Cheesy Toasted Ravioli with Pesto
By America's Test KitchenPublished on September 12, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
1 tablespoon unsalted butter 2 (9-ounce) packages fresh cheese ravioli 1 cup low-sodium chicken broth ⅓ cup heavy cream ¼ cup basil pesto ½ cup crumbled goat cheese 3 plum tomatoes, sliced into ¼-inch roundsSalt and pepper
Instructions
- 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.
- 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.
Time
30 minutesYield
Serves 4Ingredients
1 tablespoon unsalted butter
2 (9-ounce) packages fresh cheese ravioli
1 cup low-sodium chicken broth
⅓ cup heavy cream
¼ cup basil pesto
½ cup crumbled goat cheese
3 plum tomatoes, sliced into ¼-inch rounds
Salt and pepper
Ingredients
1 tablespoon unsalted butter
2 (9-ounce) packages fresh cheese ravioli
1 cup low-sodium chicken broth
⅓ cup heavy cream
¼ cup basil pesto
½ cup crumbled goat cheese
3 plum tomatoes, sliced into ¼-inch rounds
Salt and pepper
Ingredients
1 tablespoon unsalted butter
2 (9-ounce) packages fresh cheese ravioli
1 cup low-sodium chicken broth
⅓ cup heavy cream
¼ cup basil pesto
½ cup crumbled goat cheese
3 plum tomatoes, sliced into ¼-inch rounds
Salt and pepper
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. Homemade or store-bought refrigerated basil pesto worked best.
Instructions
- 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.
- 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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