Cheesy Toasted Ravioli With Pesto |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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.
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