Ramekin Ravioli Lasagna

With just four ravioli per ramekin, a sandwich bag of leftover scallop and watercress filling, and a few spoonfuls of sauce I transformed the scallop watercress ravioli into individual sized “lasagnas”. For details on the filling, ravioli, and sauce please reference the previous post.

The ravioli were the perfect shape and size for two to create an even layer. I put a spoonful of sauce, then two ravioli, then a large spoonful of filling. The last layer is just two ravioli, topped with a spoonful of sauce, and a squiggle of Sriracha. I baked them for about 20 minutes at 400.

The ravioli were great the first time around, but even better baked with extra filling and Sriracha.

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Comments on: "Ramekin Ravioli Lasagna" (5)

  1. Great pictures!

  2. that looks so good. I can seriously imagine the taste and its kind of bumming me out to be honest. how the hell am I supposed to make anything as good as the stuff you make!? lol 😛

  3. wow! that was a great idea with the ramekins, raviolis and sauce to make lasagna. Looks delish.

  4. Marianne said:

    These look great! Do you think this dish would freeze so you could thaw out one or two at a time?

    • Yup! Have one left in the freezer still. I froze them before I baked them, then just threw it into the oven frozen and baked for about 30 at 400.

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