Ingredients:
- 8 tomatoes sliced 1/4
- 2 tsp italian seasoning
- 24 ravioli
- 1 cup parmagiano reggiano grated
- 1 bunch(es) basil confetti chopped
Directions:
- Preheat oven to 325ºF.
- Arrange tomato slices on a rack set over a sheet pan and drizzle with about 2 tablespoons EVOO. Season with salt, pepper and Italian seasoning and roast until tender and caramelized, about 45 minutes. Reserve.
- While tomatoes are roasting, bring a large pot of water to a boil. Salt it and cook ravioli to package directions and drain.
- Raise oven temp to 375°F.
- Build mini lasagnas in the cups of a muffin tin - start with a ravioli, a roasted tomato, a sprinkle of mozzarella, a sprinkle of parm, 1 basil leaf, and repeat once. Reserve remaining basil leaves.
- Bake in oven until cheese is melted, about 10-15 minutes. Thinly slice the remaining basil for garnish.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 101.98 Kcal (427 kJ) | ||
| Calories from fat | 42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.67g | 7% | |
|---|---|---|---|
| Cholesterol | 6.8mg | 2% | |
| Sodium | 282.86mg | 12% | |
| Potassium | 138.02mg | 3% | |
| Total Carbs | 3.17g | 1% | |
| Sugars | 1.62g | 6% | |
| Dietary Fiber | 1.17g | 5% | |
| Protein | 12.51g | 25% | |
| Vitamin C | 5.8mg | 10% | |
| Calcium | 367.3mg | 37% | |
| Amount Per 100 g | |||
| Calories | 121.71 Kcal (510 kJ) | ||
| Calories from fat | 50.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.57g | 7% | |
|---|---|---|---|
| Cholesterol | 8.12mg | 2% | |
| Sodium | 337.57mg | 12% | |
| Potassium | 164.72mg | 3% | |
| Total Carbs | 3.78g | 1% | |
| Sugars | 1.93g | 6% | |
| Dietary Fiber | 1.4g | 5% | |
| Protein | 14.93g | 25% | |
| Vitamin C | 6.9mg | 10% | |
| Calcium | 438.4mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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