Repeat with the remaining ravioli, ricotta, sauce and mozzarella. Top with another sprinkling of Parmigiano-Reggiano cheese. 4. Cover the skillet with aluminum foil and bake for 30 minutes.
Compared to the lowest-ranked ravioli, where you couldn't even taste the cheese, the simplicity and balance here were a triumph. Plus, the bright tomato flavor of Rao's marinara sauce transforms ...