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.