Taste of Home Photo
NOTES
• I made this ahead of time and stored in fridge until ready to cook. However, I think this caused the ravioli to stick together so I would recommend making before actually wanting to serve it. Allow about 20-30 minutes to prep then 35 minutes to cook.
INGREDIENTS
• 1 pkg (about 25 oz) frozen or refrigerated cheese ravioli
• 1/4 c. butter, cubed
• 1/4 c. all-purpose flour
• 1/4 tsp salt
• 2 c. milk
• 1/4 c. white cooking wine
• 8-10 leaves chopped (or cut thinly with a kitchen scissors) basil
• 2 c. shredded part-skim mozzarella cheese, divided
• 1/2 c. Parmesan cheese, divided
• 2 c. marinara or spaghetti sauce
DIRECTIONS
1. In a large saucepan, melt butter and stir in flour and salt until smooth. Gradually add milk and white wine. Bring to a boil and cook and stir for 1 minute or until thickened. Remove from heat and stir in basil, 1/2 c. mozzarella and 1/4 c. Parmesan. Set aside.
2. In a large pot, cook ravioli until al dente (a minute shy of package directions; important thing is to NOT overcook).
3. Drain ravioli and toss with white sauce mixture. Transfer to a greased casserole dish (13x9). Top with half of remaining mozzarella and marinara sauce then sprinkle with remaining mozzarella and Parmesan. 4. Cover and bake at 375 for 30 minutes. Uncover, bake 5-10 minutes longer or until bubbly. Let stand 5 minutes before serving.
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