This was our side last nite with that amazing stuffed pork tenderloin...
Outta this world is all I can say!!
I wanted something creamy to go with the pork, and mac and cheese came to mind... however, we can do better than that, no?? This can be served as a side dish, like I served it, or served as a main meal. You get alot of creamy goodness and with a veggie, your good to go!!
Creamy Ravioli Bake
2 pkg ravioli (I used dehydrated porcini stuffed), but feel to use whatever you have on hand, frozen etc.
2 tbls finely chopped fresh parsley
1 green onion finely diced
3 slices bacon cooked crisp and crumbled
2 cups crimini mushrooms *optional*
1/4 parmesan romano cheese
1 Tbls olive oil & 1 Tbls butter (to saute mushrooms)
1 stick butter
5 Tbls flour
1/3 cup parmesan romano cheese
2-3/4 c Half & Half (I used fat free)
pinch of salt & black pepper
Bring a pot of water to boil. As your water is starting to boil, in a saute pan, add 1 tbls olive oil & 1 tbls butter. Add your crimini mushrooms and saute till golden, reduced and browned. Set aside.
Meanwhile, your water should be ready, add your ravioli and cook till ala dente. Remove and drain. Cool with cold water, drain well and set aside.
While the raviolis are boiling, start your bechamel sauce (creamy white sauce).
Add your butter to a saucepan and melt. Sprinkle your flour over the melted butter.
Using your whisk, whisk the mixture for about 1 minute so the flour can actually cook *very important*. Next, pour in your half & half, whisking constantly till mixture starts to thicken, about 2-3 minutes (trust me it feels longer, BUT SOOOOOOOOO WORTH IT). Call me old fashioned, but not NOTHING beats the old fashioned bechamel sauce!!! Nothing!!!
Turn off heat, add your grated cheese & salt & pepper. Set aside.
Ravioli should be cooked by now. Drain and using a 13 x 9 greased pan; add about 1/4 of the bechamel sauce to the bottom of the pan.
*notice how thick the sauce is.... YES*
Pour half of the ravioli over the sauce in your pan. Add your sauteed mushrooms, 3/4 of your cooked crumbled bacon and 3/4 of your green onions.
Pour the remainder of your bechamel sauce over the cooked ravioli and toppings.
Sprinkle with the remainder of your crumbled bacon and green onion and finally top with the 1/4 cup of parmesan romano cheese.
Bake at 350F for 35-45 minutes or till lightly golden! Let rest for a few minutes, and serve.
This dish is just creamy goodness...
You feel, warm cozy and toe curling good when you take a big bite!! Mind you, you can sub whatever veggies or flavor ravioli's you and your family/friend's like. We love mushrooms, so I used the porcini mushrooms, and carried the theme thru with the crimini mushrooms.
If mushrooms are not your favorite, no issues... sub whatever flavor veggie you like, or you can omit totally... either way; this recipe is just creamy goodness!!!!
*This is what it looked like as a side dish for last nite's Valentine's Dinner*
Dishin with Didi