Ravioli Canadian Ricotta Bake
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Ravioli Canadian Ricotta BakeVisit www.canadianliving.com for full recipe details.2 user reviews.
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: | - |
| cal | 379379 cal |
| pro | 20 g20g pro |
| total fat | 23 g23g total fat |
| sat. fat | 10 g10g sat. fat |
| carb | 24 g24g carb |
| fibre | 2 g2g fibre |
| chol | 85 mg85mg chol |
| sodium | 660 mg660mg sodium |
| potassium | 323 mg323mg potassium |
| % RDI: | - |
| calcium | 3636 calcium |
| iron | 1313 iron |
| vit A | 1919 vit A |
| vit C | 1515 vit C |
| folate | 2020 folate |
Ingredients
-
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 egg
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
Preparation
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.
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.
- Keywords : Main Course; Vegetarian; Italian; Pasta; Ricotta; Zucchini; Tomatoes;
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