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So I got to thinking tonight – frequently a dangerous thing. But this time, I came up with something pretty good.
When I went to the market the other day I picked up two bags of Buitoni ravioli because they were on sale for nearly half-off. I got one bag of Three-Cheese Asparagus Ravioli and one bag of Four-Cheese Ravioli.
Well, today when I began thinking about dinner and went foraging in the refrigerator I saw the two packages of ravioli. Great! Ravioli for dinner. But then I saw a container of ricotta cheese and my mental gears started slowing turning. Then I saw a jar of tomato sauce on the pantry shelf they started spinning like mad.
So, here for your mouth-watering pleasure is the result of those spinning gears.
RAVIOLI, LASAGNA STYLE
One 18-oz. package Buitoni Three Cheese Asparagus Ravioli
One 18-oz. package Buitoni Four-Cheese Ravioli
One 25-oz. jar tomato sauce (I used Silver Palette San Marzano Blend)
One 16-oz. container Ricotta cheese
One cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
Italian seasoning (dried herbs)
Dried granulated garlic
Olive oil
10x13 Pyrex casserole dish
Prepare the ravioli according to package instructions but cook just until al dente – only a couple of minutes, until it starts floating to the top of the boiling water. Drain and lightly toss with olive oil (so it won’t stick together).
Preheat oven to 350 degrees F. Brush the bottom of the Pyrex dish with olive oil.
Line the bottom of the dish with an overlapping layer of the asparagus ravioli. Use the entire package.
Spoon globs of ricotta cheese over the asparagus and gently spread to an even layer.
Pour the entire jar of tomato sauce over the ravioli and jiggle the dish to spread evenly.
Make an overlapping layer of the four-cheese ravioli. Again, use the entire package.
Top that with the shredded mozzarella cheese and grated parmesan cheese.
Liberally sprinkle with Italian seasoning and granulated garlic.
Bake for 30-40 or until the top is browned and the sauce is bubbly.
Remove from the oven and allow to cool for a few minutes until serving.
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So I got to thinking tonight – frequently a dangerous thing. But this time, I came up with something pretty good.
When I went to the market the other day I picked up two bags of Buitoni ravioli because they were on sale for nearly half-off. I got one bag of Three-Cheese Asparagus Ravioli and one bag of Four-Cheese Ravioli.
Well, today when I began thinking about dinner and went foraging in the refrigerator I saw the two packages of ravioli. Great! Ravioli for dinner. But then I saw a container of ricotta cheese and my mental gears started slowing turning. Then I saw a jar of tomato sauce on the pantry shelf they started spinning like mad.
So, here for your mouth-watering pleasure is the result of those spinning gears.
RAVIOLI, LASAGNA STYLE
One 18-oz. package Buitoni Three Cheese Asparagus Ravioli
One 18-oz. package Buitoni Four-Cheese Ravioli
One 25-oz. jar tomato sauce (I used Silver Palette San Marzano Blend)
One 16-oz. container Ricotta cheese
One cup shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese
Italian seasoning (dried herbs)
Dried granulated garlic
Olive oil
10x13 Pyrex casserole dish
Prepare the ravioli according to package instructions but cook just until al dente – only a couple of minutes, until it starts floating to the top of the boiling water. Drain and lightly toss with olive oil (so it won’t stick together).
Preheat oven to 350 degrees F. Brush the bottom of the Pyrex dish with olive oil.
Line the bottom of the dish with an overlapping layer of the asparagus ravioli. Use the entire package.
Spoon globs of ricotta cheese over the asparagus and gently spread to an even layer.
Pour the entire jar of tomato sauce over the ravioli and jiggle the dish to spread evenly.
Make an overlapping layer of the four-cheese ravioli. Again, use the entire package.
Top that with the shredded mozzarella cheese and grated parmesan cheese.
Liberally sprinkle with Italian seasoning and granulated garlic.
Bake for 30-40 or until the top is browned and the sauce is bubbly.
Remove from the oven and allow to cool for a few minutes until serving.
