Cheesy baked ravioli and romaine salad
Indulge in a delightful mix of cheesy baked ravioli and crisp romaine leaves for a unique and flavorsome salad experience.
Ingredients:
- ½ cup plus 3 Tbsp. olive oil, divided
- ½ cup chopped yellow onion (from 1 onion)
- 3 tablespoon tomato paste
- 1 teaspoon dried Italian seasoning
- 1 28-oz. can fire-roasted crushed tomatoes
- 1 ¼ teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 20-oz. pkg. refrigerated cheese ravioli
- 230g shredded whole-milk mozzarella cheese (about 2 cups)
- 2 teaspoon lemon zest plus 1⁄4 cup fresh juice (from 2 lemons)
- 2 7-oz. romaine lettuce hearts, chopped (about 12 cups)
Instructions:
- Preheat your oven to 375°F. Heat up 2 tablespoons of oil in a large skillet over medium heat. Cook the onion, stirring frequently, until soft, for about 5 minutes. Stir in tomato paste and Italian seasoning; cook, stirring continuously, for 1 minute. Add crushed tomatoes and ½ teaspoon each of salt and pepper. Bring the mixture to a simmer over medium heat; cook, stirring occasionally, until the sauce thickens, around 10 minutes. Remove from the heat.
- Grease a 13-by-9-inch or other 3-quart baking dish with 1 tablespoon of oil. Spread 1 cup of tomato sauce on the bottom of the dish.
- Place half of the ravioli over the sauce in the baking dish in one layer, slightly overlapping the ravioli. Evenly spread 1 cup of tomato sauce over the ravioli. Sprinkle half of the cheese on top. Repeat the layers once more, using the remaining ravioli, tomato sauce, and cheese. Bake until the sauce is bubbling and the cheese is melted and golden, which should take 30 to 35 minutes.
- In a large bowl, whisk together the lemon zest, lemon juice, and the remaining ½ cup of oil, ¾ teaspoon of salt, and ½ teaspoon of pepper until well combined. Add the lettuce and gently toss to coat. Serve the salad alongside the baked ravioli.
Summary:
- Calories: 4128 kcal
- Fat: 243 g
- Protein: 148 g
- Carbs: 362 g
- Potassium: 4648 mg
- Magnesium: 414 mg