Wisconsin Provolone Ravioli Gratin
Courtesy of Wisconsin Milk Marketing Board 4 Servings • 15 Min. Prep Time • 15 Min. Cook Time| Ingredients |
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| 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 |
Directions:
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.
