Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) butter or margarine 1/4 cup(s) all-purpose flour 2 cup(s) milk 1/4 cup(s) dry white wine 1/2 teaspoon(s) salt 1/4 teaspoon(s) (grated) nutmeg 1 1/2 pound(s) (and up to 1 additional pound, per recipe) fresh or frozen ravioli 1 tablespoon(s) olive or vegtable oil 2 eggs 1 1/4 cup(s) (grated) Parmesan Cheese , divided 4 cup(s) marinara or meat sauce 1/2 cup(s) (chopped) fresh basil 12 ounce(s) mozzarella , shredded

Instructions Jump to Ingredients ↑

  1. Melt butter in saucepot. Stir in flour and cook over medium heat 2 minutes, stirring constantly. Whisk in milk, wine, salt, and nutmeg. Cook, stirring constantly, 5 to 10 minutes, until thick and creamy. Remove from heat and cool 10 minutes. Meanwhile, bring a large pot of salted water to boil and cook ravioli according to package directions. Drain and toss with olive oil. Heat oven to 375 degrees F. Whisk eggs, one at a time, into sauce, then stir in 1/2 cup Parmesan. Spread 1/2 cup marinara sauce in 4-quart casserole. Top with half the ravioli. Sprinkle with half the mozzarella cheese and 1/4 cup Parmesan. Spread 1 1/2 cups marinara sauce over cheese, drizzle with half the white sauce. Repeat layers with remaining ingredients, sprinkling top with remaining 1/4 cup Parmesan. Bake 40 to 50 minutes, until hot and bubbly. Let stand 20 minutes before serving. To reheat: If room temperature, bake, covered, 40 minutes at 350 degrees F; if cold, 1 hour.


Send feedback