Recipes

Fresh Ravioli Skillet Lasagna

:5 min

:20 min

Serves 4

2 cups Longo’s Signature Tomato Basil Pasta Sauce

1 cup no salt added vegetable broth

1 pkg (350g) Longo’s Fresh Butternut Squash Ravioli or Longo’s Kale, White Bean and Sausage Ravioli

1 tub (300g) Longo’s Ricotta Cheese

2 cups Longo’s Baby Spinach

PANTRY ITEMS

Longo’s Canola Cooking Spray

•Spray nonstick skillet with Longo’s Canola Cooking Spray, set aside.
•Combine pasta sauce and broth together and pour 1 1/2 cups into bottom of skillet. Nestle half of the ravioli into sauce. Spoon ricotta over top and sprinkle with spinach.
•Add remaining ravioli and pour remaining sauce mixture over top. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and simmer gently for 10 minutes. Uncover and cook for 5 minutes or until ravioli are tender.
•Use a large spoon to serve like lasagna out of the skillet.

Tips

•Using fresh ravioli helps make this a quick skillet meal. Larger ravioli may take a bit longer to cook.
•Substitute 1 pkg (350 g) Longo's Kale, White Bean and Sausage Ravioli for the Butternut Squash Ravioli.

Per serving: 410 calories