 2 tablespoons or 2 turns of the pan , and the garlic and onions.

Saute in oil 1 minute , then sprinkle spinach into the garlic onion oil.

Add artichoke heart pieces and asparagus to the pan and turn to combine and heat through.

Season vegetables with salt and pepper and remove from heat to a bowl.

Place skillet back on the heat and melt butter.

Whisk flour into butter and cook 1 to 2 minutes.

Whisk stock into flour and butter and let it bubble.

Whisk in cream and parmesan.

Season sauce with nutmeg , salt and pepper and thicken 1 to 2 minutes.

Preheat broiler to high.

Set rack between middle of oven groove and top rack groove , about 8 inches from heat.

When water boils , salt water , add ravioli and cook 4 to 5 minutes.

Ravioli sho.

5 minutes"