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Creamy Ravioli and Pesto Gratin

Creamy Ravioli and Pesto Gratin
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Serves 4| Hands-On Time: | Total Time:


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


  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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    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.