Approximate Nutritional Information (Per serving):
Calories 1110, Fat 64g, Sat. Fat 32g, Trans Fat 1.5g, Cholesterol 205mg, Sodium 1970mg, Total Carbohydrate 82g, Fiber 0g, Sugars 15g, Protein 51g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free
Boil a pot of water with ½ teaspoon of salt. Preheat oven to 375°F. In a bowl, combine the Parmesan, panko, olive oil and a pinch of salt and pepper.
Melt butter in a sauté pan on medium heat. Once melted, add the flour, and with a whisk, stir until the butter and flour are combined. Continue to whisk for another minute. Slowly pour in the milk and whisk until everything is uniform. Simmer the mixture for 3-4 minutes or until it starts to thicken. Once thickened, whisk in the mustard and the Cheddar cheese. Turn off heat and set aside.
Once water is boiling, add ravioli and cook for 4 minutes. Strain and transfer to a large bowl. Gently toss the cheese sauce and ravioli together. Transfer to a baking dish. Sprinkle with the panko-Parmesan mixture and bake for 20 minutes.
Remove from the oven and enjoy with your favorite salad.