Photo credit: Sina Mizrahi

Ravioli Skewers with Garlic-Basil Dressing

A neat and creative way to serve a classic.

YIELDS 12 SKEWERS

• 1 12-oz (340-g) pkg fresh or frozen ravioli (any flavor)
• 1 6-oz (170-g) chunk Pepper Jack cheese (or flavor of your choice)

DRESSING

• 1 Tbsp butter
• 1 clove garlic, crushed
• 2 Tbsp flour
• 1¹⁄₂ cups milk
• ¹⁄₃ cup Parmesan cheese
• 1 tsp dried basil
• ¹⁄₂ tsp salt

Prepare the ravioli according to package instructions. Remove from the cooking water with a slotted spoon and transfer to a paper-towel-lined tray or pan and set aside.

Cut the Pepper Jack cheese into 1-inch (2¹⁄₂-cm) cubes. In a small saucepan, melt the butter over medium-low heat. Add the garlic and allow it to become fragrant, but not brown.

Whisk in the flour and milk. Raise the heat to medium and stir until the mixture begins to thicken. Add the Parmesan cheese, basil, and salt.

Continue to stir until thickened. Remove from heat.

To assemble: Thread a ravioli onto a skewer through its filled center. Follow it with a cheese cube. Repeat with one more ravioli and one more cheese cube.

Lay the skewer on a serving dish and repeat until your skewers are ready.

To serve: Drizzle with dressing or serve it alongside.

(Originally featured in Family Table, Issue 696)