1/1 Photo of Cheesy Toasted Ravioli With Pesto
A different way of preparing ravioli - they aren;t baked or boiled but browned in butter, simmered in broth and cream and finished in a broiler with pesto, goat cheese and tomatoes. From Cook's Country April/May 2010. Make sure to use homeade or store-bought refrigerated pesto. The shelf-stable pesto won't taste as good.
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- 1Adjust oven rack to upper middle position and heat broiler.
- 2Melt butter in a large nonstick skillet over med-high heat. Add ravioli and cook, stirring occasionally, until golden brown, 3-5 minutes. Stir in broth and cream and cook, covered until ravioli are nearly tender, about 3 minutes. Remove lid and continue to cook until sauce is slightly thickened and ravioli are completely tender, about 3 minutes.
- 3Off heat, stir in pesto and 1/4 cup cheese into pan with ravioli. Transfer to broiler safe 1 1/2 quart casserole dish. Arrange tomatoes over ravioli and season with salt and pepper to taste. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Serve.
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Nutritional Facts for Cheesy Toasted Ravioli With Pesto
Serving Size: 1 (134 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 122.2
- Calories from Fat 97
- Total Fat 10.8 g
- Saturated Fat 6.6 g
- Cholesterol 34.7 mg
- Sodium 31.6 mg
- Total Carbohydrate 5.2 g
- Dietary Fiber 2.2 g
- Sugars 1.4 g
- Protein 3.0 g
The following items or measurements are not included: