Ravioli Custard Florentine
Turn a can of ravioli into a festive, one-dish meal for two.
8-ounce package Stouffer’s frozen spinach souffle, thawed
15-ounce can ravioli in tomato sauce
3/4 cup milk
1 jumbo or 2 medium eggs
1/8 teaspoon each ground pepper, salt, nutmeg
Grated Parmesan cheese (optional)
Spoon half the spinach souffle into a small greased casserole and top with a layer of ravioli. Top with remaining spinach souffle. Whisk egg and milk with seasonings and pour over casserole. Bake at 350 degrees 20-25 minutes or until custard is set and puffy. Sprinkle with Parmesan and serve. Serves 2. This can also be made in two, individual ramekins.
See more of Janet Groene's chic, shortcut recipes for camping, RV travel and campground potlucks athttp://www.CampAndRVcook.blogspot.com