Creamy Ravioli and Pesto Gratin

Creamy Ravioli and Pesto Gratin
five_whole_stars
Click a Star to Rate This Recipe
Read Reviews or Write Your Own
Serves 4| Hands-On Time: | Total Time:

Ingredients

  • 16 to 18 ounces fresh or frozen cheese ravioli
  • 1 cup heavy cream
  • 1/4 cup pesto
  • 1/4 cup grated Parmesan

Directions

  1. Heat oven to 400° F. Cook the ravioli according to the package directions.
  2. Meanwhile, in a large bowl, whisk together cream and pesto. Mix in the ravioli.
  3. Transfer the mixture to a shallow 2-quart baking dish and sprinkle with the Parmesan. Bake until golden brown and bubbling, 20 to 25 minutes.
By , February, 2010
See Nutritional Information for this recipe »

Nutritional Information

  • Per Serving
  • Calories 669Calories From Fat 377
  • Fat 42g
  • Sat Fat 23g
  • Cholesterol 156mg
  • Sodium 861mg
  • Protein 22g
  • Carbohydrate 51g
  • Sugar 3g
  • Fiber 4g
  • Iron 2mg
  • Calcium 411mg
What does this mean? See Nutrition 101 .

Similar Recipes

Slow-Cooker Tuscan Pot Roast
Lemon and Olive Chicken With Arugula and White Bean Salad
Apricot Parfait

Quick Tip

Creamy Ravioli and Pesto Gratin
The gratin can be refrigerated (unbaked) for up to 2 days. Add 5 minutes to the baking time.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.
    Browse All Ingredients
    Chocolate Fudge Pie

    RECIPE OF THE DAY

    Chocolate Fudge Pie

    Browse All Recipes