Three cheese ravioli is coated with heavenly cheese sauce, mixed with bits of crispy bacon, and baked to perfection.
Course dinner, Main Course
Cuisine American, Italian
Keyword mac and cheese, pasta, ravioli
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Servings 4-6 servings
Author Lyuba Brooke
About 48 oz. of College Inn® Chicken Brothsave some for the sauce
30oz.three cheese ravioli
¾cupor 6 oz. College Inn® Chicken Broth saved from cooking ravioli
1 ½cupswhole milk
8oz.sharp white cheddar cheeseblock
6oz.pepper jack cheeseblock
2oz.pepper jack cheese for topping
2Tbsp.flour +1 Tbsp. bacon grease from cooking bacon
Preheat oven to 350 and lightly grease a 2-quart casserole dish.
Bring chicken broth to boil in a large pot and season with some salt. Add ravioli and cook until just done. Drain off broth but make sure to save some for the cheese sauce. Set ravioli aside.
Grate both cheeses and set aside. (If you'd prefer to save the broth you used to cook ravioli, you can save it in a glass jar with a lid, refrigerate it, and use it in sauces and gravies.)
Dice bacon into small pieces and cook in a medium pan, over medium heat, until fully cooked. You can use some of the bacon fat to make a roux for the cheese sauce. Discard remaining grease. Set aside cooked bacon pieces.
In a sauce pot, over medium heat, combine saved chicken broth and milk. Mix and bring to simmer.
Make a roux by mixing flour and bacon grease until it forms a paste. Mix the roux into the milk mixture.
Add both grated cheeses to the sauce pot while slowly stirring. Season with a little bit of salt but don’t overdo it because bacon will also add some saltiness to the dish. Keep slowly stirring until the mixture is smooth and thickened.
Mix ravioli, bacon, and cheese sauce until everything is evenly coated with sauce.
Transfer the mixture into the prepared baking dish. Sprinkle some more cheese on top and bake for about 10 minutes.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.