Cheesy Baked Ravioli
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An indulgent baked ravioli featuring lobster-filled ravioli in a creamy truffle béchamel sauce, topped with Gruyère and Parmesan cheese. This dish is a luxurious take on a classic comfort food.
16 oz
Lobster Ravioli-fresh
4 tbsp
Butter-unsalted
4 tbsp
All-Purpose Flour
4 cups
Whole Milk
1 tbsp
White Truffle Oil
See all 11 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
An indulgent baked ravioli featuring lobster-filled ravioli in a creamy truffle béchamel sauce, topped with Gruyère and Parmesan cheese. This dish is a luxurious take on a classic comfort food.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Preheat oven to 375°F (190°C).
Cook Ravioli according to package directions. Drain and set aside.
Prepare the Sauce. In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens.
Remove from heat and stir in White Truffle Oil, Nutmeg, Salt, and White Pepper.
In a 9x13 inch baking dish, arrange the cooked Ravioli.
Pour the Truffle Béchamel Sauce over the ravioli, ensuring they are fully coated.
Sprinkle Gruyère Cheese and Parmesan Cheese evenly over the top.
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Garnish with Fresh Chives before serving.
16 oz
454 g
Lobster Ravioli-fresh
4 tbsp
60 mL
Butter-unsalted
4 tbsp
60 mL
All-Purpose Flour
4 cups
946 mL
Whole Milk
1 tbsp
15 mL
White Truffle Oil
1/4 tsp
1.25 mL
Nutmeg-ground
Salt
to taste
White Pepper
to taste
1 cup
113 g
Gruyère Cheese-shredded
1/2 cup
57 g
Parmesan Cheese-grated
2 tbsp
30 mL
Fresh Chives-chopped
Equipment
9x13 inch baking dish
Large saucepan
Whisk
Colander
16 oz
454 g
Lobster Ravioli-fresh
4 tbsp
60 mL
Butter-unsalted
4 tbsp
60 mL
All-Purpose Flour
4 cups
946 mL
Whole Milk
1 tbsp
15 mL
White Truffle Oil
1/4 tsp
1.25 mL
Nutmeg-ground
Salt
to taste
White Pepper
to taste
1 cup
113 g
Gruyère Cheese-shredded
1/2 cup
57 g
Parmesan Cheese-grated
2 tbsp
30 mL
Fresh Chives-chopped
Instructions
Preheat oven to 375°F (190°C).
Cook Ravioli according to package directions. Drain and set aside.
Prepare the Sauce. In a saucepan, melt Butter over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens.
Remove from heat and stir in White Truffle Oil, Nutmeg, Salt, and White Pepper.
In a 9x13 inch baking dish, arrange the cooked Ravioli.
Pour the Truffle Béchamel Sauce over the ravioli, ensuring they are fully coated.
Sprinkle Gruyère Cheese and Parmesan Cheese evenly over the top.
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Garnish with Fresh Chives before serving.
Nutrition per serving
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