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| 3 Tasse | milk |
| 2 Esslöffel | Butter or margarine; divided |
| 1/4 x ca. 450 g | Sliced baked ham; cut in thin strips |
| 1/4 Tasse | all-purpose flour |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | pepper ground |
| 1 Prise | nutmeg |
| 1 Tasse | Shredded fontina cheese |
| 1 Tasse | peas frozen |
| 1/4 Tasse | parsley fresh, chopped |
| 1 x ca. 450 g | Cheese-filled ravioli; cooked |
| 2 Esslöffel | Parmesan cheese freshly grated |
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1. Heat oven to 350°F. Bring milk to boil in medium saucepan over high heat. Melt 1 tablespoon butter in large saucepan over medium heat. Add ham and cook until it begins to brown, 3 to 5 minutes. Remove ham; set aside.
2. Add 1 tablespoon butter to pan. Stir in flour; cook 1 minute. Gradually whisk in milk and bring to boil, whisking. Add salt, pepper and nutmeg; reduce heat and simmer, stirring, 5 minutes. Remove from heat; stir in fontina, peas, parsley and ham .
3. Stir ravioli into sauce. Pour into shallow 3-quart baking dish. Sprinkle with Parmesan. Bake uncovered 25 minutes or until bubbly.
dish.
Fat 15 g ; Cholesterol 128 mg ; Sodium 1, 099 mg ; Carbohydrates 40 g ; Protein 27 g
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