Recipes

Mac and Cheese Ravioli Recipe

Mac and Cheese Ravioli Recipe

Mac and Cheese Ravioli Recipe

There’s a moment in life for mac and cheese, and then there’s a moment in life for Mac and Cheese Ravioli. This is like the grown-up version of the comfort food favorite we all know and love and oh my gosh it’s so good that I’m seriously wondering why I never made it before.

This, my friends, is one of those recipes that’s great to serve at a dinner party. It’s also the perfect recipe to whip up for a date night at home, but at the same same it’s easy and crowd favorite enough to work great for a weeknight dinner.

Mac and Cheese Ravioli Recipe

For me, the secret is in the sauce. It’s so good that you can pretty much use it on everything. Just think abut it, it’s creamy, velvety, and as flavorful as it can possibly get.

Mac and Cheese Ravioli Recipe

But the best part? To make the sauce you only need things that are probably already in your pantry? Say what? I mean restaurant quality meal with things that are in your pantry is pretty much my definition of heaven.

Mac and Cheese Ravioli Recipe

But back to these Mac and Cheese Ravioli. I purchased the pasta in my local supermarket, and I went with the cheese variety (they have a lot to pick from) because in my opinion when you are making mac and cheese ravioli you need as much cheese as you possibly can.

Mac and Cheese Ravioli Recipe

I like to cook it on the stovetop since it’s the easiest and most foolproof way and since the result is so good and drool-worthy why change it right? But it’s also delicious when baked with a generous sprinkle of parmesan on top. What I’m trying to say is that the sky is the limit so feel free to load up this recipe as much as you would like, bacon anyone?

Mac and Cheese Ravioli Recipe

Mac and Cheese Ravioli Recipe

Ingredients

  • 7 oz. frozen cheese ravioli
  • ¼ Cup milk
  • 2 Tbsps butter
  • ½ Cup heavy cream
  • 1 ½ Cup shredded parmesan cheese
  • 2 Tbsps chopped parsley leaves
  • 2 Bay leaves
  • Salt and pepper to taste

Directions

  1. In a pot, boil salted water, place the ravioli and bay leaves.
  2. Cook for 6 minutes or until al dente, drain the ravioli and discard the water.
  3. Reduce the heat to low and add the milk, heavy cream, 1 cup parmesan, salt, butter and pepper. Simmer and stir until the cheese melts.
  4. Transfer to bowls, top with the remaining parmesan and parsley.
  5. Serve and enjoy.

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