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from Debra's cookbook

Ravioli-Vegetable Stacks Recipe




  • 1 pound frozen sausage-or meat-filled ravioli
  • 2 small zucchini
  • 4 plum tomatoes, thinly sliced
  • 3 tablespoons olive oil
  • 1/2 cup small fresh basil leaves
  • 1 8 ounce package shredded Italian-blend cheese (2 cups)
  • Fresh basil (optional)
  • Preparation:
    1. 1. Preheat oven to 425 degrees F. Cook ravioli according to package directions. Trim and lengthwise slice zucchini. Add zucchini to ravioli during the last 3 minutes of cooking time. Drain, but do not rinse.
    2. 2. In 2-quart square baking dish layer half the tomato slices. Drizzle 1 tablespoon of the oil. Sprinkle half the basil. Using tongs, layer half the ravioli and sprinkle half the cheese. Layer zucchini slices; drizzle 1 tablespoon oil. Layer remaining ravioli, basil, cheese, and tomato; drizzle remaining oil. Season with salt and ground black pepper.
    3. 3. Bake, uncovered, 9 to 10 minutes or until cheese is melted and begins to brown. To serve, cut in squares; sprinkle with fresh basil. Makes 4 servings.
    4. nutrition facts (Ravioli-Vegetable Stacks)
    5. Servings Per Recipe 4, Calories 571, Protein (gm) 29, Carbohydrate (gm) 48, Fat, total (gm) 33, Cholesterol (mg) 114, Saturated fat (gm) 12, Monosaturated fat (gm) 7, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 8, Sugar, total (gm) 5, Vitamin A (IU) 1652, Vitamin C (mg) 31, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 44, Sodium (mg) 1258, Potassium (mg) 476, Calcium (DV %) 495, Iron (DV %) 3, Percent Daily Values are based on a 2,000 calorie diet

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