baked ravioli

Categories
None
Yield
6 Servings
MeasureIngredient
3 cups Milk
2 tablespoons Butter or margarine; divided
¼ pounds Sliced baked ham; cut in thin strips
¼ cup All-purpose flour
½ teaspoon Salt
⅛ teaspoon Freshly ground pepper
1 pinch Nutmeg
1 cup Shredded fontina cheese
1 cup Frozen peas
¼ cup Chopped fresh parsley
1 pounds Cheese-filled ravioli; cooked
2 tablespoons Freshly grated Parmesan cheese

1. Heat oven to 350øF. Bring milk to boil in medium saucepan over high heat. Melt 1 tablespoon butter in large saucepan over medium heat. Add ham and cook until it begins to brown, 3 to 5 minutes. Remove ham; set aside.

2. Add 1 tablespoon butter to pan. Stir in flour; cook 1 minute. Gradually whisk in milk and bring to boil, whisking. Add salt, pepper and nutmeg; reduce heat and simmer, stirring, 5 minutes. Remove from heat; stir in fontina, peas, parsley and ham .

3. Stir ravioli into sauce. Pour into shallow 3-quart baking dish. Sprinkle with Parmesan. Bake uncovered 25 minutes or until bubbly.

NOTES : You can substitute fresh tortellini for the ravioli in this homey dish. Prep time: 20 minutes ; Baking time: 25 minutes ; Degree of difficulty: Easy PER SERVING ; Calories 505 ; Total Fat 26 g ; Saturated Fat 15 g ; Cholesterol 128 mg ; Sodium 1,099 mg ; Carbohydrates 40 g ; Protein 27 g

Recipe by: Ladies Home Journal: Recipe by A Standing Invitation Cookbook

Posted to recipelu-digest by "Valerie Whittle" <catspaw@...> on Feb 19, 1998

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