Ravioli 3 ways

Cheese ravioli and tomato sauce: who doesn’t love this iconic duo? And in a pinch, tossing together a bag of ravioli and a jar of marinara is all you really need to get dinner on the table fast. But, even on the busiest weeknights, there's a whole lot more you can do with these little pasta pillows stuffed with cheesy goodness. To keep your ravioli rotation feeling fresh, try these three kid-friendly recipes that everyone in your family will love.


Servings: 6

Here’s a smart idea: Use ravioli as the base for lasagna. It saves a lot of time, but doesn't sacrifice a bit of flavor. It's easy and delicious!

1 lb of ground beef, turkey or italian sausage
1 24-oz jar of pasta sauce
1 25-oz bag of frozen cheese ravioli (4 cheese)
2 cups of shredded Italian-style cheese
1 tsp ground basil
1 tsp ground oregano

Preheat oven to 400 degrees. Spray 9x13” pan. Brown meat in skillet and add 3/4ths of the sauce to meat and let simmer for about 10 minutes.

Pour remaining sauce in the bottom of casserole dish. Next, layer frozen ravioli, then a layer of meat sauce and top with 1/2 the cheese. Layer ravioli again, meat sauce and cheese.

Sprinkle basil and oregano on top of cheese.

Cover with foil and bake 30 minutes. Remove foil and bake for 15 more minutes. Let sit 5 minutes before serving.


Servings: 4

Ravioli smothered in a silky, rich cheesy cream sauce? Yes, please! This easy homemade alfredo-style sauce is mixed with spinach and cheese ravioli for a scrumptious meal that cooks up in one skillet.

2 Tbs unsalted butter
2 Tbs flour
1 tsp garlic minced
3/4 cup whole milk
1 cup heavy cream
1 tsp Italian seasonings
1/2 tsp each salt & pepper to taste
1/4 cup parmesan cheese freshly grated
18 oz four cheese ravioli (fresh or frozen)
8 oz baby spinach (or use regular spinach and chop into bite-size pieces)
1/2 cup shredded mozzarella cheese
1 tsp red chili flakes (omit for a milder dish)
Fresh basil to garnish

Preheat the oven to 400 degrees.

Heat a large ovenproof skillet over medium flame. Add butter, once butter is melted, sprinkle the flour and cook for a minute.

Add the minced garlic along with the milk, heavy cream, Italian seasonings, salt and pepper. Cook until the sauce thickens for 4-5 minutes. (If the sauce becomes too thick, you can thin it out with a bit of chicken stock or additional milk.)

Add the spinach and cook until the spinach is wilted.

Sprinkle the parmesan cheese over the sauce and add in the raviolis. Cook for a minute until everything comes together.

Layer the skillet with mozzarella cheese on top and sprinkle some red chili flakes. Place the skillet in the oven and bake for 12-15 minutes until the cheeses are melted and bubbling.

Garnish the cheesy ravioli skillet with fresh basil and serve while it is still warm.

Recipe by Mariam E., cookinwithmima.com


Servings: 12 (appetizers)

For a simple meal or a plate of crowd-pleasing appetizers, this toasted ravioli is heavenly with its gooey cheese center, crispy breading, and a touch of garlic and parmesan cheese. Serve it with warmed pasta sauce.

1 (25-ounce) package frozen cheese ravioli
2 large eggs, beaten
3/4 cup panko bread crumbs
1/2 cup cheese, grated Parmesan
1/4 cup traditional bread crumbs
1 1/2 tsp Italian seasoning
1/2 tsp garlic powder
pizza sauce, for dipping

Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

Bring a large pot of water to a boil over high heat. Once boiling, add ravioli and cook for three minutes. Drain and rinse with cold water.

In one large, shallow bowl, beat eggs. In another large shallow bowl, combine panko, Parmesan, traditional bread crumbs, Italian seasoning, and garlic powder.

Dip each ravioli into egg and let excess drip off before dipping it in the bread crumb mixture. Place on prepared baking sheet and repeat until all ravioli have been breaded.

Bake for 15 to 20 minutes, or until golden brown.

Serve with pizza sauce for dipping.

Note: If you want, you may use all panko bread crumbs and skip the traditional bread crumbs.
Recipe by Rachel Gurk of Rachel Cooks, milkmeansmore.org