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Tuesday, July 17, 2018

A New Way to Make Ravioli

Janet Groene's
Baked Ravioli

    This rich, creamy,  meatless treat is thrown together in one dish. The ravioli does not have to be cooked separately. To make the ravioli plump, assemble the dish early in the day or the night before. Then pop it into the oven to bake while you relax with a sundowner. 

     It comes out of the oven with a golden glow, each little dumpling surrounded by a halo of egg custard. Make it bland for comfort food or spice it with Tabasco for fiercer palates. 

9-ounce package refrigerated cheese ravioli
Small can sliced ripe olives, well drained
2 plum tomatoes, diced and drained
About 1 ½ cups frozen peas
4 eggs
 Small can (2/3 cup) evaporated milk
1 ½ cups grated Cheddar cheese 

    Grease an 8 X 10-inch baking pan or dish and spread ravioli evenly. Sprinkle with olives, tomatoes and peas. Add water to milk to make 1 1/4 cups liquid and whisk with the eggs. Pour egg mixture over ravioli, cover with plastic wrap and refrigerate overnight.
    To bake, set  oven to 350 degrees. Sprinkle casserole with the cheese and bake about 35 minutes or until it’s “set” as for custard.  Let cool 5 minutes, then serve. Serves 4. 

See more of Janet Groene's RV-ready recipes at

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