Recipes for the following meal appear in the Family-Style Suppers chapter of Rachael Ray's "30-Minutes Meals 2" (Lake Isle Press, $16.95). Can such a meal really be pulled together in 30 minutes or less? Staff writer Lisa McKinnon gave it a try in her home kitchen; to see how she fared, go to www.insidevc.com and click on this story.

Ravioli Vegetable 'Lasagna'

2 12-ounce packages chopped frozen spinach, defrosted in microwave

2 tablespoons extra-virgin olive oil (twice around the pan)

4 to 6 cloves garlic, finely chopped

2 15-ounce cans quartered artichokes in water, drained well

Salt and freshly ground black pepper, to taste

2 tablespoons butter

2 tablespoons flour

2 cups vegetable or chicken stock

1/2 cup cream or half-and-half

1/2 cup Parmigiano-Reggiano cheese (a couple handfuls)

1/4 teaspoon nutmeg, freshly grated

Salt and freshly ground black pepper, to taste

1 large package (24 to 28 ounces) fresh ravioli, such as Contadina brand, with your favorite filling, such as wild mushroom or four-cheese

1 pound thin asparagus spears, trimmed of rough ends, cut on an angle into 2-inch pieces

2 cups shredded provolone or Italian four-cheese blend

Bring a pot of water to boil for the ravioli.

While water comes to a boil, drain defrosted frozen chopped spinach by wringing it dry in a kitchen towel, working over your sink. Heat a medium skillet over medium heat. Add the olive oil and the garlic and saute 1 minute, then sprinkle spinach into the garlic oil.

Add artichokes and turn to combine and heat through. Season with salt and pepper and remove from heat to a bowl.

Place skillet back on the heat and melt butter. Whisk in flour and cook 1 minute or 2. Whisk in stock and let it bubble. Whisk in cream and Parmigiano-Reggiano. Season with nutmeg, salt and pepper; allow to thicken 1 minute or 2. Remove from heat.

In broiler, set rack about 8 inches from heat source. Preheat broiler to high.

When water boils, add salt, then ravioli. Cook 4 to 5 minutes. (Ravioli should be less than al dente, still a bit chewy; it will continue cooking when combined with sauce and vegetables.) Place a metal colander over ravioli as it cooks, add asparagus and cover.

Steam the chopped asparagus while pasta cooks, 2 to 3 minutes, until just fork-tender but still green. Remove asparagus and add to bowl with spinach and artichokes. Place colander in your sink and use to drain ravioli.

Drizzle a touch of olive oil onto the bottom of a medium-size oval casserole or a rectangular baking dish and brush to coat evenly. Arrange a layer of cooked ravioli, about 1/3 of the amount, in the dish. Layer half of the cooked vegetables over the ravioli.

Next, add a few ladles of sauce, another layer of ravioli, then vegetables, then top casserole with the last of the ravioli.

Dot top of "lasagna" with any remaining sauce and cover liberally with shredded provolone or four-cheese blend. Brown in broiler, about 5 minutes, until cheese is golden and "lasagna" is heated through.

Makes 4 to 6 servings.

Romaine Hearts with Lemon Chive Vinaigrette

1/4 cup lemon curd

2 tablespoons white vinegar

10 blades chives, chopped or snipped

1/3 to 1/2 cup extra-virgin olive oil

Salt and freshly ground pepper, to taste

2 hearts romaine lettuce

1/2 pint grape tomatoes

In a small bowl, heat lemon curd 15 seconds in microwave. Remove from microwave and whisk in vinegar. Allow mixture to cool 2 minutes, add chives, and whisk in olive oil in a slow stream. Season with salt and pepper.

Quarter each heart of romaine lengthwise. Trim core at ends. Place two quarters on each salad plate. Halve a few grape tomatoes and place at plates' edges for garnish. Drizzle liberally with vinaigrette and serve.

Makes 4 servings.

Fresh Oranges with Lime Sorbet

2 large navel oranges

1 pint lime, lemon or other fruit sorbet

Trim a piece of skin off the top and bottom of each orange, then cut in half, across. Section each half as you would a grapefruit. Set oranges upright and top each half orange with sorbet. The halved, sectioned oranges double as the dessert bowls for sorbet.