Photograph by Quentin Bacon
Adapted from Laurie David’s The Family Cooks
If you think about it, a ravioli is already a mini layered lasagna. All it needs is some vegetables, sauce, and cheese, and another layer of the same, then…ta-da! A ravioli cupcake lasagna.
For kids, for adults, for parties…these ravioli cupcakes are a hit at any time.
Makes 12 “cupcakes”
- 3 Tablespoons olive oil
- ½ medium onion, diced
- 2 garlic cloves, minced
- 8 ounces frozen spinach or kale, thawed and squeezed dry
- 24 large vegetable ravioli (round ones fit best into muffin tins)
- 1 egg, lightly beaten
- ½ cup grated Parmesan cheese
- 4 cups of your favorite tomato sauce, store-bought or homemade
- 1½ cups grated melting cheese, such as mozzarella, fontina, or Monterey jack
1. Line 12 cups of a muffin tin with foil liners. Preheat the oven to 400° F and position the rack in the middle. Bring a big pot of salted water to a boil.
2. While waiting for the water to boil, heat up a skillet over medium heat. Drizzle in 2 tablespoons of the olive oil, and throw in the onion and garlic. Let them sizzle until golden, 3 to 4 minutes. Add the spinach and cook the vegetables for another moment, then slip it all into a bowl and let cool.
3. Boil the ravioli for half the amount of time the directions call for. Drain well and gently toss them with the remaining 1 tablespoon of olive oil. Fold the egg and Parmesan into the spinach.
4. Spoon 1 tablespoon of tomato sauce into each of the 12 muffin cups. Drop a ravioli on top; top with 1 tablespoon each of spinach and melting cheese; then add a dollop of tomato sauce. Tuck a ravioli on top, add another dollop of tomato sauce, and sprinkle with melting cheese. (The rest of the tomato sauce gets heated up separately.) Slide the muffin tin into the oven and bake until hot and bubbling, about 20 minutes.
5. Heat up the remaining tomato sauce in a small saucepan and serve on the side.