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Enjoy this recipe from Fresh from the Farmstand Cookbook.
Submitted by: Christine Malzone from Totowa, NJ
3 13-oz. pkgs. frozen mini cheese ravioli
1 bunch broccoli, cut into bite-size pieces
1 t. garlic powder
1/4 c. butter, melted
2 c. shredded mozzarella cheese
Cook ravioli according to package directions; drain. In a separate saucepan, cover broccoli with water. Cook until tender; drain. Stir garlic powder into melted butter. Mix ravioli, broccoli and butter mixture together in a greased 13"x9" baking pan. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 20 to 25 minutes, until bubbly and cheese is golden. Serves 4 to 6. | |
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Cook ravioli according to package directions; drain. In a separate saucepan, cover broccoli with water. Cook until tender; drain. Stir garlic powder into melted butter. Mix ravioli, broccoli and butter mixture together in a greased 13"x9" baking pan. Sprinkle with cheese. Bake, uncovered, at 350 degrees for 20 to 25 minutes, until bubbly and cheese is golden. Serves 4 to 6. |
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