Cheesy Toasted Ravioli with Pesto

From Cook's Country | April​/May 2010

Why this recipe works:

The ravioli in our Cheesy Toasted Ravioli with Pesto were neither boiled nor baked but instead simmered in broth and cream. This kept them tender even after being toasted under the broiler. Although the shelf-stable pesto found in the supermarket is convenient, it doesn’t taste very good.… read more

The ravioli in our Cheesy Toasted Ravioli with Pesto were neither boiled nor baked but instead simmered in broth and cream. This kept them tender even after being toasted under the broiler. Although the shelf-stable pesto found in the supermarket is convenient, it doesn’t taste very good. Homemade or store-bought refrigerated basil pesto worked best.

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Serves 4

Ingredients

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