Ravioli Casserole With Kale Recipes

RAVIOLI WITH CHICKEN SAUSAGE AND KALE

Steps:

• Bring a large pot of salted water to a boil. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the sausages and cook, turning once, until browned, 4 to 6 minutes. Move to one side of the skillet and add the onion to the other side; season with salt and pepper. Stir together with the sausages and cook until the onion is softened, 3 to 4 more minutes. Stir in the tomatoes and garlic; cook until the tomatoes brown and soften, 2 to 3 minutes.
• Add the ravioli to the boiling water and cook as the label directs. Transfer to the skillet with the sausage mixture using a slotted spoon; reserve the cooking water. Add a pinch of salt and pepper to the ravioli and stir well, then add 1/2 cup cooking water and the butter. Cook, tossing, until the ravioli are well coated and saucy, adding up to 1/2 cup more pasta water as needed. Stir in the kale to wilt, then remove from the heat. Add the Parmesan, basil and parsley; toss to combine.
• Divide the ravioli among bowls; top with more Parmesan and season with pepper.

RAVIOLI CASSEROLE WITH KALE

Steps:

• Preheat the oven to 400 degrees F. Grease a 3 quart (13x9) baking dish.
• Spoon a thin layer of marinara sauce (about 3 to 4 tablespoons) into the bottom of the dish. Place about half of the ravioli in a single layer. Spread about half of the frozen kale on top of the ravioli. Add another layer of marinara sauce on top, followed by a layer of mozzarella cheese (about half of the cheese).
• Repeat the process. Layer the rest of the ravioli, kale, marinara sauce, and cheese.
• Cover tightly with foil. Bake for 25 to 30 minutes. Uncover and bake for 15 more minutes until the cheese has melted and is slightly browned on the edges.
• Remove from the oven, serve hot, and enjoy!
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