Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) butter

  2. 1/4 cup(s) flour

  3. 2 cup(s) milk

  4. 1/4 cup(s) dry white wine

  5. 1 1/2 pound(s) beef ravioli

  6. 1 tablespoon(s) olive oil

  7. 4 cup(s) marinara sauce

  8. 12 ounce(s) mozzerella cheese

  9. 1 1/4 cup(s) parmesean cheese

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. Whisk eggs, one at a time, into sauce, then stir in 1/2 cup Parmesan.

  2. Meanwhile, bring a large pot of salted water to boil and cook ravioli according to package directions. Drain and toss with olive oil.

  3. Heat oven to 375 degrees F. 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.


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