17 April 2012

Three Cheese Proscuitto Alfredo Baked Ravoli

One of my favorite food blog is Culinary Concoctions by Peabody and that's where I found this excellent recipe. I made a half version, but it was outstanding. MotH loved it.*

Three Cheese Prosciutto Alfredo Baked Ravioli

1 Jar (26oz) San Marzano marinara sauce (you can use your favorite)
2 pounds store-bought fresh three cheese ravioli
1 batch Prosciutto Alfredo Sauce (see below)
1 1/2 cups shredded mozzarella
1/2 cup grated Parmesan cheese

Preheat oven to 425 degrees.
Cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot. Make the Alfredo sauce.
Spoon some marinara sauce on the bottom of a 9-by-13 inch baking dish. Layer one layer of cooked ravioli. Spoon over 1/3 of the Alfredo sauce. Then spoon over a thin layer of
the marinara sauce. Sprinkle with ½ cup mozzarella, and 1/8 cup Parmesan. Repeat until you get to the top of the baking dish. Cheese on top should be the last layer. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

Prosciutto Alfredo Sauce:

4 ounces Prosciutto, small dice
6 TBSP unsalted butter
2 tsp. chopped garlic
6 TBSP flour
1 cup heavy cream
3 cups milk
8 oz. Parmigiano-Reggiano cheese, grated

In a large saucepan over medium-high heat and add prosciutto pieces and cook for two minutes. Turn heat down to medium and add the butter and garlic and let sauté for one minute. Then add the flour and stirring the whole time sauté another minute. It will be clumpy at this point. Add the cup of heavy cream and the milk, whisking the whole time. Turn up to medium-high heat and bring to a boil. The minute you get to the boil. Turn down to low-medium and add the cheese, whisking the whole time. When cheese is completely melted and sauce is smooth (minus the prosciutto pieces) the sauce is ready.

*Man of the House

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