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Wednesday, March 27, 2013

Baked Ravioli In Pesto Cream Sauce


Remember that Pesto Ravioli With Alfredo Sauce I made last spring?  I couldn't stop thinking about it for over a week.  It was one of those cravings that wasn't goin' away.  So I put all the ingredients out on the counter on Wednesday and set to it.  If you remember that post, I had dolloped the pesto down over the noodles before pouring the cheese sauce over it.  It was delicious.  But I decided to change it up a bit.  I put the pesto IN the cream sauce.  Holy lord, people.  Why have I never done this before?!  Think of all the possibilities!  Pesto cream sauce?!  Yes, please.


I made the white sauce the exact same way as I had done in the other recipe, using the same measurements.  Butter, garlic, flour, milk, Parmesan cheese, salt, and pepper.  But before adding the milk and cheese, I whisked in two ice cube tray portions of pesto.


Once that was incorporated, I poured in the milk.


I let that come to a boil, whisking it the whole time, then simmered it until it thickened up.


Then the cheese went in.


Time for assembly.
Put a layer of frozen tortellini in the bottom of a baking dish.
I had some tomatoes, so I sliced those up and put them on top of the noodles.


Add another layer of ravioli, another layer of tomato, then finish with the last of the ravioli.



Now pour your sauce all over the top of everybody.



Put some more sliced tomato up on top and make it snow with some more cheese.




Cover and bake at 350 for 30 to 40 minutes.
Uncover and bake for another 10.
Let sit for about 10 minutes before serving.



Fresh basil on top would have been super, fantastic, but I didn't have any.
I did add a drizzle of balsamic.
We had our usual salad and bread to go with.
Here's heaven on my plate:













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8 comments:

  1. I need some of those tomatoes around here...can't seem to find any good ones lately :(

    P.S. I'll be over for dinner... (I wish!)

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  2. I love when you experiment in the kitchen. That looks awesome. I am going to have to put away more pesto this year to make sure I can make this pasta at a moment's notice. :)

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  3. That does look like Heaven on a plate. I love pesto anything. I am definitely saving this to try. Thanks, Mins- xo Diana

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  4. oh-geez- sorry- I just realized I called you Mins...what I call my own daughter, Mindy. No offense meant- xo Diana

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  5. This looks so good. Definitely a must try when I get fresh basil and tomatoes this spring!!

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  6. Holy Lord is right! Thanks to you this Italian can get her fix on too! This looks outstanding friend! I have never even thought of this combination! What a good one for the summer too with fresh garden tomatoes!

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  7. Pesto cream sauce looks delicious--I'm pinning away . . .

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