rolling boil. Stir in frozen ravioli and return to a boil
Cook pasta according to package directions.
Spray a skillet with cooking spray and saute minced garlic until fragrant. Add chopped fresh spinach. If using frozen defrost and add to pan. Cook until wilted.
Add pesto and broth to pan and cook until heated through.
Plate pasta and top with sauce. Top with fresh grated parmesan. Add red pepper flakes if desired.
f water to boil for ravioli.
While water comes to
arge bowl.
Dip each ravioli in the beaten egg white
br>Add ground beef and, using a large spoon or fork
ish. Arrange single layer of frozen ravioli over sauce; drizzle 3/4
o high and boil. Add frozen ravioli to boiling water for 6
n ravioli and cook until al dente, 7-9 minutes for frozen
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
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.
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.
auce. Arrange single layer of frozen ravioli over sauce; evenly pour 1
he stove.
To make ravioli dough mix all ingredients except
About 1 hour before serving, in a 12-inch skillet over high heat, to 8 cups boiling water, add both packages of frozen ravioli.
Heat to boiling. Reduce heat to medium-low. Cook 15 to 20 minutes until ravioli are tender, turning ravioli once so they cook evenly. Drain.
In food processor or blender, combine half of broccoli, oil, cheese, garlic, lemon juice, salt and pepper and whirl until smooth.
Cook ravioli in large pot of boiling water.
Add salt. Cook until done.
Add remaining chopped broccoli to pot.
Cook until heated through, about 1 minute.
Drain ravioli and broccoli and return to warm pot.
Stir broccoli sauce in until well coated. Serve with extra cheese along the side.
rolling boil; stir in frozen ravioli and return to a boil
Cook frozen ravioli according to package directions.
Heat oven to 350\u00b0.
Spray bottom and sides of a 9x13-inch pan with Pam.
Spread 3/4 cups pasta sauce in the baking dish.
Arrange 1/2 the frozen ravioli in a single layer over the sauce; top with 1/2 the remaining pasta sauce and 1 cup mozzarella cheese.
Repeat these layers starting with the ravioli.
Sprinkle with parmesan.
Cover with foil and bake 40 minutes.
Remove the foil and bake uncovered 15-20 minutes more until bubbly and hot in the center.
Let stand 10 minutes before cutting.
nd cornstarch mixture.
Boil ravioli till tender and drain.