Refrigerated ravioli offers a fun twist to classic lasagna that’s ready in 1/3 the time– no need to pre-boil pasta or bake for an hour. Truly, a simple weeknight comfort food your family will love, and a great way to use leftover turkey or chicken.
1 can (14.5 oz.) Del Monte® Diced Tomatoes, not drained
1 can (6 oz.) Contadina® Tomato Paste
1 ½ cups warm water
1 tsp. dried oregano
1 Tbsp. olive oil
1 cup diced onion
3 cloves garlic, minced
2 to 3 cups chopped cooked turkey or chicken
1 pkg. (20 oz.) refrigerated cheese ravioli, uncooked
1 can (14.5 oz.) Del Monte® Cut Green Beans, drained
3 cups (12 oz.) shredded mozzarella cheese
Chopped fresh basil, optional garnish
Stir together diced tomatoes, tomato paste, water and oregano in a medium non-reactive bowl; set aside.
Stir together diced tomatoes, tomato paste, 2 cups water and sugar in a medium bowl.
Heat oil in a 3-inch deep 10-inch wide skillet or a 2-inch deep 12-inch wide skillet; add onion and garlic and cook 3 to 4 minutes until onion is softened. Add to bowl with tomato mixture; mix well.
In same skillet, add turkey in an even layer. Ladle 1 ½ cups sauce over turkey. Arrange half of ravioli evenly over sauce. Layer the following ingredients in order over the ravioli: 1 cup sauce, 1 cup cheese, green beans, remaining ravioli. Lightly press down over surface of ravioli. Top with remaining sauce and cheese.
Cover and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently 15 minutes. Remove from heat; let stand 10 minutes. Sprinkle with basil before serving, if desired.