Wisconsin Provolone Ravioli Gratin
Courtesy of Wisconsin Milk Marketing Board
Servings: 4
Prep Time: 15 Min.
Cook Time: 15 Min.
Prep Time: 15 Min.
Cook Time: 15 Min.
What you need:
* 1pkg. (8 oz.) refrigerated ravioli
* 2 zucchini, sliced 1/4" thick
* 1 can (15-1/2 oz.) cannellini or great northern beans, drained
* 1 c. (4 oz.) grated Wisconsin Pepato cheese
* 2 tsp. coarsely chopped garlic
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 6 slices (1 oz. each) Wisconsin Provolone cheese, halved
* 2 tomatoes, each cut into 5 slices
* 1/4 c. chopped parsley
* 2 zucchini, sliced 1/4" thick
* 1 can (15-1/2 oz.) cannellini or great northern beans, drained
* 1 c. (4 oz.) grated Wisconsin Pepato cheese
* 2 tsp. coarsely chopped garlic
* 1/4 tsp. salt
* 1/4 tsp. pepper
* 6 slices (1 oz. each) Wisconsin Provolone cheese, halved
* 2 tomatoes, each cut into 5 slices
* 1/4 c. chopped parsley
What to do:
1. Cook ravioli according to pkg. directions. Meanwhile, in a 3 quart casserole or gratin dish, place zucchini and beans. Top with drained ravioli, 1/2 c. Pepato cheese, garlic, salt and pepper. Alternately layer provolone and tomato slices. Sprinkle with remaining Pepato and parsley. Bake at 375°F for 15 to 20 min., or until cheese is melted.