Baked Ravioli with Tre Stelle® Mozzarella and Ricotta Dip
Ravioli are baked until crisp and served along with this cheesy hot spinach dip making it a unique appetizer for a cheese-loving crowd.Prep Time:
15 minutes Ready In:
1 hour or less Serves:
Makes approximately 24 appetizers
Dip: 1 Tub | 275 g Tre Stelle® Extra Smooth Ricotta 1 Package | 300 g Frozen, chopped spinach, thawed, drained and squeezed dry 1 clove garlic, minced ½ cup Tre Stelle® Shredded Mozzarella Cheese ½ cup | 125 mL sour cream 2 green onions, thinly sliced Ravioli: 1 pkg | 350 g crescent shaped fresh ravioli 3 tbsp | 45 mL butter ¼ cup | 50 mL Tre Stelle® Grated Parmesan Cheese
Preheat oven to 350ºF (175ºC). Combine all of the dip ingredients and pour into a oven proof dish sprayed with non-stick cooking spray. Bake for 20 minutes. Meanwhile, cook ravioli in a large saucepan of boiling salted water until al dente; drain. Return ravioli to saucepan; add butter and stir gently to melt the butter. With your fingertips pick up ravioli and place on a parchment lined cookie sheet. Sprinkle with Parmesan cheese and bake for 15 minutes or until nicely browned. Remove from oven and serve with Garlic and Spinach Ricotta dip.