36ouncesravioli of choice (cheese, spinach etc.)*if frozen, no need to thaw before assembling
1-1/2cupheavy cream
salt and pepper to taste
1cupgrated parmesan cheese
2-1/2cupgrated mozzarella cheese
Instructions
Preheat oven to 350 degrees. Grease 9 x 13 baking dish.
Place the pesto, heavy cream and salt and pepper into a medium saucepan and heat until bubbly.
Separate half of the ravioli and lay in single layer in bottom of prepared baking dish. Pour half of the hot pesto sauce over the ravioli and toss slightly to coat.
Sprinkle half of the parmesan cheese and mozzarella cheese over the coated ravioli.
Layer the remaining ravioli over the first layer and repeat process by pouring remaining hot pesto sauce over the ravioli, sprinkle with remaining parmesan and mozzarella cheese.
Cover with foil and bake for 30 minutes. After 20 minutes, remove foil to allow the cheese to brown during the remaining 10 minutes. Should be bubbly and slightly browned on top when done.
Notes
**You can add as many layers as you want. It depends on the quantity of ravioli you have. If you have more than 2 layers, you may need to increase cooking time**
Keyword Baked Creamy Pesto Ravioli, Pesto, Quick and Easy Recipe