Ravioli Vegetable Stacks
1 pound frozen sausage-or meat-filled ravioli
2 small zucchini
4 plum tomatoes, thinly sliced
3 tablespoon olive oil
1/2 cup small fresh basil leaves
1 8-ounce. package. shredded Italian-blend cheese (2 cups)
Fresh basil (optional)
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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. -
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. -
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.