Heat oven to 375 degrees. Thaw cheese ravioli in hot water for 1 minute, drain and set aside. Thaw 35 meatballs in microwave for 1-2 minutes; crumble the thawed meatballs into small pieces using a fork or food processor. In a 9” x 13” baking dish, pour a thin layer of spaghetti sauce to cover the bottom of the dish. Arrange 12 ravioli in a single layer over the sauce. Take half of the crumbled meatballs and spread over the ravioli. Sprinkle half of the cheese over the meatballs. Repeat the process with a second layer of sauce, ravioli and meatballs. Add a thin layer of sauce over the top of the meatballs. Bake for 45 minutes, covered with tin foil. Uncover after 45 minutes and sprinkle with the rest of cheese. Bake uncovered for an additional 10 – 15 minutes. Let stand for 5 – 10 minutes before serving.
* For a different flavor, substitute with Rosina Angus Meatballs. Add fresh spinach between layers if desired.