| Baked Ravioli
3 cups of milk
2 tablespoons of butter or margarine, divided
1/4 pound of sliced baked ham, cut in pieces
1/4 cup of all-purpose flour
1/2 teaspoon of salt
1/8 teaspoon of freshly ground pepper
1 pinch Nutmeg
1 cup of shredded Fontina cheese
1 cup of frozen peas
1/4 cup of chopped fresh parsley
1 pound of cheese-filled ravioli
2 tablespoons of freshly grated Parmesan |
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Heat oven to 350ºF. Bring milk to boil in medium saucepan over high heat. Melt 1 tablespoon butter in large saucepan over medium heat. Add ham and cook until it begins to brown, 3 to 5 minutes. Remove ham; set aside. Add 1 tablespoon butter to pan. Stir in flour; cook 1 minute. Gradually whisk in milk and bring to boil, whisking. Add salt, pepper and nutmeg; reduce heat and simmer, stirring, 5 minutes. Remove from heat; stir in Fontina, peas, parsley and ham . Stir ravioli into sauce. Pour into shallow 3-quart baking dish. Sprinkle with Parmesan. Bake uncovered 25 minutes or until bubbly. Serves 6 NOTES : You can substitute fresh tortellini for the ravioli in this homey dish. Prep time: 20 minutes ; Baking time: 25 minutes ; Degree of difficulty: Easy PER SERVING ; Calories 505 ; Total Fat 26 g ; Saturated Fat 15 g ; Cholesterol 128 mg ; Sodium 1,099 mg ; Carbohydrates 40 g ; Protein 27 g Recipe by: Ladies Home Journal: http://www.lhj.com Recipe by A Standing Invitation Cookbook Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb 19, 1998
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