INGREDIENTS

1 Onion cut in 8 pieces

2 Garlic cloves, finely chopped

280 g spinach leaves, coarsely chopped

4.5 cups of milk (for plant-based milk, buy unsweetened, unflavored options)

100 g butter

100 g sweet rice flour (glutinous rice flour)

Salt and black pepper to taste

120 g Parmesan cheese

2 bags of Quesava Sweet Potato Ravioli (235 g each bag)

INSTRUCTIONS

1. Prep the vegetables as stated above

2. Put the onions inside the milk and heat up, without letting it boil. Cook the onions in the milk until they are soft. Strain the milk

3. In another pot, melt the butter and fry the chopped garlic at medium-low heat.

4. Add the sweet rice flour to the butter and stir well.

5. Once the flour is well mixed, add the strained milk, bit by bit mixing it well with a whisk.

6. TIP: if the rice flour gets a bit lumpy, you can use a hand mixer to make it smooth.

7. Add the chopped spinach to the bechamel sauce and cook it until soft.

8. Cook Quesava Sweet Potato Ravioli for 6 minutes in lightly salted boiling water. Strain the ravioli.

9. Turn oven on broil at 500ºF

10. In a baking dish, set a layer of spinach sauce, add the ravioli, add another layer of sauce. Sprinkle the parmesan on top.

11. Place dish in the oven on the top shelve, let cheese get golden and crispy – about 6 to 8 minutes depending on the oven.

12. Serve and enjoy.