Скачать или смотреть Baked Ravioli in Béchamel Sauce

These delicious Baked Ravioli with Béchamel Sauce are super easy and quick to make, and are a great weekly meal for the whole family.

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Ingredients for 4 servings:
1 package of 24 to 28 oz fresh or frozen, cheese ravioli (about 25-30)
2 cups shredded whole milk mozzarella cheese (about 8 oz)
1/4 cup (2 tbsp) grated Parmesan cheese
or..
Ingredients for 4 portions:
700g fresh ravioli or (5 per person if they are large)
200g grated whole milk mozzarella, (divided in two)
100g grated parmesan, (divided in two)
salt and pepper to taste

Ingredients for the béchamel sauce:
¼ cup unsalted butter
¼ cup flour
2 ½ cups milk warmed
1 pinch nutmeg
1 dried bay leaf
Salt and pepper to taste
or...
Ingredients for half a liter of milk
40g flour
40 g butter
1/2 liter whole milk
1/2 dried bay leaf
Salt, pepper, nutmeg

Instructions:
Preheat the oven to 375°F (180°C.)
Bring a pot of water to the boil, when it boils, add salt and then add the ravioli. Cook the ravioli 2-3 minutes less than the time indicated on the package, so that they do not overcook during cooking in the oven!. Once ready, drain and cool in cold water.
In a medium saucepan, melt the butter. Add the flour
and cook for about 2 minutes. then, slowly add the milk and season with salt, pepper, and a bay leaf while stirring. Cook the béchamel sauce over medium heat until it begins to
simmer slightly and thicken.
Then remove from the heat and set aside for later.
Cover the bottom of a baking dish with half of the béchamel sauce.
and arrange the ravioli in a single layer, overlapping them
if necessary.
Then pour the remaining béchamel sauce over the ravioli,
and cover with the remaining mozzarella and parmesan.
Bake in a preheated oven at 375°F (180°C.) without foil for
20-25 minutes or until the mozzarella has melted and is lightly browned.
Or:
Cover with foil and bake in a preheated oven at 375°F (180°C.) for 15 minutes. Then, uncover and grill for another 5-10 minutes until the cheese has melted and is golden brown.
(Be careful not to burn the surface of the cheese.)
To prepare in advance:
Follow the first steps, then cover and refrigerate overnight, or up to 10-12 hours. Once ready to cook, remove from the refrigerator and let sit at room temperature for 30-40 minutes while the oven preheats. Cook as directed.
Thanks!
Chef Nico