Merry Ravioli Day! National Ravioli Greetings! Happy National Ravioli Day and many happy returns of the day!
Yes, it’s National Ravioli Day. Did you remember a gift for your loved ones? I mean, it’s a big day. But no worries if you didn’t. Just make them this dish and they’ll be talking about National Ravioli Day 2013 for many years to come.
You’ll remember it fondly, too. You’ll remember it as the day it took you 10 minutes to assemble a lasagna – and that includes cooking the pasta. If you’ve ever made lasagna, you know that’s a pretty impressive number.
Seriously though … I have to admit I feel a little guilty posting this one. I really try to make most meals from scratch, but I’ve never made ravioli at home – or any pasta, for that matter. Someday soon. But for now, this one is made with store-bought ravioli – the fresh stuff you find in the refrigerated section.
The upside, of course, is that this comes together so super quickly.
It’s just ravioli, cheese, and Italian tomato sauce. No need to make any additional sauces, no need to mix up a ricotta layer. Just sauce, then ravioli, then cheese, then repeat, then bake.
Increase the super-convenience factor by making them up to a couple of days in advance and refrigerating until you’re ready to bake and serve. Or wrap them well and stick them in the freezer for up to a few months.
The other beautiful thing about this particular dish is that it’s perfect for mixed-diet households. Usually my one dish two ways recipes start out vegetarian and then meat is added to a portion of the meal toward the end of the process. With this, all you have to do is use meat-filled ravioli for your resident carnivore and meatless ravioli for the vegetarians, and you’re good to go. This last batch, I used Trader Joe’s Beef Bolognese ravioli for my guy and their Arugula & Parmiggiano Reggiano for me.
My gift to you this fine holiday.
Easy Individual Ravioli Lasagnas
- 2 9- ounce packages fresh store-bought ravioli (any variety)
- 3 cups 24 ounces [url href="https://www.kitchentreaty.com/italian-tomato-sauce/"]Italian tomato sauce[/url] or your favorite tomato-based spaghetti sauce
- 3 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- Preheat oven to 375 degrees Fahrenheit.
- Follow package directions for cooking ravioli, boiling for one minute less than the package states. Drain and set aside.
- Set out four individual ramekins approximately five inches in diameter and three inches deep (I use [url href="http://www.pier1.com/Porcelain-Ramekin---5.25%22/2269904,default,pd.html" target="_blank"]these 5 1/4" ramekins from Pier 1 Imports[/url]).
- Add one or two spoonfuls sauce to the bottom of each ramekin and spread a bit. Place a single layer of two or three raviolis (depending on size) into each dish. Pour 1/3 cup sauce over the top of each and spread with the spoon. Sprinkle with 1/3 cup mozzarella. Repeat layers one more time - ravioli, sauce, cheese. Layer remaining ravioli on the top and divide remaining sauce among each. Top with remaining mozzarella and sprinkle with the Parmesan cheese.
- Bake for 20 - 25 minutes until the cheese is melted and bubbling.
- Allow to cool for about 5 minutes and then serve. Careful, the ramekins will stay very hot for awhile!