Smoked Cheese Ravioli

Smoked Cheese Ravioli

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"This dinner is quick and easy but tastes gourmet!"


25 m servings 458 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 458 kcal
  • 23%
  • Fat:
  • 23.6 g
  • 36%
  • Carbs:
  • 40g
  • 13%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 461 mg
  • 18%

Based on a 2,000 calorie diet

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  1. Bring a large pot of lightly salted water to a rolling boil over high heat; stir in the frozen ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 6 to 8 minutes. Drain.
  2. Meanwhile, bring the half-and-half to a simmer in a saucepan over medium heat. Whisk in the Gouda cheese until melted; season with parsley and white pepper. Pour the sauce over the cooked ravioli to serve.
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  1. 60 Ratings


I made this last night and would recommend using more than 1 cup of half and half because it turned out too dry. I also added sauted shrimp and put in the oven for a few minutes. All in all, a f...

I love smoked gouda!!! I thought this was awesome! I added a little crumbled bacon for was great, but not necessary. I will be making this again...maybe i'll try meat ravioli next t...

this is an easy and flavorful sauce. my whole family loves it. to make it visually appealing, i top ravioli with diced roma tomatoes and sprinkle green onions. tastes just like the ones from oli...

This recipe was awesome! It's a very rich dish, naturally, and a little goes a long way. We added a bit of sauted prosciutto on top the first time we made it and it added a nice bit of saltine...

This recipe sounded sooo good! I love smoked gouda! I ended up adding some oregano, basil and garlic to the sauce, and then put it in a dish, spread some parmesean on top and baked it for a few ...

I like Gouda and I love white sauce but this was not a do over for our family. I used meat ravoli in one pan and spinach in the other. We preferred the spinach. I, like others, had a hard tim...

Excellent. I found letting the sauce sit a little bit (few minutes) makes it thicken a little--which I prefer. Had the sauce on the refrigerated cheese ravioli and sausage tortolini combined....

mild, not as smokey as I feared. It was good, liked it on the chicken and the aspargus too!

great base for a sauce, added garlic mushrooms and sundried tomatoe YUM!