Creamy Ravioli and Pesto Gratin

Creamy Ravioli and Pesto Gratin
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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

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 .

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.

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