Ravioli Vegetable Stacks

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)

  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. 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. 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.