Stephanie grew up in a meat & potatoes world until she was exposed to the culinary world. She ran a successful wedding cake business in Austin until moving to Dallas. Her cooking is inspired by French & Italian cuisine and by local farmers.
INGREDIENTS - 4 servings
1 lb 5 Cheese Ravioli
2 Cups Tomato Basil Sauce
6 Oz Toma Cheese, can substitute by Tomme or another semi hard / semi soft Cow's milk Cheese
2 Oz Parmesan cheese
Preheat the oven to 350 degrees.
Bring a large pot of water to a boil over high heat. Generously salt the boiling water, add the ravioli and cook according to the package instructions until al dente.
Meanwhile, pour the pasta sauce of your choice into an 8”x8” baking pan. Drain the pasta well and add it to the baking pan. Toss to combine the sauce and the ravioli. Evenly spread the cheeses over the ravioli and bake for 20 to 25 minutes, until the cheese is bubbly and just starting to brown.
Remove from oven and allow to cool for 5 minutes before serving.
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