Baked Ravioli

This recipe was a by product of my need to finish up a huge packet of frozen spincach ravioli from Costco. The first time I made it with a tomato basil base but the use of pesto for this dish, like any other, improves it phenomenally. Now my hubby loves this so much that I always make excess and it also recently won the title of "Best Veggie Dish" and "Best Comfort Food" in my office potluck. So here goes.....




Ingredients:

• Frozen or fresh spinach ravioli or any ravioli of your choice - 20/25 ravioli pieces
  
• Cherry tomatoes - 15-20
• Bell peppers julienne cut- all colors and any number you like
• Sun dried tomatoes
• Olives (chopped)
  
• Pine nuts - handful
• Pesto Sauce - 1 cup (I user Trader's Joe's pesto but you could make your own)
• Basil leaves julienne cut- 5/6 (optional)
• Mozarella cheese grated - 1 cup
  
• Parmesan cheese grated - 1 cup
• Sale to taste
• Crushed red pepper
• Crushed black pepper
• Olive oil
• Whole Garlic
  

Directions:

• Heat water with some salt and boil the ravioli until al-dente (not too soft and still has some bite left to it)
• In a pan, heat some olive oil and toast the pinenuts and garlic until brown
• Saute the bell pepper, cherry tomatoes, olives and sun dried tomatoes until semi cooked
• Add the pesto sauce, crushed black and red pepper and some salt to taste to the cooked veggies
  
• In a baking pan, layer the bottom with the ravioli. Top it with a layer of the veggies with pesto and a light layer of mozarella chese , parmesan cheese and basil leaves
  
• Add another layer of ravioli and veggies
• Top with mozarella first and then parmesan. When broiled the parmesan will harden up on the top giving a crispy crust.
• Stick the baking pan in the oven preheated at 350F for 15-20 mins or until you see a golden brown crust on top
• Serve with fresh grated parmesan cheese and chopped basil on top.