Yield: 6 Servings
|2 tablespoons||Butter or margarine; divided|
|¼ pounds||Sliced baked ham; cut in thin strips|
|¼ cup||All-purpose flour|
|⅛ teaspoon||Freshly ground pepper|
|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