Adapted from the Better Homes & Gardens “Anyone Can Cook” cookbook gifted to me by the Olive Family.
Ingredients
2 cups purchased pasta sauce
1/3 c. water
1 9-oz. package refrigerated or frozen cheese – or meat-filled ravioli
1 egg, lightly beaten
1 15-oz. carton ricotta cheese
1/4 c. grated Romano or Parmesan cheese
1 10-oz. package frozen chopped spinach, thawed and well-drained
Grated Romano or Parmesan cheese
Cooking Instructions
In a 10-inch skillet, combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking.
Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1/4 c. Romano cheese. Top ravioli with spinach. Spoon ricotta mixture on top of spinach. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese. Makes 4 main-dish servings.
Nutritional Information
Per serving: 433 cal., 14 g total fat (3 g sat. fat.), 131 mg chol., 501 mg sodium, 49 g carbo., 3 g fiber, 36 g pro.
Our thoughts
We love spinach around our house, so this was really delicious. Even Eden, who can be picky about how her spinach is prepared and presented (like most kids), scarfed this down without batting an eyelash!
Again, lots of good protein.
Easy to make, and filling! Looks like it is harder to make than it actually is.
