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READY IN 25 mins

Smoked Cheese Ravioli

Read Reviews (44)

"This dinner is quick and easy but tastes gourmet!" — Amber

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 (16 ounce) package frozen cheese ravioli
1 cup half-and-half cream
1 cup shredded smoked Gouda cheese

1 teaspoon chopped fresh parsley
1 teaspoon white pepper

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Directions

Bring a large pot of lightly salted water to a rolling boil over high heat; stir in the frozen ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 6 to 8 minutes. Drain.
Meanwhile, bring the half-and-half to a simmer in a saucepan over medium heat. Whisk in the Gouda cheese until melted; season with parsley and white pepper. Pour the sauce over the cooked ravioli to serve.

Kitchen-Friendly View

PREP 5 mins
COOK 20 mins
READY IN 25 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 01, 2009

I love smoked gouda!!! I thought this was awesome! I added a little crumbled bacon for texture...it was great, but not necessary. I will be making this again...maybe i'll try meat ravioli next time.

—helzbelz

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Most Helpful Critical Review

Jul 08, 2011

I made this last night and would recommend using more than 1 cup of half and half because it turned out too dry. I also added sauted shrimp and put in the oven for a few minutes. All in all, a fairly good recipe.

—Marilyn

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56 Ratings

Dec 01, 2011

this is an easy and flavorful sauce. my whole family loves it. to make it visually appealing, i top ravioli with diced roma tomatoes and sprinkle green onions. tastes just like the ones from olive garden.

—sdhawley

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Jul 16, 2011

This recipe was awesome! It's a very rich dish, naturally, and a little goes a long way. We added a bit of sauted prosciutto on top the first time we made it and it added a nice bit of saltiness. Excellent as written though!

—Sas

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Aug 31, 2009

This recipe sounded sooo good! I love smoked gouda! I ended up adding some oregano, basil and garlic to the sauce, and then put it in a dish, spread some parmesean on top and baked it for a few minutes and it was delish! I did think it was a little overboard with the cheese, so I think next time I'll use mushroom ravioli, but it was such a good idea!!

—courtney.n

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Jan 06, 2012

I like Gouda and I love white sauce but this was not a do over for our family. I used meat ravoli in one pan and spinach in the other. We preferred the spinach. I, like others, had a hard time getting the cheese and cream to mix. Thanks anyway, but I'll keep looking.

—horselover

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Dec 30, 2011

Excellent. I found letting the sauce sit a little bit (few minutes) makes it thicken a little--which I prefer. Had the sauce on the refrigerated cheese ravioli and sausage tortolini combined. It was a nice combo but I think I liked the ravioli a little bit better in it. Very rich sauce. YUMMY!!

—lynnriley68

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Nov 18, 2010

mild, not as smokey as I feared. It was good, liked it on the chicken and the aspargus too!

—chefm

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Nutrition

Calories
458 kcal
23%

Carbohydrates
40 g
13%

Cholesterol
102 mg
34%

Fat
23.6 g
36%

Fiber
3.4 g
14%

Protein
22.3 g
45%

Sodium
461 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Smoked Cheese Ravioli

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 458
Calories from Fat: 212

% Daily Value *
Total Fat 23.6g 36 %
Saturated Fat 13.7g 69 %
Cholesterol 102mg 34 %
Sodium 461mg 18 %
Potassium 208mg 6 %
Total Carbohydrates 40g 13 %
Dietary Fiber 3.4g 14 %
Protein 22.3g 45 %
** Sugars 3.2g
Vitamin A 15 %
Vitamin C 2 %
Calcium 54 %
Iron 24 %
** Thiamin 3 %
Niacin 31 %
Vitamin B6 5 %
Magnesium 8 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.