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.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1  tablespoon unsalted butter
• 2 (9 ounce) packages  fresh  ravioli (type of your choice)
• 1  cup low sodium chicken broth or 1  cup vegetable broth
• 1⁄3 cup heavy cream
• 1⁄4 cup  fresh basil pesto
• 1⁄2 cup  crumbled  goat cheese
• 3  plum tomatoes, sliced in 1/4 inch rounds
•  salt
•  pepper

Directions

1. Adjust oven rack to upper middle position and heat broiler.
2. Melt 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.
3. Off 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.