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Ravioli-Vegetable Stacks

Makes: 4 servings
Start to Finish 25 mins
Ravioli-Vegetable Stacks
Ingredients
  • 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)
Directions

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.

Nutrition Facts (Ravioli-Vegetable Stacks)
  • Servings Per Recipe 4,
  • cal. (kcal) 571,
  • Fat, total (g) 33,
  • chol. (mg) 114,
  • sat. fat (g) 12,
  • carb. (g) 48,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 8,
  • sugar (g) 5,
  • pro. (g) 29,
  • vit. A (IU) 1652,
  • vit. C (mg) 31,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 1258,
  • Potassium (mg) 476,
  • calcium (mg) 495,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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