Easy Garlic Bun Casserole

Ingredients:

• 1 and 1/4 cups heavy cream, room temperature
• 200 g basil pesto
• 2 tsp premium flour
• 0.5 tsp chili pepper flakes
• Premium flour for working with dough
• 1 ball (450 g) frozen pizza dough, thawed
• Butter-flavored cooking spray to spray the pan
• 2 x 380g bags of frozen cheese, pesto, or mushroom ravioli (about 20 pcs.), no need to defrost
• 0.5 tsp garlic salt
• 60 gr. grated parmesan
• Torn fresh basil, optional

Preparation:

1. Preheat oven to 200°C.
2. In a medium bowl, combine heavy cream, pesto, flour, chili flakes, 1/2 cup warm water, and a pinch of salt and black pepper. Set aside.
3. On a lightly floured work surface, divide the dough in half and form each half into a rope about 2 cm thick. Cut each rope into 4 equal pieces. Twist each piece into a knot, making a total of 8 knots.
4. Spray a large oval baking dish or a large, deep pie dish with cooking spray. Pour a third of the sauce into the bottom of the dish. Arrange half of the ravioli in a single layer. Spread another third of the sauce on top, then top with the remaining ravioli and drizzle with the remaining sauce.
5. Place the knots along the sides of the pan on top of the ravioli. Spray them with cooking spray and sprinkle with garlic salt.
6. Bake until the garlic knots are golden brown and the sauce is bubbling, 40-50 minutes. Sprinkle with Parmesan and chopped basil, if using.