Wednesday, November 24, 2010

Ravioli Lasagna Cups

I've been thinking up this recipe for awhile now. I had seen version of lasagna cups online at Framed: Lasagna Cups using won ton wrappers. Real Simple magazine even came out with a recipe of their own using lasagna noodles and a cookie cutter to fit inside the cups. While they both looked really yummy, they didn't seem easy enough.

With this blog, I am striving to make simpler, muffin sized versions of yummy recipes. This recipe is precisely that. Yummy. Simple. Muffin Sized.

Now this recipe doesn't really need specific ingredients or directions. The idea is pretty straight forward and very versitile. I'm going to describe the one I made but feel free to get creative!

Ravioli Lasagna Cups

Ingredients:
raviolis, any type and shape (enough for about 2 per cup)
precooked frozen meatballs
Italian cheese blend
bread crumbs
pasta sauce

Directions:
1. Preheat oven to 350f. Precook the raviolis for about 6 mins at a low boil. Raviolis can be very delicate, so don't over cook them.

2. Heat up about 32 meatballs according to the package directions. Let them cool a bit and slice thin.

3. Start layering:


ravioli
dab of sauce*
few slices of meatball
cheese
dab of sauce*
ravioli
dab of sauce*
meatball slices
cheese
bread crumbs

(* the sauce balance is very delicate. Too much and it's soggy. Too little and it's dry. After two batches I found 3 "dabs" or very thin layers of sauce to be the perfect amount.)

4. And you're done! Pop those guys in the oven for about 12 minutes or so. Everything besides the ravioli is fully cooked so it is just to help melt the cheeses and heat up the sauce (which will help to continue cooking the raviolis.)

5. And dig in!

2 comments:

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