I love quick meals!
I love one skillet dinners!
I'm so excited to share this 20 minute....YES, 20 MINUTE recipe with you today.
I found it one of my many collections of recipe magazines. This one was one pot meals by BHG (love them) and I'm so glad I tried this. I was a little skeptical because you literally just throw everything in the pot (in stages) and poof! Dinner is ready in 20 minutes....or less!
The real test though, was the taste. This says it's a lasagna. Well technically it isn't layered like one, but if you count that the two sides of the ravioli, with stuffed delicious wild mushrooms inside, actually act like layered lasagna, then I guess it is. Plus you delicately layer little dollops of ricotta cheese mixture over the top. I love that. It's not completely filled with cheese so you save on the calories, however you still get that ooey gooey lasagna cheesiness that we all crave.
The taste? Let's just say this will be in the rotation around here. And just a little tip from me...make extra if you want leftovers. Our 4 portion serving didn't last long since I caught MGG eating our lunch leftovers later that night...just sayin'!
The other part, is that this dish uses mainly convenience items, like refrigerated pasta. I used Rana (Giovanni Rana) Mushroom Ravioli and it was delishhh! You can use any fresh or frozen ravioli you choose although the mushroom lends a wonderful earthy meatiness to the dish. You will also need a really good tomato basil Marinara sauce from a jar. Use your favorite that provides you will great flavor. So don't be worried that you didn't make your own sauce. This is a 20 minute meal! If you made the sauce, and the pasta from scratch...phew! That would take hours. Who has time for that, especially on a weeknight? Not me! There is nothing wrong with using fresh packaged items to make your life easier.
Try this....really, and enjoy!
Wild Mushroom Ravioli Lasagna
adapted from BHG magazine Skillet Suppers
1 egg, lightly beaten
7 oz. skim milk ricotta cheese (from a 15oz container)
1/4 c grated Parmesan cheese
2 1/2 cups of tomato basil marinara
3/4 cup water
1 family size package of wild mushroom-filled ravioli (I used Rana's brand 22 oz.)
1 cup chopped fresh spinach
In a medium bowl combine egg, ricotta cheese, and the Parmesan cheese; set aside.
In a large skillet or braising pan, over medium heat, combine the pasta sauce and water. Bring it to a boil. Stir in ravioli and spinach. Return to a boil and then reduce heat to a simmer. Spoon the ricotta mixture into large mounds on top of ravioli mixture.
Simmer, covered, about 10 minutes or until ricotta mixture is set and ravioli is tender but still firm.