Skillet Ravioli Lasagna
Ingredients
1 Tbsp. olive oil
1 small yellow onion, finely chopped (1 cup)
4 cloves garlic, finely chopped (about 4 tsp.)
24-oz. jar marinara sauce
1 20-oz. pkg. refrigerated four-cheese ravioli (such as Buitoni)
2 Tbsp. chopped fresh basil, plus leaves for garnish
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper, divided
3/4 cup whole milk ricotta cheese
4 oz. low-moisture mozzarella cheese, shredded (1 cup)
Instructions
Preheat broiler
Preheat broiler with oven rack in top third position.
Cook sauce
Heat oil in a 10-inch, high-sided, broiler-safe skillet over medium. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add marinara sauce. Pour 1⁄2 cup water into marinara sauce jar, seal, and shake to clean jar of any remaining sauce. Add tomato-water mixture to skillet.
Add ravioli
Stir in ravioli, chopped basil, salt, and 1⁄4 teaspoon pepper; cook, stirring occasionally, until ravioli are al dente, about 5 minutes. Remove from heat.
Broil, garnish, and serve
Stir together ricotta and remaining 1⁄4 teaspoon pepper in a small bowl; dollop over mixture. Sprinkle evenly with mozzarella. Broil until cheese is melted and beginning to brown, 3 to 5 minutes. Let stand for 5 minutes before serving. Garnish with basil leaves.
Description
A quick to put together meal that's perfect for a weeknight - or a football game day!
Servings
6
Notes
Having frozen ravioli and sauce on hand makes this a quick and easy dinner. We had spinach ravioli and it worked. In a pinch, the ricotta could be eliminated.
Source
Jenna Helwig for Real Simple
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