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Ravioli with a twist


By Felice in the Kitchen (Visit website)



How about a ravioli and pesto gratin? This recipe calls for fresh or frozen ravioli - or you can make them yourself.
I found this recipe on Real Simple - check out their site!


Ingredients16 to 18 ounces fresh or frozen cheese ravioli1 cup heavy cream1/4 cup pesto1/4 cup grated Parmesan cheese
DirectionsHeat oven to 400° F. Cook the ravioli according to the package directions.Meanwhile, in a large bowl, whisk together cream and pesto. Mix in the ravioli.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.

The gratin can be refrigerated (unbaked) for up to 2 days. Add 5 minutes to the baking time


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