Ravioli Canadian Ricotta Bake
This recipe makes 8 servings
|Per each of 8 servings:||-|
|total fat||23 g|
|sat. fat||10 g|
- Portion size: 6 to 8
1 pkg (350 g) cheese-, meat- or chicken-filled fresh ravioli
2 small zucchini, thinly sliced
1 tub (475 g) Canadian Ricotta cheese, drained
1-1/3 cups (325 mL) grated Canadian Parmesan cheese
1/4 cup (60 mL) chopped fresh parsley
1/4 tsp (1 mL) each salt and pepper
3 tbsp (45 mL) olive oil
6 plum tomatoes, thinly sliced
2 green onions, thinly sliced
In large saucepan of boiling salted water, cook ravioli according to package instructions until al dente. Using slotted spoon, transfer ravioli to strainer. In same saucepan, blanch zucchini for 1 minute. Drain well; pat dry.
Mix together ricotta, half of the Parmesan cheese, the egg, all but 1 tbsp (15 mL) of the parsley, and the salt and pepper.
Brush 11- x 9-inch (2.5 L) casserole or glass baking dish with 1 tbsp (15 mL) of the oil; layer half of the tomatoes, then half of the ravioli. Scatter zucchini and green onions over top; spread with ricotta mixture.
Top with remaining ravioli, then remaining tomatoes. Top with remaining Parmesan and parsley; drizzle with remaining oil.
Bake in 400°F (200°C) oven until cheese is golden and bubbly, about 30 minutes. Cut into squares. Makes 6 to 8 servings.