Prep Time: 10 mins Cook Time: 30 mins
12 Veal Osso Bucco Ravioli, frozen (Try our Veal Osso Bucco Ravioli )
1 jar Abruzzese Pomodoro Sauce (Try our Abruzzese Sauce)
8 oz Ricotta Cheese (Try our Sheep Milk Ricotta)
1/2 cup Parmesan Cheese, grated (Try our Parmesan Cheese)
1/2 cup Mozzarella, shredded (Mozzarella Ball)
1 tsp dried parsley
Salt and Ground Black Pepper
Preheat oven to 350°F.
Cook Ravioli in boiling water for 5-6 minutes until floating; drain.
Mix ricotta cheese, 1/4 cup parmesan and 1/4 cup mozzarella, egg, parsley, salt and pepper.
In a small baking dish, cover bottom with pasta sauce.
Lay one layer of 6 ravioli in bottom of dish, cover with sauce.
Spread ricotta mixture over 1st layer of ravioli and sprinkle with parmesan and mozzarella.
Add 2nd layer of 6 ravioli and cover with sauce.
Sprinkle top with remaining parmesan.
Bake for 30 minutes until bubbling and browned on top. Buon Appetito!