I’m always looking for a new twist on an old dish. AND I’ve found one (actually the second one) for ravioli! Ravioli can now appear on our monthly menu 3 times without being a repeat dish. Tonight’s showing of ravioli is baked… in a 8×6 dish. Here’s how it went down.
Ingredients: bag of frozen ravioli (I used cheese filled), jar of tomato sauce (I used Prego w/meat bc it’s what was open in the fridge), and cheese (I used a fiesta cheese blend, again bc it’s what was open in the fridge).
Instructions: preheat oven to 400, coat bottom of baking dish with sauce, arrange ravioli in single layer on sauce, sprinkle cheese over ravioli, repeat layers – sauce, ravioli, cheese (this time I did 3 layers), cover with foil and cook 45 minutes (I added 15 minutes bc of the third layer of ravioli), remove foil and cook additional 15 minutes (until center is hot), let stand 10 minutes before serving.
In the “additional 15 minutes” I prepared asparagus by cutting off the ends, arranging on foil covered cookie sheet, spraying with vegetable oil, sprinkling with salt, and broiling 10 minutes (while main dish was cooling).