Chopped Spinach & Four Cheese Ravioli "Lasagna"

Serving Size:  4-6


24 oz. Pappardelle's Chopped Spinach & Four Cheese Ravioli
11 oz. Pappardelle's Tomato Vodka Sauce
1 lb. Spicy Italian Sausage
1/4 cup heavy cream
4 oz. thinly sliced provolone
1/4 cup freshly grated Parmesan cheese
1/4 cup water
Fresh basil, thinly sliced for garnish


  1. Preheat oven to 400 degrees. Lightly grease a 9x13-baking dish. Arrange the ravioli in a single layer by overlapping the edges. Remove the casings from the spicy Italian sausage. Heat a sauté pan to medium-high heat and brown the sausage until fully cooked.
  2. Combine the Tomato Vodka Sauce, spicy Italian sausage, heavy cream and a light sprinkle of salt and pepper. Pour the mixture over the top of the ravioli in an even later. Place a slice of provolone in each corner of the baking dish and overlap the slices until the sauce is covered completely with the cheese slices. Sprinkle with Parmesan cheese. Pour the water evenly in every corner of the dish to ensure there is moisture under the ravioli while it bakes.
  3. Bake for approximately 35 minutes or until the ravioli are tender, the sauce is bubbly, and the top is golden brown. Let rest for 5 minutes before slicing. Serve garnished with freshly sliced basil.