Now you can have your cake and eat it too, at least, in a way.  This meatless recipe puts a twist on traditional ravioli by presenting them in a cupcake form.  Plus, they’re still absolutely delicious. Have fun with them and enjoy!

Triple Cheese Ravioli Cupcakes

PREP TIME: 20 min | COOK TIME: 20 min
TOTAL TIME: 40 min | YIELDS: 5 servings
  • Ravioli
  • Sauce
Ingredients:
1-9 oz pkg Three Bridges Triple Cheese Ravioli
1-15 oz tub Three Bridges Heirloom Marinara Sauce
1/4 cup olive oil
2 cloves garlic, minced
1 lb baby spinach
1 egg, lightly beaten
1/2 cup parmesan cheese, grated
1 1/2 cup mozzarella cheese, grated
kosher salt and pepper to taste
Instructions:
  1. Line 5 cups of a muffin tin with parchment as a liner. Preheat the oven to 400° F and position the rack in the middle.
  2. Cook the Three Bridges Triple Cheese Ravioli 1 minute less than the package directions. Drain the ravioli well and let cool.
  3. Heat olive oil in a large skillet over medium heat.
  4. Add garlic and cook for 30 seconds until fragrant, stirring constantly.
  5. Add in the spinach and season with salt and pepper. Stir and cook for 3 minutes until wilted. Remove spinach from skillet and drain any excess liquid through a strainer.
  6. Place the drained spinach in a bowl and mix in the egg and parmesan cheese well.
  7. To Assemble and Serve: Spoon 1 Tablespoon of the Three Bridges Heirloom Marinara Sauce into each of the 5 muffin cups.
  8. Place a Three Bridges Triple Cheese Ravioli on top.
  9. Top with 1 Tablespoon of the spinach and egg mixture.
  10. Top with 1 Tablespoon of the Mozzarella cheese.
  11. Top with another Three Bridges Triple Cheese Ravioli.
  12. Spoon 1 Tablespoon of the Three Bridges Heirloom Marinara Sauce on top.
  13. Top with 1 Tablespoon of the Mozzarella cheese.
  14. Repeat for all 5 muffin cups.
  15. Slide the muffin tin into the oven and bake until hot and bubbling, about 20 minutes.
  16. Heat up the remaining tomato sauce in a small saucepan and serve on the side. Enjoy!