baked ravioli

[marshalynne]

does anyone have the recipe from one of the cooking light books, I think it was called something like quick cook or something, for baked ravioli?

[Susan]

Sorry I don't have the recipe your searching for from CL, but I did see Sara Moulton from Cooking Live on FoodTV make the following two recipes that use ravioli. They both looked delicious!

~~Susan~~

TOASTY CHEESE RAVIOLI
Recipe courtesy Gourmet Magazine
1 box cheese ravioli
4 tablespoons butter
1/4 cup toasted bread-crumbs
4 tablespoons rosemary, chopped

To cook ravioli follow package directions. Slightly under-cook ravioli. Drain ravioli. Lay ravioli on oiled sheet tray. In a large skillet, heat butter. Let brown slightly. Add ravioli. Saute until brown. Toss with 1/4 cup breadcrumbs and 4 tablespoons rosemary.


LAZY MAN’S (OR LAZY MOM’S LASAGNA)
Recipe courtesy Ann Hodgman
1 pound lean ground beef
1/2 cup minced onion, optional
1 garlic clove, minced, optional
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper, to taste
12 ounces frozen (not thawed) cheese ravioli
1 (14-ounce jar) spaghetti sauce
8-ounces provolone, sliced
1/2 cup grated Parmesan cheese (about 2 ounces)

Preheat the oven to 350 degrees F.

Brown the beef with the optional onion, optional garlic, herbs, and salt and pepper in a large, ovenproof skillet (I use one that’s made of castiron). When the meat is thoroughly cooked – it will take 8 to 10 minutes – drain off any fat and take everything out of the pan. Now put the still-frozen ravioli into the pan, breaking them up if they are clumped. Spread the ground beef mixture evenly over the ravioli, and ladle the spaghetti sauce evenly over the ground beef mixture. Over medium heat, without stirring, cook until the ravioli is heated through and beginning to brown on the bottom – about 10 minutes.

Take the skillet off the heat, lay the provolone slices over the ground beef mixture, and sprinkle the whole thing with the Parmesan. Bake for 10 minutes, or until the cheese is melted. Serve hot.

Yield: 4 servings

[marshalynne]

Thanks! They both look great. I think I will try them this weekend. If anyone has one made with a white sauce and veggies I would love it too!

[Jeanne G]

Marshalynne,
Look at the Alfredo Sauce thread(it's on page one right now) for a white sauce and add whatever veggies you'd like. That sounds like a yummy alternative, or mix red AND white sauces! Do you have access to a place that sells FRESH pasta? We have a store here although the ravioli is FRESH FROZEN. (Although it's still wonderful!!) But it let's you pick something more "exotic" for the ravioli, like with mushrooms, spinach, etc.
Good Luck, it sounds like a tasty challenge!
Jeanne

[mlynn]

I made the Toasty Cheese Ravioli for dinner last night. My husband loved it, and I thought it was a great alternative to a saucey ravioli dish. It was incredibly simple and quick to prepare. I would say that the taste really depends on the quality of the ravioli, though.