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Cook'n with Betty Crocker 
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Triple Cheese Ravioli |
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Serves: 2 Print this RecipePrep: 25 min Bake: 20 min All the flavors of lasagna, but in a simple-to-prepare and quick-to-bake dish! For variety, try it with a different flavor of ravioli, like spinach or mushroom. 4 ounces dried cheese-filled ravioli noodles, pasta meals (about 1 cup) 1/2 cup sliced mushrooms (about 1 1/2 ounces) 2 tablespoons chopped onions 1 tablespoon chopped fresh basil or 1 teaspoon dried basil leaves 2 tablespoons dry red wine or chicken broth Dash salt Dash pepper 1 large tomato, chopped (1 cup) 1 clove garlic, finely chopped 1/2 cup ricotta cheese 2 tablespoons grated Parmesan cheese 1. Heat oven to 325°. Cook ravioli as directed on package. 2. While ravioli is cooking, cook remaining ingredients except cheeses in 10-inch skillet over medium-high heat about 5 minutes, stirring frequently, until tomato is soft. 3. Drain ravioli. Place ravioli in ungreased loaf dish, 9 ¥ 5 ¥ 3 inches. Spread ricotta cheese over ravioli. Pour tomato sauce over top. Sprinkle with Parmesan cheese. Bake uncovered about 20 minutes or until hot. 1 Serving: Calories 250 (Calories from Fat 110); Fat 12g (Saturated 6g); Cholesterol 80mg; Sodium 670mg; Carbohydrate 20g (Dietary Fiber 2g); Protein 17g % Daily Value: Vitamin A 26%; Vitamin C 14%; Calcium 36%; Iron 10% Diet Exchanges: 1 Starch, 1 1/2 High-Fat Meat, 1 Vegetable From "Betty Crocker's Cooking for Two." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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