Oct 26, 2011

How to Boil Water: Ravioli Skillet Lasagna with Garlic-Rosemary French Rolls

Last night we tried something new. Anymore it seems like we are always trying something new though. Rob loves lasagna and he likes ravioli, so what better combination than one mixed together? With this meal we also had Garlic-Rosemary French Rolls. The meal overall was pretty easy actually.

Ingredients:
2 cups purchased pasta sauce - I just got Prego traditional
1/3 cup water
1 9-ounce package refrigerated or frozen cheese -or meat-filled ravioli - We went with meat, I'm not a big fan of meat so Rob doesn't get a lot so he was pumped to get meat
1 egg, lightly beaten
1 15-ounce carton ricotta cheese
1/4 cup grated Romano or Parmesan cheese
1 10-ounce package frozen chopped spinach, thawed and well-drained
Grated Romano or Parmesan cheese

Directions:
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 cup 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-dress servings.




With this meal I made Garlic-Rosemary French Rolls, which I originally found the recipe for on the Betty Crocker site. Now before you get too excited, you should know that I didn't actually make the rolls, I bought them but maybe someday I'll be making my own rolls. 

Ingredients:
1 package (12.4 oz) Pillsbury Oven Baked frozen crusty French dinner rolls (10 rolls) - I never found these rolls as many places as I searched, so I went with a different brand.
3 tablespoons olive or vegetable oil - of course I used olive oil, I pretty much use it for everything these days
1 teaspoon finely crushed dried rosemary leaves
1/2 teaspoon garlic powder
1 tablespoon shredded Asiago or Parmesan cheese, if desired - I didn't desire this time

Directions:
Heat oven to 420. Place rolls on ungreased cookie sheet. Bake 4 minutes.

Meanwhile, in a small bowl or measuring cup, mix oil, rosemary, and garlic powder. Remove rolls from oven. With serrated knife, carefully cut X shape in each roll, cutting about halfway through. Generously brush oil mixture over and into each roll. Sprinkle with cheese.

Bake 2 to 3 minutes longer or until golden brown. Serve warm.




And the decision about this meal? We liked it - mostly. He loved the rolls. They were pretty good. I wish I could find the Pillsbury rolls because I really like Pillsbury for their rolls. And the lasagna was pretty good too. The ravioli was a little bland, so I'm going to try another try another kind of ravioli, which will hopefully make a difference. Overall it wasn't bad, but it just needed a few improvements. It may not be going into the favorite books yet, but we are wanting to try again.


So for tonight we are having our brave, seafood meal. I'm really trying to try new foods and expand my tastes. So the meal tonight is Meyer Lemon and Dill Fish Parcels with some can corn (mostly because have it).

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