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Saturday, April 3, 2010

Ravioli Casserole

submitted by: Jamie

2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1/4 cup dry white wine
1/2 teaspoon salt
1/4 teaspoon (grated) nutmeg
1 1/2 pounds fresh or frozen ravioli
1 tablespoon olive or vegtable oil
2 eggs
1 1/4 cup (grated) Parmesan Cheese, divided
4 cups marinara or meat sauce
1/2 cup (chopped) fresh basil
12 ounces mozzarella, shredded

Melt butter in sauce pan. Stir in flour and cook over medium heat 2 minutes, stirring constantly. Whisk in milk, wine, salt, and nutmeg. Cook, stirring constantly, 5 to 10 minutes, until thick and creamy. Remove from heat and cool 10 minutes.

Meanwhile, bring a large pot of salted water to boil and cook ravioli according to package directions. Drain and toss with olive oil.

Whisk eggs, one at a time, into sauce, then stir in 1/2 cup Parmesan. Spread 1/2 cup marinara sauce in 4-quart casserole. Top with half the ravioli. Sprinkle with half the mozzarella cheese and 1/4 cup Parmesan. Spread 1 1/2 cups marinara sauce over cheese, drizzle with half the white sauce. Repeat layers with remaining ingredients, sprinkling top with remaining 1/4 cup Parmesan.

Thaw in the fridge. Bake covered at 350 for 1 hour.

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