Ravioli Ramekins

This has quickly evolved into one of my FAVORITE recipes.  The method below is the absolute best way to make it, so please try it this way first.  However, it also is a very forgiving and versatile recipe; you can substitute various types of pasta and cheese, and also add your own touches (bacon, peppers, etc.) to make it your own!  This is based on a recipe from my Le Creuset cookbook; as usual, I have tweaked it to cut some of the fat and calories and fit my taste.  The actual recipe calls for homemade pesto, too, but their recipe is VERY garlicky; I'm no alliumphobe, but that was even too much for me and my husband! (Yes, I Googled the word for "fear of garlic".) 

(This picture is a variation on the recipe below, using penne pasta)

Ravioli Gratins

Ingredients (some volumes are estimated):
--3 oz reduced-fat goat cheese crumbles
--3 oz reduced-fat mozzarella cheese, shredded
--3 oz reduced-fat Parmigiano Reggiano or parmesan cheese, shredded
--3/4 cup skim milk
--2 oz pine nuts
--10 oz cheese ravioli (I use Buitoni whole-wheat 3-cheese ravioli)
--4 oz prepared pesto with basil (I use Buitoni pesto with basil)

1.  Boil a pot of lightly-salted water and pre-cook the ravioli for 1 minute.
2.  Preheat the oven to 400 deg F.
3.  Coat 4 ramekins with non-stick cooking spray.
4.  Layer the ingredients (divided evenly) in each ramekin as follows:
--Bottom layer:  Ravioli, mozzarella, pine nuts, pesto, splash of milk
--Middle layer:  Ravioli, goat cheese, pine nuts, pesto, splash of milk
--Top layer:  Ravioli, and top with Parmigiano Reggiano
5.  Bake, uncovered, for about 10 minutes, or until the tops are a golden brown.

I usually serve this with a baked chicken or pork chop and some asparagus.  One thing I want to try and haven't is to make this as a casserole with the chicken IN the dish, like thin slices baked into the casserole.  It is one of our faves now, so enjoy!