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Baked Ravioli with Cucumber Salad and Garlic Toast
Plat

Baked Ravioli with Cucumber Salad and Garlic Toast

1 hPour 4Nutri-Score C€
par @dollartreedinners24 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • cheese ravioli (thawed, about 2 bags)Produits frais500 g
  • cream cheese (softened)Produits laitiers115 g
  • shredded mozzarella (divided)Produits laitiers200 g
  • Italian sausage pasta sauce (about 1 jar)Épicerie680 g
  • cucumber (sliced)Fruits et légumes2 morceaux
  • sour creamProduits laitiers60 ml
  • ranch seasoning (2 teaspoons)Épices10 g
  • water (optional, to thin)Autres15 ml
  • garlic toast (slices)Boulangerie4 morceaux

par portion

Nutrition

541kcal

Glucides
53 g
Protéines
24 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Saladier
  • Four

pas à pas

Préparation

  1. Make the cheese mixture

    • Warm the cream cheese until soft.
    • Mix it with the shredded mozzarella.
    Étape 1

  2. Layer the ravioli

    • Spread a layer of Italian sausage pasta sauce in the square baking dish.
    • Add a layer of ravioli, then a thin layer of the cheese mixture and more sauce.
    • Repeat for a second layer.
    • Finish with the remaining ravioli, pressing them down flat, then the remaining sauce and mozzarella.
    Étape 2

  3. Bake covered

    • Cover the dish with foil.
    • Bake at 175 °C (350 °F).
    Étape 3

  4. Make the cucumber salad

    • Slice the cucumbers.
    • Mix the sour cream with the ranch seasoning and a little water.
    • Toss the cucumbers in the dressing and chill in the fridge.
    Étape 4

  5. Brown the cheese

    • Remove the foil from the ravioli.
    • Return to the oven to brown the cheese.
    Étape 5

  6. Bake the garlic toast

    • Bake the garlic toast in the last few minutes of cooking.
    Étape 6

  7. Serve

    • Serve the baked ravioli with the chilled cucumber salad and garlic toast.
    Étape 7
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