1 large (16-18 oz.) package refrigerated/frozen cheese ravioli
1/4 cup pesto
1 cup heavy cream
1/2 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
Hands-on Time: About 30 minutes
Cook Time: 25-30 minutes
I normally prepare ravioli in olive oil with some sort of vegetables, so this is a slightly different variation. It's good when you want comfort food for an especially cold day.
Prepare the ravioli according to the package directions and drain them. In a 2-qt. baking dish, mix the pesto and heavy cream. (Make sure you check the pesto ingredients before buying to see that it is vegetarian; the first jar I picked up was made with rennet). Add the ravioli to the baking dish and stir the sauce over the ravioli until all of it is coated. Cover the ravioli evenly with the Mozzarella and Parmesan cheese. Bake at 375 degrees for 25-30 minutes.
No comments:
Post a Comment