Baked Ri­cotta & Swiss Chard Ravi­oli with Lemon Cream Sauce

Delight Gluten Free - - Enlighten -

YIELD: 6 SERV­INGS PREP TIME: 20 MIN­UTES TO­TAL TIME: 45 MIN­UTES GLUTEN-FREE, NUT-FREE

2 (10.6 ounce) pack­ages SCHAR Ri­cotta & Swiss Chard Ravi­oli 3 ta­ble­spoons olive oil, di­vided 1 sweet yel­low onion, skin re­moved and very finely diced 3 cloves gar­lic, finely minced ¼ cup white wine 2 cups heavy cream Zest of 1 lemon ¼ cup lemon juice 1 cup grated Parme­san cheese ½ tea­spoon salt ½ cup chopped pars­ley, di­vided ½ cup crum­bled goat cheese ½ cup shred­ded moz­zarella cheese JAN­UARY - FE­BRU­ARY 2016 1. Cook the SCHAR Ri­cotta & Swiss Chard Ravi­oli ac­cord­ing to pack­age in­struc­tions. Drain, place in a large mix­ing bowl and toss with 1 ta­ble­spoon olive oil. Set aside.

2. Pre­heat oven to 350 de­grees F. Spray a 1-quart casse­role bak­ing dish with non­stick spray and set aside.

3. In a medium-sized high-sized skil­let, heat re­main­ing olive oil over medium-high heat. Add in the diced onion and cook, stir­ring fre­quently, un­til the onions are soft and translu­cent, about 5 min­utes. Add in the minced gar­lic and cook 1 minute un­til fra­grant.

4. Add in the white wine to deglaze the pan. Cook, stir­ring fre­quently, un­til most of the liq­uid has evap­o­rated.

5. Add in the heavy cream, lemon zest and lemon juice and cook, stir­ring fre­quently, un­til the mix­ture comes to a slow sim­mer and be­gins to thicken. Re­duce the heat to medium-low and stir in the grated Parme­san cheese and salt. Stir un­til the cheese is fully melted. Re­move sauce from heat and stir in ¼ cup chopped pars­ley.

6. Pour the sauce over the top of the pre­pared ravi­oli and gen­tly stir to com­bine.

7. Pour the mix­ture into the pre­pared bak­ing dish and sprin­kle crum­bled goat cheese, moz­zarella and re­main­ing pars­ley over the top. Bake for 20 to 25 min­utes un­til lightly golden and bub­bly. Serve im­me­di­ately.

NU­TRI­TION PER SERV­ING: CALO­RIES: 523, FAT: 45G, SAT­U­RATED FAT: 25G, SODIUM: 913MG, CAR­BO­HY­DRATES: 19G, FIBER: 2G, SUG­ARS: 7G, PRO­TEIN: 11G

4. Add in the kale and cook for 2 min­utes. Add in the minced gar­lic, peas and salt and cook 1 ad­di­tional minute un­til fra­grant. Re­move from heat and set aside.

5. In a small bowl, whisk to­gether corn­starch and 1 cup milk un­til a smooth mix­ture forms. Place this mix­ture and re­main­ing milk in a medium-sized sauce­pot. Heat over medium heat, whisk­ing con­stantly, un­til a thick­ened sauce forms, about 6 min­utes.

6. Whisk in 2 cups grated Parme­san cheese and 1 cup grated Gruyere cheese. Whisk con­stantly un­til the sauce is smooth. Mix in the nut­meg and gar­lic pow­der and then sea­son to taste with salt.

7. To as­sem­ble the lasagna, spread a very thin layer of the sauce onto the bot­tom of the pre­pared pan. Then place one layer of noo­dles on top. Top with ½ of the kale and mush­room mix­ture and 2/3 cup of the sauce mix­ture.

8. Re­peat lay­er­ing with re­main­ing noo­dles, kale and mush­rooms and sauce. Sprin­kle re­main­ing grated Gruyere and Parme­san cheese on top of the lasagna. Bake for 20 to 25 min­utes un­til the cheese is golden brown and the sauce is bub­bly.

NU­TRI­TION PER SERV­ING: CALO­RIES: 593, FAT: 27G, SAT­U­RATED FAT: 13G, SODIUM: 1262MG, CAR­BO­HY­DRATES: 59G, FIBER: 4G, SUG­ARS: 9G, PRO­TEIN: 30G

JAN­UARY - FE­BRU­ARY 2016

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.