Provolone Ravioli Gratin
A hearty, delicious ravioli-cannellini casserole your whole family will love.
1 (8-ounce) package refrigerated ravioli
2 zucchini, sliced 1/4 inch thick
1 (15.5-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 ground black pepper. Alternately layer provolone and tomato slices. Sprinkle with remaining Pepato and parsley.
- Bake in a preheated oven 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.