| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 3 |
c |
Milk |
| 2 |
tb |
Butter or margarine; divided |
| 1/4 |
lb |
Sliced baked ham; cut in thin strips |
| 1/4 |
c |
All-purpose flour |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Freshly ground pepper |
| 1 |
pn |
Nutmeg |
| 1 |
c |
Shredded fontina cheese |
| 1 |
c |
Frozen peas |
| 1/4 |
c |
Chopped fresh parsley |
| 1 |
lb |
Cheese-filled ravioli; cooked |
| 2 |
tb |
Freshly grated Parmesan cheese |
INSTRUCTIONS
1. Heat oven to 350°F. Bring milk to boil in medium saucepan over high
heat. Melt 1 tablespoon butter in large saucepan over medium heat. Add ham
and cook until it begins to brown, 3 to 5 minutes. Remove ham; set aside.
2. Add 1 tablespoon butter to pan. Stir in flour; cook 1 minute. Gradually
whisk in milk and bring to boil, whisking. Add salt, pepper and nutmeg;
reduce heat and simmer, stirring, 5 minutes. Remove from heat; stir in
fontina, peas, parsley and ham .
3. Stir ravioli into sauce. Pour into shallow 3-quart baking dish. Sprinkle
with Parmesan. Bake uncovered 25 minutes or until bubbly.
NOTES : You can substitute fresh tortellini for the ravioli in this homey
dish. Prep time: 20 minutes ; Baking time: 25 minutes ; Degree of
difficulty: Easy PER SERVING ; Calories 505 ; Total Fat 26 g ; Saturated
Fat 15 g ; Cholesterol 128 mg ; Sodium 1,099 mg ; Carbohydrates 40 g ;
Protein 27 g
Recipe by: Ladies Home Journal: http://www.lhj.com Recipe by A Standing
Invitation Cookbook
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
19, 1998
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