Okay, so for all my non-Italian friends, ravioli is square pasta-pockets with a filling, usually a cheese or meat filling. I suppose you can make them from scratch, but I’ve never done that. But then, neither have I bought the ubiquitous canned variety either. Instead, I prefer the frozen kind.
And here’s why: you can make a Ravioi Casserole dish in no time with essentially three ingredients in 55 minutes flat (5 minutes to assemble; 50 minutes to bake), and still give the impression that you slaved over it. So, here’s how you’d do that:
- Open your bag of frozen ravioli and empty its contents in a nice casserole dish; spread them around dish as evenly as you can
- Open a jar of spaghetti sauce and pour over the ravioli (I like the Prego mushrooms and onions variety)
- Sprinkle a cup of shredded mozzarella cheese on top; cover w/ foil; bake at 350 for 50 minutes
Serve with love! And thick slices of homemade bread if you have any (the cheating kind is fine, btw!); otherwise, store-bought will do just fine!