These little muffins are basically just like lasagna and so good! They are easy to assemble and you can make them ahead of time too. Sterling gobbled them up and asked for seconds. I was sure once he saw the spinach he would steer clear but he ate 2 of them and that is a winning recipe in my book. This works best with the circle ravioli but the square would be fine if you can't find it. Be careful not to over cook them, I barely got mine out of the oven before the tops got too hard. If you want to make ahead just assemble everything in the muffin tray and then bake before dinner. You can use any sort of the ravioli but we used the spinach artichoke kind and they were absolutely delicious.
Enjoy!
|| R A V I O L I M U F F I N S ||
- 2 packages ravioli (you need 24 pieces of ravioli)
- 8 oz box frozen spinach, thawed
- 2 garlic cloves, minced
- 1 large shallot diced
- 1 egg lightly whipped
- 1/2 cup grated parmesan cheese
- 1 jar marinera (1 swear by Raos)
- 1 ball fresh mozzarella sliced
- 1 cup shredded Italian blend cheese
Bring a large pot of water to boil and boil the ravioli for half the time the package says. Drain and drizzle with olive oil so they don't stick together.
In a large skillet add 2 tablespoons olive oil. Add in shallot and garlic and cook about 4-5 minutes. Be careful not to burn the garlic. Squeeze the extra water out of the thawed spinach and add to skillet. Cook about 2 minutes. Add in parmesan cheese and egg and stir together well.
Take a muffin pan and spray really well with cooking spray. Take a spoonful of marinera and layer in the bottom of each cup. Add one ravioli, top with spinach and shredded cheese. The add a little more marinera, one ravioli and a slice of fresh mozzarella. Continue in all the muffin cups.
Cook at 375 degrees for about 15-20 minutes until cheese starts to brown slightly and bubble.
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