Pesto Alfredo style baked Ravioli

hello reader's want a supper that you can make this coming thanksgiving, I have a rich, but decadent Pesto Alfredo Style Ravioli Bake, I used frozen cheese ravioli in this recipe, I made terri dien's alfredo sauce based but added in 2 tablespoon basil garlic pesto, and transfer to a baking dish and top with mozzarella it only takes 25 or less minutes to bake and mmmm dinner is served! so enjoy!











Pesto Alfredo Baked Ravioli
 
makes 6-8 servings

2 cups heavy cream

2 cloves garlic, peeled and smashed lightly

½ white onion, coarsely chopped

1/2 tsp ground nutmeg

1 bay leaf

2 tablespoons unsalted butter

1 ounce all--‐purpose flour

1 cup shredded Parmigiano--‐Reggiano cheese

Kosher salt and freshly ground black pepper, to taste

2 tablespoons basil garlic pesto

1 bag 24 oz frozen cheese ravioli
 
1 cup shredded mozzarella cheese
 
method
 
preheat oven to 350 grease 13 x 9 inch pan with cooking spray set aside
 
bring a big pot of water to a boil, besure to season with lots of salt to taste like the sea add the ravioli and cook for 5 minutes because it's frozen and drain and add the cream sauce mixture and mix gently to incorporate. and transfer to the baking dish and top with mozzarella cheese and bake until bubbly and golden 25 minutes total. and let cool for 10 minutes and enjoy with a nice green salad!
 
heres the alfredo sauce recipe from chef terri dien with my addition to pesto
 
in a small saucepan, heat the cream over low flame. Add the garlic, onion, nutmeg and bay leaf and simmer for 10 minutes.

In a small skillet, melt the butter over medium flame. add the flour to the melted
butter and stir with a whisk for about 2 minutes or until the flour has a nice toasty and nutty fragrance. strain the hot cream mixture into the saucepan and whist until sauce thickens. reduce the flame to low and add the cheese. stir gently to incorporate the cheese into the sauce taste and season with salt and pepper and stir in the pesto and it's ready to make ravioli
 
 

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