Delicious Baked Cheese Ravioli Food

CHEESY RAVIOLI BAKE

Steps:

• Begin the recipe by preheating the oven to 350°F.
• Using an 8x8-inch square baking dish, evenly spread half of the Little Italy in the Bronx pasta sauce in the bottom of the dish.
• Top the sauce with half of the frozen Celentano Four Cheese Ravioli. Spread evenly and top with an even layer of 1 cup of mozzarella cheese.
• Repeat the layers a second time with the remaining pasta sauce, four cheese ravioli, and 1 cup of shredded mozzarella cheese. Cover with aluminum foil and place in the over to bake for 40 minutes.
• Carefully remove the aluminum foil from the dish and cook an additional 15 to 20 minutes, until the cheese is bubbly and has completely melted. Serve with garlic bread. Enjoy!
• Store any leftovers in an airtight container in the refrigerator up to 3 days.

CHEESE AND TOMATO BAKED RAVIOLI

Steps:

• Pre-heat the oven to 200°c
• To make the sauce, fry the onion and garlic in a splash of olive oil until soft and translucent then add the tomatoes, stock, Balsamic and sugar.
• Bring the sauce to a simmer then reduce the heat and allow to simmer for 10 minutes until reduced and thickened slightly. Season to taste.
• In the meantime, blanche the ravioli in plenty of salted water for a minute then drain and set aside.
• To assemble the bake, layer the blanched ravioli with the tomato sauce and sliced mozzarella.
• Place in the oven and bake for 10-15 minutes until golden and bubbling.
• Remove from the oven once baked and allow to cool for 5 minutes.
• Garnish with fresh basil and serve.

30-MINUTE CHEESY BAKED RAVIOLI

Steps:

• Preheat oven to 350 degrees.
• Place 1/2 of the ravioli in a greased 8x8 glass dish.
• Pour half of the sauce on and stir until mixed well.
• Make sure ravioli are spread evenly over dish.
• Place pepperoni slices in a single layer over ravioli and sauce.
• Sprinkle parmesan cheese evenly over entire dish.
• Place remaining ravioli in single layer on top of cheese.
• Spoon remaining sauce over ravioli, making sure ravioli are well-coated.
• Place remaining pepperoni in a single layer on top of ravioli and sauce.
• Sprinkle mozarella over top*.
• Cover dish and bake for 30 minutes.
• *If covering with foil, you can keep the cheese from sticking to it by baking dish for 25 minutes before adding mozarella and then baking for 5 minutes or until cheese is melted.

DELICIOUS BAKED CHEESE RAVIOLI

Steps:

• Preheat oven to 375 deg.
• Brown ground beef/ italian sausage
• Add Italian Seasoning to ground beef as it cooks.
• Spray casserole dish with non stick spray.
• After meat has been cooked and drained combine spaghetti sauce and meat, heat through.
• Place 1/3 of the sauce in dish to cover bottom.
• Layer frozen ravioli.
• Layer 1/3 of the sauce.
• Layer 1 cup mozzarella cheese.
• Layer frozen ravioli.
• Layer last of the sauce.
• Top with 1 cup mozarella cheese.
• Cover with aluminum foil.
• Cook for 40 minutes, then uncover and cook another 5-10 minutes.
• **Be sure to not let aluminum foil touch the top of the dish or it will pull your cheese off when you uncover it.**.

EASY CHEESE RAVIOLI

Steps:

• In a medium bowl, combine the ricotta, mozzarella, Parmesan, egg, basil, nutmeg, and salt and pepper to taste.
• Place 1 rounded teaspoon of filling in the center of each wonton wrapper.
• Brush the edges of a wonton wrapper lightly with water.
• Fold the wrapper in half, making sure all the filling remains inside.
• Seal the edges by pinching.
• Continue with the remaining filling and wrappers.
• Add salt to large pot of boiling water.
• Gently add the ravioli, and cook for about 3 minutes, or until tender, stirring gently.
• Meanwhile, in a small pot over low heat, cook the tomato sauce.
• Using a large slotted spoon, place the ravioli into 4 individual bowls.
• Pour the sauce over each serving, and garnish with the additional basil.