Ravioli And Ricotta Casserole - cooking recipe

Ingredients

1 1/2 cups tomato and basil pasta sauce
1 oz sun-dried tomato pesto
1/4 cup heavy cream
1/4 lb ricotta
2 oz Parmesan cheese, grated
1/2 lb fresh tomato and mozzarella ravioli
6 slices Parma ham
8 sprigs fresh basil, leaves picked from stems, plus extra for garnish

Preparation

Preheat the oven to 400\u00b0F. In a bowl, mix the pasta sauce, pesto and cream. In a separate bowl, beat the ricotta until smooth and season. Stir in 1/2 the Parmesan. Spread 1/3 of the pasta sauce in an ovenproof serving dish then add 1/3 of the ravioli. Lay 2 slices ham on top and sprinkle with 1/3 of the basil. Add 1/3 of the ricotta in blobs. Repeat twice, then sprinkle with the remaining Parmesan. Bake for 25 mins. Garnish with basil.