Here's a delicious ravioli-cannellini
casserole your whole family will love.
Provolone
Ravioli Gratin
- 1 (8-ounce) package refrigerated
ravioli
2 zucchini, sliced 1/4 inch thick
1 (15 1/2-ounce) can cannellini or great northern beans, drained
and rinsed
1 cup (4 ounces) grated Wisconsin Pepato cheese
2 teaspoons coarsely chopped garlic
1/4 teaspoons salt
1/4 teaspoons pepper
6 (1-ounce) slices Wisconsin Provolone cheese, halved
2 tomatoes, each cut into 5 slices
1/4 cup chopped parsley
- Cook ravioli according
to package directions.
- Meanwhile, in a 3 quart
casserole or gratin dish, place zucchini and beans. Top with
drained ravioli, 1/2 cup pepato cheese, garlic, salt and pepper.
Alternately layer provolone and tomato slices. Sprinkle with
remaining Pepato and parsley.
- Bake at 375°F (190°C)
for 15 to 20 minutes, or until cheese is melted.
Makes 4 servings.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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