Easy Garlic Bun Casserole
Votes: 2
Time: 1 hour 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 711, total fat 40 G., saturated fats 18 G., proteins 20 G., carbohydrates 68 G., fiber 4 G., cholesterol 104 mg, sodium 1147 mg, sugar 3 G.
Calories 711, total fat 40 G., saturated fats 18 G., proteins 20 G., carbohydrates 68 G., fiber 4 G., cholesterol 104 mg, sodium 1147 mg, sugar 3 G.
This delicious, hearty casserole will be a hit with the whole family. Layers of ravioli are topped with a creamy pesto sauce and topped with garlicky dough knots. The whole thing is baked in the oven, where the knots become fragrant buns. This recipe works well with ravioli filled with any kind of filling, such as cheese, pesto, or mushrooms.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/4 cups heavy cream, room temperature
- 200 g basil pesto
- 2 tsp premium flour
- 0.5 tsp chili pepper flakes
- Premium flour for working with dough
- 1 ball (450 g) frozen pizza dough, thawed
- Butter-flavored cooking spray to spray the pan
- 2 x 380g bags of frozen cheese, pesto, or mushroom ravioli (about 20 pcs.), no need to defrost
- 0.5 tsp garlic salt
- 60 gr. grated parmesan
- Torn fresh basil, optional
We recommend
Recipes with similar ingredients: yeast dough, Parmesan cheese, basil, ravioli, garlic salt, pesto sauce
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a medium bowl, combine heavy cream, pesto, flour, chili flakes, 1/2 cup warm water, and a pinch of salt and black pepper. Set aside.
- On a lightly floured work surface, divide the dough in half and form each half into a rope about 2 cm thick. Cut each rope into 4 equal pieces. Twist each piece into a knot, making a total of 8 knots.
- Spray a large oval baking dish or a large, deep pie dish with cooking spray. Pour a third of the sauce into the bottom of the dish. Arrange half of the ravioli in a single layer. Spread another third of the sauce on top, then top with the remaining ravioli and drizzle with the remaining sauce.
- Place the knots along the sides of the pan on top of the ravioli. Spray them with cooking spray and sprinkle with garlic salt.
- Bake until the garlic knots are golden brown and the sauce is bubbling, 40-50 minutes. Sprinkle with Parmesan and chopped basil, if using.
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