Prepare 1 package fresh Cheese and Spinach Ravioli according to package directions.
In a deep saucepan, saute:
1/4 Cup Butter
1 Clove Garlic, minced
5 Green Onions, sliced
When Onions begin to soften, use a whisk to blend in 3 Tablespoons Flour.
Stir until flour and butter are combined, then add:
3 Cups Milk
1/2 teaspoon each Salt and Pepper
2 teaspoons freshly grated Lemon rind (from one small Lemon)
Continue to whisk until sauce thickens (about 5 minutes), then stir in:
1 can Artichokes, drained and quartered
1 6-ounce can Crabmeat, drained
When sauce is thickened, add:
2 Tablespoons Fresh Dill, minced
1 Tomato, seeded and diced
Stir until heated through.
Strain the Ravioli and add to the sauce pan.
Stir gently to combine.
Top with lots of cheese – we used a 4-cheese Italian blend.
We served this with warm Focaccia bread and Olive Oil and Balsamic Vinegar for dipping.
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