Mini Round Cheese Ravioli Florentine Bake

Mini Round Cheese Ravioli Florentine Bake

Servings: 5   |   Preparation: 45 Mins


  • 1-24 oz. package Celentano Mini Rounds Cheese Ravioli
  • 2 cups fresh chopped spinach
  • ½ cup chopped fresh basil
  • 2 cups tomato sauce
  • 2 cups shredded mozzarella cheese
  • 1 tsp. olive oil
  • 3 tsp. minced garlic
  • ½ cup dry biscuit mix
  • 1 cup milk
  • 2 eggs


Heat oven to 400°F. Spray an 8 x 12 baking dish with cooking spray. Thaw ravioli in a pot of boiling water for 1 minute; drain. Place ½ of the ravioli in a single layer on the bottom of the baking dish. Cover with chopped spinach, chopped basil, 1 cup of tomato sauce, and 1 cup of shredded mozzarella. Finish with the remaining ravioli (single layer), 1 cup shredded mozzarella, and 1 cup of sauce. In a small skillet, heat oil over medium heat. Stir in garlic in oil and cook until fragrant, about 1 minute.  In small mixing bowl whisk together milk, dry biscuit mix, eggs, and garlic with oil. Pour mixture evenly over layered ravioli, and bake uncovered for 40 minutes or until crust is brown and bubbly. Let stand 10 minutes before serving.