Ravioli Au Gratin With Ham And Peas Recipes

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
• Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
• Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
• Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.

Steps:

• Cook ravioli according to package directions. Meanwhile, in a large skillet, cook the ham, mushrooms, onion and green pepper in oil over medium heat 4-5 minutes or until vegetables are crisp-tender. , Spread 2 tablespoons Alfredo sauce into a greased 8-in. square baking dish. Stir remaining sauce into ham mixture; cook 3-4 minutes or until heated through. , Drain ravioli; place half in the prepared baking dish. Top with half the ham mixture. Repeat layers. Cover and bake at 375° for 20-25 minutes or until bubbly.

Steps:

• 1. Preheat oven to 400 degrees F.Grease a 11-x 7-inch baking dish.Add 1 cup parmesan cheese all over the baking dish.
• 2. Cook ravoili according to package directions;drain and transfer to a large bowl.
• 3. Heat olive oil in a large skillet over medium heat.Add sliced onion,saute for 5 minutes.Add ham steak pieces and saute again for 5 minutes more,or until the onion is tender and the ham is lightly browned.
• 4. Use a slotted spoon,transfer ham and onion mixture to the bowl with ravoili.
• 5. Melt margarine in a medium saucepan over medium-high heat.Whisk in flour.Cook,whisking constantly,until the mixture is light golden brown,1 to 2 minutes.
• 6. Slowly whisk in milk,and bring to a boil;whisk vigorously to out any lumps.Whisk in sea salt/black pepper.Remove from heat,and slowly whisk in shredded sharp cheddar and monterey jack cheese and 1/2 cup parmesan cheese,until melted.
• 7. Pour the cheese sauce over ham and onion mixture and ravoili;stir in green peas.
• 8. Transfer to a prepared baking dish.Sprinkle with bread crumbs and remaining parmesan cheese on top.
• 9. Bake in preheated oven for 20 to 25 minutes,or until bubbly and golden brown.Serve warm.

Steps:

• In a large bowl, combine the potatoes, contents of sauce mix and water. Stir in the peas and carrots, ham, soup, mushrooms, milk, sour cream and pimientos. Transfer to an ungreased 2-qt. round baking dish., Roll out pastry to fit top of dish; place over potato mixture. Flute edges; cut slits in pastry. Bake at 400° for 40-45 minutes or until golden brown. Let stand for 5 minutes before serving.

Steps:

• In a greased 1-qt. baking dish, combine potatoes, ham and onion; set aside. , In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until mixture is thickened and bubbly. Add cheese, salt and pepper; stir until the cheese is melted. Pour over potato mixture and stir gently to mix. , Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Garnish with parsley.

Steps:

• In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1 tablespoon drippings. In the drippings, saute onion until tender. , Layer with potatoes, salt, peas, 1 cup cheese and bacon. Reduce heat; cover and simmer until heated through, about 10 minutes. , Combine mayonnaise and milk until smooth; pour over bacon. Sprinkle with the remaining cheese. Remove from the heat; let stand for 5 minutes before serving.