Make the cheese mixture

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

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.

Bake covered

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

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.

Brown the cheese

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

Bake the garlic toast

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

Serve

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