Baked Ravioli with Cheese
INGREDIENTS:
3 c Milk
2 tb Butter or margarine; divided
1/4 lb Sliced baked ham; cut in
-thin strips
1/4 c All-purpose flour
1/2 ts Salt
1/8 ts Freshly ground pepper
1 pn Nutmeg
1 c Shredded fontina cheese
1 c Frozen peas
1/4 c Chopped fresh parsley
1 lb Cheese-filled ravioli;
-cooked
2 tb Freshly grated Parmesan
-cheese
3 c Milk
2 tb Butter or margarine; divided
1/4 lb Sliced baked ham; cut in
-thin strips
1/4 c All-purpose flour
1/2 ts Salt
1/8 ts Freshly ground pepper
1 pn Nutmeg
1 c Shredded fontina cheese
1 c Frozen peas
1/4 c Chopped fresh parsley
1 lb Cheese-filled ravioli;
-cooked
2 tb Freshly grated Parmesan
-cheese
1. Heat oven to 350?F. 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
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