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CHOCOLATE CHEWIES COOKIES ****

Cheesy Toasted Ravioli with Pesto
4/2010

Serves 4
1 tablespoon unsalted butter
2 (9-ounce) packages fresh cheese ravioli
1 cup low-sodium chicken broth
1/3 cup heavy cream
1/4 cup basil pesto (see Test Kitchen Discoveries)
1/2 cup crumbled goat cheese
3 plum tomatoes , sliced into 1/4-inch rounds
Salt and pepper

1. Adjust oven rack to upper-middle position and heat broiler. Melt butter in large nonstick skillet over medium-high heat. Add ravioli and cook, stirring occasionally, until golden brown, 3 to 5 minutes. Stir in broth and cream and cook, covered, until ravioli are nearly tender, about 3 minutes. Remove lid and continue to cook until sauce is slightly thickened and ravioli are completely tender, about 3 minutes.

2. Off heat, stir pesto and ¼ cup cheese into pan with ravioli. Transfer to broiler-safe 1½-quart casserole dish. Arrange tomatoes over ravioli and season with salt and pepper. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Serve.

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