Ravioli Vegetable Stack

Another recipe from Better Homes and Gardens this month that I made for Mike and myself this evening. I am posting my modified version, which is basically the original halved with a few tweaks

Ravioli Vegetable Stack

Ingredients
9oz package of Buitoni Spicy Beef Ravioli, found in the refrigerator section
1 zucchini
4 plum tomatoes, thinly sliced
2 Tbsp. olive oil
1/2 cup small fresh basil leaves torn into pieces (optional, but I LOVE fresh basil so this makes the recipe for me)
1/2 cup shredded Italian-blend cheese

Directions
1. Preheat oven to 425 degrees F. Cook ravioli according to package directions. Trim and slice lengthwise zucchini. Add zucchini to ravioli during the last 3 minutes of cooking time. Drain, but do not rinse.

2. Thinly slice tomatoes. In 1.5 quart square baking dish layer half the tomato slices. Drizzle 1 tablespoon of the oil. Sprinkle half the basil. Using tongs, layer half the ravioli and sprinkle half the cheese. Layer zucchini slices; drizzle 1 tablespoon oil. Layer remaining ravioli, basil, cheese, and tomato. Season with salt and ground black pepper.

3. Bake, uncovered, 20 minutes or until cheese is melted and begins to brown. To serve, cut in squares. Makes 2-3 servings.



I was so hungry, the picture was an afterthought,obviously. The dish was light, fresh and healthy! Another one for the books.