Creamy Ravioli and Pesto Gratin
- 16 to 18 ounces cheese ravioli, fresh or frozen
- 1 cup heavy cream
- ¼ cup pesto
- ¼ cup grated Parmesan
Heat oven to 400°. Cook pasta according to package directions.
In large bowl, whisk together cream and pesto. Add pasta and toss to combine.
Transfer mixture to shallow 2-quart baking dish and sprinkle with Parmesan. Bake until golden brown and bubbling, 20 to 25 minutes
Makes 4 servings
Source : Real Simple dinner tonight: done!
This was a crazy week for dinners. Our weekend plans were postponed due to hurricane Irene coming through the area. As Friday is my typical grocery day, and we were gone all day, groceries did not get done. As Irene passed through Saturday and Sunday making the outside realm unappealing to go traipsing through, groceries never got accomplished. We ended up buying the fixings for each night and ate more than a few convenience meals. I had checked this book out of the library and decided it was a good time to try a few of the recipes. This was a recipe that I only needed the ravioli for! (That over abundance of heavy cream again.)
Easy to throw together, but with the pesto, a little heavy on the garlic. We drank a lot of tea tonight! It was really good though.