Skillet Ravioli

posted by 4 years ago


2 Tbs. olive oil

1/2 c. onion, minced

2 carrots, grated

1 clove garlic, minced

1 tsp. dried basil

1 tsp. dried oregano

Coarse salt & fresh ground pepper, to taste

1 (16 oz.) package Conte's Pasta Ravioli-Cheese, unthawed

1 jar Francesco Rinaldi® Pasta Sauce-ToBe Healthy Spicy Marinara

1/2 pound provolone cheese, sliced

1/2 c. Parmesan cheese, grated


Preheat the oven to 350°F. Heat the oil in an ovenproof 12-inch skillet over medium-high heat. Sauté onion, carrots, garlic, and herbs until the onion is translucent; about 3 minutes. Transfer the onion mix to a bowl. Arrange the still-frozen ravioli (breaking them apart if they're clumped) in one layer in the skillet and sprinkle with the onion mix. Ladle the marinara sauce evenly over the ravioli. Place the pan over medium heat and without stirring, cook everything until the ravioli are heated through and beginning to brown on the bottom (gently lift one with a fork to check), about 10 minutes. Remove the skillet from the heat, then arrange the provolone slices over the sauce and sprinkle the whole thing with Parmesan. Bake the lasagna in the middle of the oven until the cheese is melted, about 10 minutes. (Serves: 4)

tags:  skillet ravioli, francesco rinaldi, pasta sauce, ravioli, italian
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