Ingredients
20 refrigerated cheese ravioli1/4 cup seasoned bread crumbs4 teaspoons grated Parmesan cheese1/4 cup prepared pesto1 cup marinara sauce1/2 cup half-and-half cream
Preparation
Cook ravioli according to package directions; drain and pat dry. In a small bowl, combine bread crumbs and cheese; set aside.
Diagonally thread 2 ravioli onto each of 10 soaked wooden appetizer skewers; brush both sides with pesto. Transfer to a foil-lined baking sheet. Sprinkle with bread crumb mixture. Broil 3-4 in. from the heat until browned, 3-5 minutes.
Meanwhile, in a small saucepan, combine marinara sauce and cream. Cook and stir over medium-low heat until heated through. Serve with ravioli.
