@belqisvls

Raviolis XXL épinards, feta & béchamel Pour 4 gros raviolis Ingrédients * 4 feuilles de lasagne fraîches * 200 g d’épinards (frais ou surgelés bien essorés) * 120 g de feta * 1 poignée de noix concassées * 1 à 1½ c. à café de zaatar * Sel, poivre Pour la béchamel express * 40 g de beurre * 40 g de farine * 50 cl de lait * Sel, poivre, muscade (optionnel) * Parmesan râpé (pour gratiner) Pré-cuire les feuilles de lasagne
Coupe chaque feuille de lasagne en deux.
Plonge-les 2 à 3 minutes dans une grande eau bouillante salée. Égoutte et réserve sur un torchon. Préparer la farce
Dans un saladier, mélange : * les épinards hachés * la feta émiettée * les noix * le zaatar
Sale légèrement (la feta l’est déjà), poivre, mélange bien. Béchamel express
Fais fondre le beurre, ajoute la farine, mélange 1 minute.
Verse le lait progressivement en fouettant jusqu’à obtenir une béchamel lisse et épaisse.
Assaisonne. Dispose deux demi-feuilles de lasagne en croix. Ajoute un peu de béchamel entre les feuilles. Dépose une belle cuillère de farce au centre. Rabats les 4 côtés vers le milieu pour former un carré. Mets un peu de béchamel au fond du plat * Dépose les 4 raviolis * Recouvre de béchamel * Parsème de parmesan Enfourne à 180°C pendant 20–25 minutes, jusqu’à ce que le dessus soit bien doré.

♬ son original - Belqis

Amaren Alabarik: The Ancestral Echo

In choosing “Amaren Alabarik” by Bidaia as the soundtrack, the article quietly ties the recipe’s soul to the land where its author, Belqis Valsan, now lives — the French Basque Country. The song itself is a woven lineage: its creators, Mixel Ducau, a multi‑instrumentalist rooted in generations of Basque tradition, and Caroline Phillips, a Californian artist of Greco‑Iranian heritage, merge their histories into a sound that feels both ancient and borderless. Amaren Alabarik — “Mother’s Blessings” — carries the tenderness of inheritance, the weight of memory, and the warmth of home passed down through hands and voices. That resonance mirrors the recipe: a dish shaped by migration, craft, and the quiet continuity of culture. The music becomes a bridge between Belqis’s present in the Basque hills and the layered, comforting food she creates — both living proof that identity is something we cook, carry, and keep alive.

🎶 🎙️ 🌄 🎻 🌿 🧵 🔥 🌬️ 🏡 ✨ 🕊️ 🌾 🔔 🔊 Amaren Alabarik - Bidaia

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🍝 XXL Lasagna Ravioli with Spinach, Feta & Béchamel — The Cozy Parcel Method

All the comfort of lasagna, wrapped up in one golden pillow.

This dish takes fresh lasagna sheets and turns them into oversized, oven‑baked ravioli: soft pasta parcels stuffed with a creamy spinach, feta, and walnut filling, all nestled in a silky béchamel and finished with a bubbling parmesan crust. It’s familiar yet playful — like lasagna, ravioli, and a baked gratin had a very cozy, very cheesy meeting in your oven.

The magic is in the structure: each raviolo is built from two overlapping lasagna halves, cradling a spoonful of béchamel and a generous mound of za’atar‑scented filling. As they bake, the pasta softens, the feta melts into the spinach, and the walnuts add just enough texture to keep every bite interesting. The béchamel wraps everything in a velvety coat, while the parmesan on top turns golden and crisp.

And the beauty of this method? It’s endlessly adaptable. Change the cheese, swap the greens, play with spices — the format stays the same, but the flavor story shifts. These XXL ravioli are perfect for a weeknight comfort dinner, a date‑night “fake fancy” main, or a centerpiece dish for when you want something that looks impressive but feels like a warm hug.

📝 Ingredients

For 4 XXL ravioli (2–4 people, depending on appetite 😉)

Filling 🌿

• 200 g spinach (fresh, wilted and squeezed, or well‑drained frozen)
• 120 g feta, crumbled
• 1 handful crushed walnuts
• 1 to 1½ tsp za’atar
• Salt and freshly ground black pepper

Béchamel (quick version) 🥛

• 40 g butter
• 40 g flour
• 50 cl milk
• Salt, pepper, and a pinch of nutmeg (optional)

Assembly 🧀

• 4 fresh lasagna sheets
• Grated parmesan, for gratinating

👩‍🍳 Method

1. Pre‑cook the lasagna sheets 🍳

Bring a large pot of salted water to a boil. Cut each lasagna sheet in half to make 8 rectangles. Blanch them in boiling water for 2–3 minutes, just until pliable. Drain carefully and lay them on a lightly oiled tray or parchment so they don’t stick.

2. Prepare the filling 🌿

In a bowl, combine the spinach, crumbled feta, crushed walnuts, and za’atar. Season with a little salt and pepper (remember, feta is salty), and mix until everything is evenly distributed and slightly creamy.

3. Make the quick béchamel 🥛

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a smooth paste. Gradually add the milk, whisking constantly, until the sauce thickens and becomes silky. Season with salt, pepper, and nutmeg if using. Remove from the heat.

4. Form the XXL ravioli 📦

For each raviolo, lay two lasagna halves in a cross shape (one horizontal, one vertical). Spoon a small pool of béchamel into the center where they overlap. Add a generous scoop of the spinach‑feta filling on top.

Fold all four ends of the lasagna cross toward the center, one by one, to form a neat square parcel. Place seam‑side down. Repeat to make 4 parcels.

5. Assemble & bake 🔥

Preheat the oven to 180°C (350°F). Spread a thin layer of béchamel over the bottom of a baking dish. Arrange the 4 ravioli parcels in the dish. Pour the remaining béchamel over the top, making sure the parcels are mostly covered.

Sprinkle generously with grated parmesan. Bake for 20–25 minutes, until the top is golden, bubbling, and lightly crisp at the edges.

6. Rest and serve ⏳

Let the dish rest for 5–10 minutes before serving so the béchamel settles and the parcels hold their shape. Serve hot, with a simple green salad or roasted vegetables on the side.

🌶️ Little Twists That Wake It Up

Right before serving, you can:

• Sprinkle a bit more za’atar or dried oregano on top for aroma 🌿
• Drizzle a touch of good olive oil for shine and richness 🫒
• Add a squeeze of lemon over each portion to brighten the feta and spinach 🍋

♻️ Zero Waste Tip

Leftovers reheat beautifully. The next day, you can:

• Reheat a parcel in a pan with a little butter until the bottom is crisp and the inside is melty again 🧈
• Slice a raviolo into strips and toss with extra warm béchamel or tomato sauce for a “broken lasagna” bowl 🍲
• Cut into cubes and fold into a frittata or omelet for a super‑luxurious brunch 🍳

One bake, many lives — yesterday’s cozy pasta parcel becomes tomorrow’s new favorite leftover trick ♻️✨.

#RavioliGlow ✨ #SpinachFetaLove 💚 #CheesyParcels 🧀 #ZaatarMagic 🌿 #OvenHug 🔥