Cheesy Toasted Ravioli With Pesto
- 1 tablespoon unsalted butter
- 2 (9 ounce) packages fresh ravioli (type of your choice)
- 1 cup low sodium chicken broth or 1 cup vegetable broth
- 1/3 cup heavy cream
- 1/4 cup fresh basil pesto
- 1/2 cup crumbled goat cheese
- 3 plum tomatoes, sliced in 1/4 inch rounds
- salt
- pepper
- Adjust oven rack to upper middle position and heat broiler.
- Melt butter in a large nonstick skillet over med-high heat. Add ravioli and cook, stirring occasionally, until golden brown, 3-5 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 in pesto and 1/4 cup cheese into pan with ravioli. Transfer to broiler safe 1 1/2 quart casserole dish. Arrange tomatoes over ravioli and season with salt and pepper to taste. Sprinkle with remaining cheese and broil until surface is spotty brown, about 3 minutes. Serve.
unsalted butter, fresh ravioli, chicken broth, heavy cream, fresh basil pesto, goat cheese, tomatoes, salt, pepper
Taken from www.food.com/recipe/cheesy-toasted-ravioli-with-pesto-446122 (may not work)