 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
|
Ingredients:
8 tomatoes sliced 1/4 |
4 tablespoon(s) olive oil |
2 teaspoon(s) italian seasoning |
24 ravioli |
1 pound(s) mozzarella cheese grated |
1 cup(s) parmagiano reggiano grated |
1 bunch(es) basil confetti chopped |
Directions:
1. Preheat oven to 325ºF.
2. 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.
3. While tomatoes are roasting, bring a large pot of water to a boil. Salt it and cook ravioli to package directions and drain.
4. Raise oven temp to 375°F.
5. 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.
6. Bake in oven until cheese is melted, about 10-15 minutes. Thinly slice the remaining basil for garnish.
|
|