Oven baked ravioli and artichoke

500 g ravioli

1 broccoli

2 dl double cream

1 cube mushroom or vegetable stock

1 table spoon Dijon mustard

50 g grated parmesan cheese

1 can artichoke hearts, marinated

3 table spoons bread crumb

salt and pepper

Heat up the oven to 250 degrees Celsius. Cut the broccoli in smaller pieces. Boil the ravioli. When 1 minute is left of the time for the pasta add the broccoli to the pasta boil. Pour out the pasta water but save 1 dl. Boil the pasta water (1 dl), cream, mustard, stock, salt and pepper. Add the pasta and the broccoli. Boil for 1-2 minutes. Place in an oven tray. Mix parmesan, artichoke and bread crumbs in a bowl. Sprinkle the crumb over the pasta. Bake in the oven for 12-14 minutes. Serve with a nice salad.