Aired March 30, 2012

Ingredients
8 vine-ripened tomatoes, sliced about 1/4-inch thick
4 tablespoons EVOO Extra Virgin Olive Oil, divided
2 teaspoons Italian seasoning
Salt and ground black pepper
24 ravioli, square or round depending on your muffin tin
1/2 pound ball fresh mozzarella, grated
1/2 cup grated Parmigiano-Reggiano
1 bunch of basil leaves, about 24
Preparation

Preheat oven to 325F.

Arrange tomato slices on a rack set over a sheet pan and drizzle with about 2 tablespoons EVOO. Season with salt, pepper and Italian seasoning and roast until tender and caramelized, about 45 minutes. Reserve.

While tomatoes are roasting, bring a large pot of water to a boil. Salt it and cook ravioli to package directions and drain.

Raise oven temp to 375F.

Build mini lasagnas in the cups of a muffin tin - start with a ravioli, a roasted tomato, a sprinkle of mozzarella, a sprinkle of parm, 1 basil leaf, and repeat once. Reserve remaining basil leaves.

Bake in oven until cheese is melted, about 10-15 minutes. Thinly slice the remaining basil for garnish.

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