I was craving a manicotti dish I had once with a bechamel baked on top of the tomato sauce but I don't have time to make a dish that involved during the week. I came up with this idea as a quick fix for a delicious weeknight meal. This recipe calls for fresh ravioli because I didn't want to have to boil ravioli separately. The water is an essential step as the ravioli will expand and absorb liquid as they cook and you don't want the dish to become dry. I served this with a salad and homemade garlic knots. It was a big, very filling hit.
Ingredients:
1 25 oz jar of your favorite marinara or tomato sauce
1 20 oz package of fresh, not frozen, cheese ravioli
4 oz of sliced prosciutto, diced
8 oz grated mozzerella
1 tbsp of butter
1/3 cup water
For the bechamel sauce topper:
3 tbsp salted butter
2 tbsp flour
2 cups of milk
1/2 tsp of salt
Pepper to taste
1 cup of grated parmesan cheese
Preheat the oven to 400. To make the bechamel sauce topper, melt the 3 tbsp of butter and stir in the flour to create a roux. Cook for 2 minutes and then whisk in the milk. Add in the salt and pepper. Continue to whisk occasionally until the mixture has thickened to coat the back of a spoon. Remove from heat and stir in the parmesan cheese. Set aside until the end of assembly.
In a 9X9 baking dish, pour 1/3 of the jarred sauce into the bottom and spread out to coat. Dab half of the 1 tbsp of butter around on top of the sauce. Layer half of the ravioli, overlapping if necessary, to cover the bottom. Pour 1/3 more of the sauce over the ravioli, spreading to cover. Sprinkle 1/2 of the diced prosciutto on top of the sauce and top with 1/2 of the mozzarella cheese.
Layer on the remaining ravioli. Pour the remaining sauce over the top of the ravioli and then add the water to the sauce jar, put the back on top on, and shake. Pour the water and sauce remnants over the top and dot with remaining butter. Spread the bechamel sauce over and sprinkle with the remaining cheese. Spread out the last of the remaining prosciutto over the top and bake for 20 minutes. Turn the heat up to 425 and bake for 10 more minutes to brown the top. Let sit for at least 5 minutes before serving.
Ingredients:
1 25 oz jar of your favorite marinara or tomato sauce
1 20 oz package of fresh, not frozen, cheese ravioli
4 oz of sliced prosciutto, diced
8 oz grated mozzerella
1 tbsp of butter
1/3 cup water
For the bechamel sauce topper:
3 tbsp salted butter
2 tbsp flour
2 cups of milk
1/2 tsp of salt
Pepper to taste
1 cup of grated parmesan cheese
Preheat the oven to 400. To make the bechamel sauce topper, melt the 3 tbsp of butter and stir in the flour to create a roux. Cook for 2 minutes and then whisk in the milk. Add in the salt and pepper. Continue to whisk occasionally until the mixture has thickened to coat the back of a spoon. Remove from heat and stir in the parmesan cheese. Set aside until the end of assembly.
In a 9X9 baking dish, pour 1/3 of the jarred sauce into the bottom and spread out to coat. Dab half of the 1 tbsp of butter around on top of the sauce. Layer half of the ravioli, overlapping if necessary, to cover the bottom. Pour 1/3 more of the sauce over the ravioli, spreading to cover. Sprinkle 1/2 of the diced prosciutto on top of the sauce and top with 1/2 of the mozzarella cheese.
Layer on the remaining ravioli. Pour the remaining sauce over the top of the ravioli and then add the water to the sauce jar, put the back on top on, and shake. Pour the water and sauce remnants over the top and dot with remaining butter. Spread the bechamel sauce over and sprinkle with the remaining cheese. Spread out the last of the remaining prosciutto over the top and bake for 20 minutes. Turn the heat up to 425 and bake for 10 more minutes to brown the top. Let sit for at least 5 minutes before serving.
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