Grilled Cheese Ravioli Recipe By Tasty

Steps:

• Cut each cheese slice into 4 pieces; place in 4 stacks of 4 cheese pieces each.
• Spoon 1 tsp. pizza sauce onto center of each of 4 bread slices; top each with 1 cheese stack.
• Brush cheese-topped bread slices with water, being careful to not brush water onto cheese.
• Cover with remaining bread slices. Press edges of sandwiches together with fork to seal.
• Mix Parmesan and oil until blended; brush evenly onto outsides of sandwiches.
• Cook in large nonstick skillet on medium heat 3 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.
• Serve with remaining pizza sauce.

Steps:

• Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons olive oil and 1 chopped onion and sauté about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves and cook 1 minute. Stir in 1 pound refrigerated ravioli and 2 cups water and shimmy the pan to settle the ravioli. Cover the grill and cook, stirring once or twice, until the ravioli are tender and the liquid has reduced to a thin layer, 8 to 10 minutes. Remove from the heat and stir in 1/2 cup pesto; top with basil and Parmesan.

Steps:

• Preheat the oven to 400°F (200°C).
• Melt the butter in a medium pot over medium heat. Add the onion and garlic, and cook, stirring frequently, until softened, about 5 minutes.
• Add 1 tablespoon of McCormick® Perfect Pinch® Salad Supreme, the crushed tomatoes, and half of the basil. Bring to a boil, then reduce the heat to medium-low and simmer until the sauce is slightly thickened, 5 minutes.
• In a large ovenproof skillet, layer ⅓ of the sauce, ½ of the ravioli, and ⅓ of the mozzarella, then sprinkle with 1 tablespoon McCormick® Perfect Pinch® Salad Supreme. Top with another ⅓ of the sauce, the remaining ravioli, and another ⅓ of the mozzarella. Finish with the remaining sauce, remaining mozzarella, the bread crumbs, and remaining tablespoon of McCormick® Perfect Pinch® Salad Supreme.
• Bake for 15-20 minutes, or until the bread crumbs are light golden brown and the sauce is bubbly. Garnish with the remaining basil.
• Enjoy!

Steps:

• Cook ravioli according to package directions; drain and pat dry. In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the bread crumbs, cheese and basil. Dip ravioli in eggs, then in bread crumb mixture. , In a large skillet or deep-fat fryer, heat 1/4 cup oil over medium heat. Fry ravioli in batches for 30-60 seconds on each side or until golden brown and crispy; drain on paper towels. Halfway through frying, replace the oil; wipe out skillet with paper towels if necessary. , Sprinkle with additional cheese if desired. Serve with marinara sauce.