Pesto Ravioli With Alfredo Sauce

It was another, make-it-up-as-you-go dinner.  I pulled the rest of that pesto out of the freezer along with a bag of frozen ravioli.  Sounds good already, doesn't it?  Instead of the usual marinara, I decided to bust out some alfredo.  The Dad LOVES alfredo sauce, but I can't even remember the last time I made it.  I cringe at the amount of fat that's involved.  Typically, it's cream, butter and cheese.  Mmmmm.  But I decided to slim it down a tad.  I melted about 1/3 C of butter in a saucepan, added some fresh minced garlic, and then instead of just using cream and cheese, I first added about 1/4 of flour.  I cooked that for a couple minutes, then added about 1C of heavy cream and about 1 1/2 C of skim milk.  Once that had thickened, I dumped in the parmesan.  Let's say it was 1C.  Just to make myself feel better.  I seasoned it with salt and pepper and poured it over my assembled dish.  Fresh tomato would have been a super fantastic addition to the layers as well.  But I didn't have any. 

Here's the step by step in photos:

Put an even layer of frozen ravioli in the bottom of a baking dish.  Dollop pesto on top.

Repeat with another layer.

Finish with a third layer of ravioli.  Pour alfredo sauce over entire dish.

Sprinkle with additonal parmesan.

Cover with foil and bake at 350 for 30 to 40 minutes.  Uncover and broil for 5 minutes or until top is bubbly and brown.

Here it is on my plate with fresh basil:

We had it with a green salad and Trader Joe's Naan Bread:

The best part - it pleased all four mouths at the table.  Ahhhhh, success.