Practical Alchemy: 3 Cheese Baked Ravioli
Nothing says comfort food like macaroni and cheese, and boy do I like to say comfort food. The other day I tried mixing up this great classic by using fresh feta-spinach ravioli I bought at the market rather than macaroni and the results were decadent. This makes for a quick recipe as if store bought ravioli from the market are used only the white sauce must be made.
Click through for my white sauce recipe, and instructions on how to layer up your own casserole of fabulousness.
Start by preheating the oven to 400f so it will be ready once the white sauce is done. Next melt 1/4 cup of butter in a saucepan over medium heat and stir until the foam subsides. The foam is caused by water in the butter boiling and when that process subsides the butter is ready. To this melted butter add 1/4 cup flour and whisk constantly to both smooth out the mixture and prevent the butter or flour from burning.
Slowly add a mixture of 2 cups milk and 1 cup cream, continuing to whisk to prevent burning. The mixture will have a thick texture at first, but with constant whisking will become smooth over time. Once the mixture has become smooth add 1/2 teaspoon of salt and reduce the temperature to medium low.
Finally add in a mixture of 1 cup Gruyere, 1 cup sharp cheddar cheese, and 1 cup of Parmesan cheese slowly, sprinkling it in bit by bit and waiting for the cheese to dissolve prior to adding more. Once the cheese has melted completely and the sauce is a smooth, thick pale yellow the sauce is complete.
Add a little sauce to the bottom of a Pyrex baking dish and then make a flat layer of ravioli on top of it. Pour more of the sauce over this, and then repeat, layering sauce and ravioli until the dish is almost full. Pour the last bits of sauce over these ravioli and liberally sprinkle grated Parmesan cheese and your favorite diced fresh herbs over the top then pop it in the oven.
20-25 minutes later when the cheese on top has become browned and crispy a delicious meal is ready. Serve with bread and a fine red wine.
--Sparky
