Ravioli-Vegetable Stacks

By angielaine

I made this while temporarily living in Sean Doyle’s apartment in C. Springs. It’s a great dish that is easy to make and doesn’t require a lot of dishes or ingredients. I marinate the tomatoes in Italian blend seasoning and oil rather than drizzling the dish with oil. And used a blended parmesan cheese rather that shredded cheese to give it a richer flavor with less cheese all together.

Ingredients

• 1 lb. frozen sausage, meat, or cheese filled ravioli
• 2 small zucchini
• 4 plum tomatoes, thinly sliced
• 3 Tbsp olive oil
• 1/2 cup small fresh basil leaves
• 1 – 8 oz. package shredded Italian-blend cheese

Details

Servings 4

Preparation

Step 1

Preheat oven to 425°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. Thinly slice tomatoes. In a 2-quart square baking dish layer half the tomato slices. Drizzle 1 Tbsp of the oil. Sprinkle half the basil. Using tongs, layer half the ravioli and sprinkle half the cheese. Layer the zucchini slices; drizzle 1 Tbsp oil. Layer remaining ravioli, basil, cheese, and tomatoes; drizzle remaining oil. Season with salt and pepper. Bake, uncovered, 9 to 10 minutes or until cheese is melted and begins to brown. To serve, cut in squares; sprinkle with fresh basil.