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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