Combine first 3 ingredients.
Pour 1/2 cup sauce mixture on the bottom of a lightly greased 2-quart oval or 11- x 7-inch baking dish.
Top evenly with frozen cheese ravioli.
Layer with black beans, chopped cilantro, green onions, and remaining sauce mixture; top evenly with shredded Cheddar and Monterey Jack cheeses.
Bake, covered with aluminum foil, at 350\u00b0 for 45 minutes or until bubbly.
Remove foil, and bake 5 more minutes.
Let stand 5 minutes.
br>Arrange single layer of frozen cheese filled ravioli over sauce;
drizzle
Bring a large pot of lightly salted water to a rolling boil over high heat; stir in the frozen ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 6 to 8 minutes. Drain.
Meanwhile, bring the half-and-half to a simmer in a saucepan over medium heat. Whisk in the Gouda cheese until melted; season with parsley and white pepper. Pour the sauce over the cooked ravioli to serve.
In a large saucepan or Dutch oven, bring water to boil. Add the vegetables; cook for 5 minutes.
Add the ravioli. Cook 5 minutes longer or until vegetables and ravioli are tender; drain.
Gently stir in butter. Sprinkle with Italian seasoning and Parmesan cheese.
Season raw meat with oregano, basil and salt to taste.
Brown in microwave (3 minutes on HIGH, chop and stir, another 3 minutes on HIGH).
Drain meat.
Pour sauce over browned meat.
Microwave on HIGH for 3 minutes.
Bring water to a brisk boil in large pot.
Slowly add ravioli to boiling water. Add salt if desired.
Cook as desired, stirring occasionally to prevent ravioli from sticking to each other and pot. (About 2 minutes for al dente and 6 minutes for well done.).
Drain ravioli and add to meatsauce.
Preheat oven to 375\u00b0.
Grease a 9-inch pie plate.
In a medium bowl, beat eggs with a fork.
Stir in undiluted soup and pepper until blended.
Cover bottom of pan with a single layer of ravioli.
Spoon 1/3 of soup mixture over ravioli.
Top with 1/2 of the zucchini, tomatoes, basil and Mozzarella cheese.
Repeat layers.
Top with remaining Mozzarella and 1/3 of soup mixture. Bake for 45 minutes, or until center is set and browned on top. Let stand for 15 minutes before cutting.
Saute chicken, garlic, a little salt and pepper, red peppers and onion in butter til chicken is done.
Stir in mushrooms and olives. (I use about a half a can of olives.).
In lightly greased 13x9 pan layer:
1/2 cheese raviolis.
1/2 chicken mixture.
1/2 of the ricotta or cottage cheese.
Sprinkle with parmesan cheese.
1/2 of the alfredo sauce.
1/2 of the shredded cheese.
Repeat.
Bake in 350\u00b0 oven, covered, for 30 minutes.
Uncover and bake 5-10 minutes longer.
ubble.
Serve over cooked ravioli and garnish with fresh chopped
BOIL ravioli as indicated on packaging.
COOK chicken in skillet 3-4 minutes
ADD everything to skillet.
HEAT to boiling, then reduce to simmer.
SERVE.
ish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4
o 350.
Blanch the ravioli a few at a time
he water boiling for the ravioli. Five (5) - 10 minutes is
Preheat oven to 400 degrees.
Mix spaghetti sauce, tomatoes and water; spoon 1 cup onto bottom of 13 x 9 inch baking dish.
Layer half the ravioli and 1 cup shredded cheese over sauce mixture. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.
Bake 30 minutes; uncover. Bake 15 minutes or until ravioli is tender and heated through. Sprinkle with Parmesan cheese. Let stand 10 minutes.
Preheat oven to 425 degrees.
Brown ground beef.
In 11x7x2-inch pan, layer 1 cup pasta sauce, half of frozen ravioli, half of ground beef, half of cheese. Repeat the layering with
1 cup sauce and remaining pasta and ground beef. Top with remaining sauce.
Bake uncovered at 425 degrees for 30-35 minutes or microwave for 20 minutes.
Top with remaining cheese. Cook until cheese is melted.
o cover bottom.
Layer frozen ravioli.
Layer 1/3 of
dd salt, stir, and add ravioli.
Cook for about 4
Pour some tomato sauce into bottom of 9x13 inch casserole (just enough to keep the bottom wet).
Place a layer of frozen ravioli (no need to thaw or pre-cook) in the sauce. Sprinkle with spinach, Parmesan, and mozzarella.
Place another layer of ravioli. Pour the rest of sauce over the ravioli.
Sprinkle rest of cheeses over the sauce. Season with black pepper to taste.
Bake covered with foil for 30 minutes at 350 degrees. Uncover and bake for another 30 minutes or until cheese melts and sauce bubbles.
auce. Arrange single layer of frozen ravioli over sauce; evenly pour 1
package frozen beef ravioli; top with 1 cup of cheese.
Top
eat olive oil in pot ravioli boiled in; add veggies and