It’s as comforting as a big old bear hug. Our recipe calls for mozzarella and Swiss, but feel free to use any combination of cheeses you prefer; just remember, one cheese is for ooey gooiness and one is for flavour. We made these in little individual dishes, but one big family-style pan is great for sharing, too! Serves 8
INGREDIENTS
1 600-g pkg fresh meat-, veggie- or cheese-filled ravioli (approx. 5 cups or 80 pieces)
1 tbsp olive oil + extra for cooked pasta
1 1/2 cups grated mozzarella cheese, divided
1 1/2 cups grated Swiss cheese, divided
2 tbsp butter + extra for buttering baking dishes
2 shallots, finely chopped
1/4 tsp sea salt
1/4 tsp pepper
3 tbsp flour
1/4 cup medium-dry sherry
1 1/2 cups 18% cream
1 1/2 cups whole milk
1 cup coarsely chopped or torn fresh basil leaves, divided + more for garnish
METHOD
In large pot of boiling salted water, add ravioli; stir to prevent sticking on the bottom, then cook until they float to the surface, about 5 to 8 minutes, or simply follow package directions.
Drain through a colander and rinse with cold running water to remove sticky starches, transfer to large bowl, then gently toss with drop or 2 of olive oil to prevent sticking; set aside.
In another bowl, toss together mozzarella and Swiss cheeses; set aside.
Generously butter baking dishes, then arrange dishes on baking sheet; set aside.
In medium saucepan over medium-low heat, add 2 tbsp of the butter, 1 tbsp of the oil, shallots, salt and pepper; stir and cook until shallots are softened and beginning to colour, about 8 to 10 minutes.
Add flour, reduce heat to low, and cook, stirring constantly, until flour takes on slightly nutty colour and aroma, about 3 to 5 minutes.
Stir in sherry and let alcohol burn off, about 30 seconds.
Add cream and milk and stir briskly until smooth. Add about two-thirds of the cheese blend, stirring to melt and combine; remove from heat and stir in about two-thirds of the basil. Transfer cheese sauce to bowl of ravioli; gently toss to evenly coat—try not to break the raviolis.
Preheat oven to 425°F.
To remaining grated cheese, stir in remaining basil, and pinch of pepper (if using).
Divide the sauced ravioli between the buttered dishes and top each with a generous pinch of the reserved grated cheese and basil.
Just before serving, bake until cheese is golden, melted and bubbly, about 20 minutes.
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From Hudson, Quebec, now living in Port Hope, Ontario, Signe is a restaurant chef-turned-writer who tells award-winning stories and creates delicious recipes for LCBO’s Food & Drink, Manna Pro Hearty Homestead, The Harvest Commission, and Today’s Parent; she published her first book – Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden with 100 Recipes – in 2015.
