Cheesy Toasted Ravioli with Pesto

Name: Cheesy Toasted Ravioli with Pesto
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 tablespoon, unsalted butter; 2 (9-ounce) packages, fresh cheese ravioli; 1 cup, low-sodium chicken broth; 1/3 cup, heavy cream; 1/4 cup, basil pesto; 1/2 cup, crumbled goat cheese; 3 , plum tomatoes, sliced into 1/4-inch rounds; , Salt and pepper

5 comments

Appears in Cook's Country April/May 2010

We thought making ravioli without boiling water was sacrilege-until we tried it.

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

The ravioli in our Cheesy Toasted Ravioli with Pesto were neither boiled nor baked but instead simmered in broth and cream. This kept them tender even after being toasted under the broiler. Although the shelf-stable pesto found in the super...

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