Speedy Skillet Ravioli Lasagna
- Preparing Time: -
- Total Time: -
- Served Person:
- parmesan cheese
- 1 tsp. sugar
- 2 tbsp. tomato paste
- 2 tbsp. extra-virgin olive oil
- 1/4 tsp. freshly ground black pepper
- 2 large garlic cloves, thinly sliced
- pinch of dried red pepper flakes
- 1 (28-oz.) can crushed tomatoes
- 2 large fresh basil sprigs, plus torn leaves for garnish
- 1 tsp. coarse kosher salt (preferably diamond crystal)
- 1 1/2 lbs. frozen cheese ravioli
- 8 oz. mozzarella cheese (preferably fresh), shredded (2 cups)
- Carbohydrate 33 g(11%)
- Cholesterol 40 mg(13%)
- Fat 11 g(17%)
- Fiber 2 g(10%)
- Protein 13 g(26%)
- Saturated Fat 5 g(26%)
- Sodium 507 mg(21%)
- Calories 280
PreparationMake the tomato sauce: Preheat the oven to 450°F with a rack in the center. Heat the oil in a large ovenproof skillet over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed tomatoes, basil sprigs, sugar, and 1 cup water. Season with the salt and black pepper and increase the heat slightly to bring to a boil. Cook the ravioli: Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the skillet and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 15 minutes. Assemble the ravioli lasagna: Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the Parmesan and remaining mozzarella. Bake the ravioli lasagna: Bake until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving. Excerpted from Lasagna: A Baked Pasta Cookbook © 2019 by Anna Hezel and the Editors of TASTE. Photography © 2019 by Dylan James Ho and Jeni Afuso. Reproduced by permission of Clarkson Potter Publishers, an imprint of Penguin Random House. All rights reserved. Buy the full book from Amazon.
PreparationMake the tomato sauce: Preheat the oven to 450°F with a rack in the center. Heat the oil in a large ovenproof skillet over medium heat until shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed tomatoes, basil sprigs, sugar, and 1 cup water. Season with the salt and black pepper and increase the heat slightly to bring to a boil. Cook the ravioli: Gently separate any frozen ravioli stuck together without tearing. Any that resist will separate during cooking. Add the ravioli to the skillet and cook over medium heat, stirring gently, until the sauce is very thick and the ravioli are just tender, about 15 minutes. Assemble the ravioli lasagna: Spoon half of the ravioli and sauce into a bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with half of the mozzarella. Arrange the remaining ravioli on top and sprinkle with the Parmesan and remaining mozzarella. Bake the ravioli lasagna: Bake until bubbling and the cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on top and let rest for 10 minutes before serving. Excerpted from Lasagna: A Baked Pasta Cookbook © 2019 by Anna Hezel and the Editors of TASTE. Photography © 2019 by Dylan James Ho and Jeni Afuso. Reproduced by permission of Clarkson Potter Publishers, an imprint of Penguin Random House. All rights reserved. Buy the full book from Amazon.
