Creamy Ravioli and Pesto Gratin
by shelbystone
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INSTRUCTIONS
1. Cook ravioli according to the package directions.
2. In a large bowl, whisk together heavy cream and pesto. Mix in the ravioli. Transfer to a shallow 2-quart baking dish and sprinkle with grated parmesan.
3. Bake at 375 degrees until golden and bubbling, 25 to 30 minutes.
NOTES
I usually only boil the ravioli for about half the directed time, since they will be baked after.
shelbystone
ees55
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (193g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 666 | ||
| Calories from Fat: 386 (58%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 42.9g | 57 % | |
| Saturated Fat 20.3g | 101 % | |
| Monounsaturated Fat 6.9g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 148.4mg | 46 % | |
| Sodium 930.8mg | 32 % | |
| Potassium 52.4mg | 1 % | |
| Total Carbohydrate 48.7g | 14 % | |
| Dietary Fiber 3.5g | 14 % | |
| Sugars, other 45.2g | ||
| Protein 20.8g | 30 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 666
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