ACTIVE TIME 30 MINUTES TOTAL TIME 30 MINUTES SERVES 6
✓ Quick Cooking ✓ Freezable ✓ Make Ahead ✓ Big Batch ✓ One Pan ✓ Vegetarian
1 Tbsp. olive oil
1 small yellow onion, finely chopped (1 cup)
4 cloves garlic, finely chopped (about 4 tsp.)
1 24-oz. jar marinara sauce
1 20-oz. pkg. refrigerated four-cheese ravioli (such as Buitoni)
2 Tbsp. chopped fresh basil, plus leaves for garnish
½ tsp. kosher salt
½ tsp. freshly ground black pepper, divided
¾ cup whole-milk ricotta cheese
4 oz. low-moisture mozzarella cheese, shredded (1 cup)
PREHEAT broiler with oven rack in top third position.
HEAT oil in a 10-inch, high-sided, broiler-safe skillet over medium. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add marinara sauce. Pour ½ cup water into marinara sauce jar, seal, and shake to clean jar of any remaining sauce. Add tomato-water mixture to skillet.
STIR in ravioli, chopped basil, salt, and ¼ teaspoon pepper; cook, stirring occasionally, until ravioli are al dente, about 5 minutes. Remove from heat.
STIR together ricotta and remaining ¼ teaspoon pepper in a small bowl; dollop over mixture. Sprinkle evenly with mozzarella. Broil until cheese is melted and beginning to brown, 3 to 5 minutes. Let stand for 5 minutes before serving. Garnish with basil leaves.
PER SERVING: 516 Calories, 25g Fat (9g Saturated), 77mg Cholesterol, 4g Fiber, 23g Protein, 49g Carbs, 1,194mg Sodium, 0g Added Sugar