Provolone Ravioli Gratin

Makes 4 servings.

Ingredients:

  • 1 package (8 oz.) refrigerated ravioli
  • 2 zucchini, sliced 1/4"  thick
  • 1 can (15 1/2 oz.) cannellini or great northern beans, drained
  • 1 c. (4 oz.) grated Pepato cheese
  • 2 tsp. coarsely chopped garlic
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 6 slices (1 oz. each) provolone cheese, halved
  • 2 tomatoes, each cut into 5 slices
  • 1/4 c. chopped parsley

Instructions:

Cook ravioli according to package directions. Meanwhile, in a 3 quart casserole or gratin dish, place zucchini and beans. Top with drained ravioli, 1/2 cup Pepato cheese, garlic, salt and pepper. Alternately layer provolone and tomato slices. Sprinkle with remaining Pepato and parsley. Bake at 375° F for 15 to 20 minutes, or until cheese is melted.

Photo & recipe courtesy of Wisconsin Milk Marketing Board, Inc.