Rating: 4 stars
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

Done in less than half an hour, this is one of the quickest (and most delicious) Italian dinner recipes our Test Kitchen has ever developed! For even more protein, opt for beef ravioli instead of mushroom ravioli.

Source: Better Homes and Gardens

Gallery

Credit: Karla Conrad

Recipe Summary

total:
25 mins
Servings:
4
Yield:
about 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl combine egg, ricotta cheese, and the 2 tablespoons Romano cheese; set aside.

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  • In a large skillet combine pasta sauce and the water. Bring to boiling. Stir in ravioli and kale. Return to boiling; reduce heat. Spoon ricotta mixture into large mounds on top of ravioli mixture.

  • Simmer, covered, about 10 minutes or until ricotta mixture is set and ravioli is tender but still firm. If desired, sprinkle with additional Romano cheese.

Nutrition Facts

416 calories; fat 16g; cholesterol 118mg; saturated fat 7g; carbohydrates 45g; mono fat 1g; insoluble fiber 4g; sugars 9g; protein 26g; vitamin a 4741IU; vitamin c 52.2mg; riboflavin 0.1mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 16.4mcg; vitamin b12 0.1mcg; sodium 975mg; potassium 184mg; calcium 440mg; iron 3.6mg.
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