Baked Cheese Ravioli
- 1 large bag (2 lbs) frozen ravioli
- 2 cups white sauce
- Tomato Concasse with Spinach
- 3 1/2 cups mozzarella cheese
- 1/4 cup shredded parmesan
(serves 4 to 6). Cook ravioli until almost done. Layer white sauce, concasse, ravioli, and 1/2 of the mozzarella. Repeat layers, finishing with mozzarella and all of the parmesan. Cover with foil, bake 40 minutes at 400. Remove foil and bake another 5, until cheese is bubbly. Serve. White Sauce 2 tablespoons butter 2 tablespoons flour 2 1/2 cups warm milk Melt butter over low heat in a heavy saucepan. Whisk in flour. When flour is all mixed in, slowly whisk in milk. Keep stirring until the sauce is very thick Remove from heat immediately. Tomato concasse with spinach: 1/4 cup diced onion 1-2 cloves garlic, minced 2 tablespoons olive oil 1 can diced tomatoes. 1 teaspoon dried basil Salt and pepper to taste 1 cup frozen chopped spinach Saute the onion and garlic in the oil over medium heat until the onion is translucent. Be careful not to let the garlic brown. Drain the tomatoes, and reserve the juice. Add tomatoes, basil, salt and pepper to pan. Let sit over medium-low heat for 15-20 minutes (cook the ravioli at the same time, they're timed to go together), until all the juice is gone. Toss in the spinach, stir briskly until the spinach is warm through. Add enough tomato juice until the concasse is slightly saucy. Goes well with a nice Cab and garlic bread.
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