Leftovers Tasty Baked Ravioli Recipes

BAKED RAVIOLI

Steps:

• Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
• Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
• Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

BREADED TOASTED RAVIOLI

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Place a wire rack on a baking sheet.
• Beat together the egg white and water in a small bowl. Mix bread crumbs, oregano, basil, and Parmesan cheese in a large bowl.
• Dip each ravioli in the beaten egg, and then roll in the bread crumb mixture. Spray both sides of breaded ravioli with cooking spray; place on the wire rack.
• Bake breaded ravioli in preheated oven until golden brown and crispy, 15 to 25 minutes.

LEFTOVERS TASTY BAKED RAVIOLI

Steps:

• Take leftovers from recipe #30505 and recipe #239635, put in saucepan and simmer until thickens and becomes a sauce. Taste for seasoning.
• If you want to make it from scratch:.
• For the mushrooms.
• In a skillet, render the sliced bacon. Remove cooked bacon from pan and drain on paper towels, leaving rendered fat in the pan. Add the mushrooms, garlic and shallots to the same pan and cook about 3-4 minutes. Remove from heat to cool.
• For the tomatoes.
• Pour oil into 13x9x2-inch ceramic baking dish. Add tomatoes, turn to coat with oil.
• Sprinkle with salt and pepper.
• Top with parsley and cheese.
• Preheat oven to 400.
• Bake tomatoes just until plump and shiny but not split, about 10 minutes.
• Preheat broiler.
• Broil until tomatoes begin to split and cheese begins to color, about 2 minutes.
• Place mushroom and tomato into a saucepan and simmer until it thickens into a sauce and tomatoes have broken down.
• For the dish.
• Bring a pot of water to a boil and cook ravioli until al dente.
• put ravioli in a baking dish and toss with sauce. Cover with slices of mozzarella and some parmesan if desired. Bake until cheese is bubbling.

BAKED RAVIOLI

Steps:

• Preheat oven to 350 degrees.
• Add ground beef to a large skillet over medium-high heat. Cook and crumble it for 3 minutes. Add the seasonings, hot sauce, Worcestershire sauce, and the onions and cook for 5 more minutes. Add the garlic and cook for 1 more minute. Tilt the skillet and spoon out any excess grease. Reduce heat to low.
• Spread 3/4 cup of marinara sauce on the bottom of a 9 x 13-inch casserole dish and add the rest to the skillet with the meat. Add the half and half and stir to combine. Remove from heat.
• Arrange half of the ravioli on the bottom of the casserole dish and top with half of the meat sauce, then top with ½ cup mozzarella cheese.
• Top with remaining ravioli, then the meat sauce and remaining mozzarella.
• Cover and bake for 35 minutes. If covering with foil, spray one side with non-stick cooking spray to prevent it from sticking to the cheese while it bakes.
• Remove cover and broil at 450 to brown the top slightly. It'll take just 1-2 minutes, watch it closely during this time.
• Remove from heat and serve!

OVEN-TOASTED RAVIOLI

Steps:

• Cook ravioli according to package directions; drain. Place on a baking sheet coated with cooking spray. Brush tops with salad dressing; sprinkle with bread crumbs. , Bake at 350° for 12-15 minutes or until golden brown. Serve with marinara sauce.