Wednesday, August 19, 2009

Channeling my inner Italian: Ravioli Lasagna

If you know me at all, you know that I LOVE Italian food. A New Jersey gal by birth, I can only dream of making fabulous dishes like Eggplant Rolletini, Chicken Marsala, or Gnocchi like our favorite family joint up there.

But that doesn't mean I don't try :) And even on the busiest of weeknights, I have a few recipes on hand to treat myself when I am crunched for time but in the mood for some Italian goodness. This is one of those recipes, and after enjoying it so much again tonight when I made it, I wanted to share it! Let me know how you like it - many of my girlfriends loved this recipe when I emailed it to them last year, and we promise, its easy.

Ravioli Skillet Lasagna
Courtesy of my favorite go-to site for easy meals, YumSugar

2 cups pasta sauce
1/3 cup water
1 9-oz pkg. ravioli, any flavor (I used a 19 oz. Chicken and Prosciutto mini ravioli pack tonight and it filled up the bottom of the dish even more! Just use more sauce/water to balance)
1 egg, lightly beaten
1 15-oz carton ricotta cheese
1/4 c. grated Parmesan cheese
1 10-oz pkg. frozen chopped spinach, thawed and well drained
Grated Parmesan cheese

  1. In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli.
  2. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.
  3. Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 cup Romano cheese.
  4. Top ravioli with spinach. Spoon ricotta mixture on top of spinach.
  5. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese.

Serves 4. Great with a side salad and some crusty bread.