SUNNY'S GARLIC KNOTS AND EASY PASTA BAKE

Sunny's Garlic Knots and Easy Pasta Bake image

Provided by Sunny Anderson

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 12

Previous Next

1 1/4 cups heavy cream, at room temperature
7 ounces basil pesto
2 teaspoons all-purpose flour
1/2 teaspoon red chile flakes
Kosher salt and freshly ground black pepper
All-purpose flour, for dusting
One 16-ounce ball frozen pizza dough, thawed
Butter-flavored nonstick cooking spray, for baking dish
Two 13-ounce bags frozen cheese, pesto or mushroom filled ravioli (about 20 ravioli), no thawing necessary
1/2 teaspoon garlic salt
2 ounces Parmesan cheese flakes
Torn fresh basil, optional

Steps:

Preheat the oven to 400 degrees F.
Whisk together the heavy cream, pesto, flour, red chile flakes, 1/2 cup warm water and a pinch of salt and pepper in a medium bowl. Set aside.
Working on a lightly floured surface, divide the dough in half and roll each half to make a rope about 3/4-inch-thick. Cut each rope in to 4 equal parts. Twist each piece into a knot, making 8 knots.
Spray a large oval baking dish or large deep-dish pie pan with nonstick cooking spray. Pour a third of the sauce into the bottom of the dish. Layer with half of the ravioli in a single layer. Top with another third of the sauce, then layer with the remaining ravioli and top with the remaining sauce.
Place the knots along the inside edge of the pan, on top of the ravioli. Spray the knots with the cooking spray and sprinkle with garlic salt.
Bake until the garlic knots are a rich golden brown and the pasta sauce is bubbly, 40 to 50 minutes. Top with Parmesan and torn basil if using.