Ravioli Cupcake Lasagnas
- May 12, 2015 |
- by Kirstin Uhrenholdt
Cupcake lasagnas are becoming quite fashionable here in my neck of the woods, they are so perfectly kid-sized.
In this recipe I use ravioli as the noodle, because if you think about it, a ravioli is already a mini layered lasagna. All it needs is some vegetable, sauce and cheese, and another layer of the same, then… tada, a ravioli cupcake lasagna!
24 large ravioli (any flavor)
½ medium onion, diced
2 garlic cloves, minced
8 ounces frozen spinach (or kale), defrosted
1 egg lightly beaten
½ cup Parmesan cheese
4 cups of your favorite tomato sauce, store bought or see recipe here
1 ½ cups of your favorite grated melting cheese, (like mozzarella, fontina or jack)
3 tablespoons olive oil
To make (12 cupcakes, serves 12 little people or 6 big ones):
Preheat your oven to 400º. Start salted water cooking in your big pasta pot. Line twelve muffin tins with parchment paper squares, or cupcake liners.
Meanwhile squeeeeze all the moisture out of the spinach, either with your hands or a salad spinner. Heat up a skillet, drizzle in 2 tablespoons of olive oil and throw in the onions and garlic. Let them sizzle over medium heat until golden then add the spinach. Sauté for another moment or two, then slip the spinach and onions into a bowl and let cool.
Boil the ravioli for half the amount of time their directions call for. Drain them well and gently toss them with 1 tablespoon olive oil. Fold the egg and Parmesan cheese into the spinach.
Drop one ravioli into each muffin tin, top with a tablespoon each of spinach and cheese, then a dollop of tomato sauce. Tuck a ravioli on top, add another dollop of tomato sauce and sprinkle with cheese. Bake for 20 minutes or until hot and bubbling. Heat up the remaining tomato sauce and serve on the side.
Go ahead and experiment, use your favorite turkey Bolognese sauce instead of tomato, or chopped up cooked broccoli instead of spinach, use a smidge of goat cheese or a spoonful of pesto.