Speedy
Skillet Ravioli Lasagna
Ingredients
TOMATO
SAUCE
- 2 tablespoons extra-virgin
olive oil
- 2 large garlic
cloves, thinly sliced
- 2 tablespoons tomato
paste
- Pinch of dried red pepper
flakes
- One 28-ounce can crushed tomatoes
- 2 large
fresh basil sprigs, plus torn leaves for garnish
- 1 teaspoon sugar
- 1 teaspoon coarse
kosher salt (preferably Diamond Crystal)
- 1/4 teaspoon freshly ground pepper
LASAGNA
- 1½ pounds frozen
cheese ravioli
- 8 ounces mozzarella cheese (preferably
fresh), shredded (2 cups)
- Parmesan
cheese
Preparation
1. MAKE THE
TOMATO SAUCE: Preheat the oven to 450°F with a rack in the
center. Heat the oil in a large ovenproof skillet over medium heat until
shimmering, about 2 minutes. Add the garlic and cook, stirring, until softened
but not browned, 1 to 2 minutes. Add the tomato paste and cook, stirring, until
it darkens slightly, 1 to 2 minutes. Add the red pepper flakes, crushed
tomatoes, basil sprigs, sugar and 1 cup water. Season with the salt and black
pepper and increase the heat slightly to bring to a boil.
2. COOK THE
RAVIOLI: Gently separate any frozen ravioli stuck together
without tearing. Any that resist will separate during cooking. Add the
ravioli to the skillet and cook over medium heat, stirring gently, until
the sauce is very thick and the ravioli are just tender, about 15 minutes.
3. ASSEMBLE
THE RAVIOLI LASAGNA: Spoon half of the ravioli and sauce into a
bowl. Arrange the ravioli in the skillet in an even layer and sprinkle with
half of the mozzarella. Arrange the remaining ravioli on top and sprinkle
with the Parmesan and remaining mozzarella.
4. Bake the ravioli lasagna until bubbling and the
cheese is lightly browned, 10 to 12 minutes. Scatter the basil leaves on
top and let rest for 10 minutes before serving.
