05-31-2005, 12:47 PM
2 cups light, chunk-style, spaghetti sauce
1/3 cup water
1 (9 ounce) package refrigerated or frozen cheese or meat-filled ravioli
1 egg, slightly beaten
1 (15 ounce) container ricotta cheese
1/4 cup grated Romano cheese
1 (10 ounce) package frozen, chopped spinach, thawed and drained
Additional Romano and/or Parmesan Cheese, grated
In a large skillet, combine spaghetti sauce and water. Bring to a boil. Stir in the ravioli, then cover and cook mixture over medium heat for five minutes until ravioli is almost tender, stirring a couple of times to prevent sticking.
Meanwhile, in a medium bowl, combine the egg, ricotta cheese, and Romano cheese. Dot/sprinkle the ravioli, in the skillet, with the spinach and then spoon the ricotta mixture over the spinach. Cover and cook over low heat for ten minutes more until ricotta layer is set and pasta is tender. Sprinkle each serving with additional, grated Romano and/or Parmesan cheese.
Serve with a dinner salad and hot garlic bread.
Makes 4 servings.
1/3 cup water
1 (9 ounce) package refrigerated or frozen cheese or meat-filled ravioli
1 egg, slightly beaten
1 (15 ounce) container ricotta cheese
1/4 cup grated Romano cheese
1 (10 ounce) package frozen, chopped spinach, thawed and drained
Additional Romano and/or Parmesan Cheese, grated
In a large skillet, combine spaghetti sauce and water. Bring to a boil. Stir in the ravioli, then cover and cook mixture over medium heat for five minutes until ravioli is almost tender, stirring a couple of times to prevent sticking.
Meanwhile, in a medium bowl, combine the egg, ricotta cheese, and Romano cheese. Dot/sprinkle the ravioli, in the skillet, with the spinach and then spoon the ricotta mixture over the spinach. Cover and cook over low heat for ten minutes more until ricotta layer is set and pasta is tender. Sprinkle each serving with additional, grated Romano and/or Parmesan cheese.
Serve with a dinner salad and hot garlic bread.
Makes 4 servings.