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Round raviolis will fit perfectly right into a mason jar.
Photo by Kelley Klein
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“Mason Jar Lunches” by Jessica Harlan uses the iconic mason jar to help make your meal prepping for the week easier.
Photo by Kelley Klein
2 servings SERVINGS
Ingredients
- 8 ounces round, fresh ravioli
- 1 tablespoon olive oil
- 1/2 cup ricotta cheese
- 2 tablespoons Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 3 turns freshly ground black pepper
- 1 cup prepared marinara sauce
- 4 ounces grated mozzarella cheese
Directions
- Cook ravioli according to package directions, drain, and rinse. Transfer to a bowl and drizzle with olive oil to prevent sticking. Set aside.
- In a small bowl, combine the ricotta cheese, Parmesan, Italian seasoning, and black pepper.
- To create the jars, spoon about a tablespoon of sauce into the bottom of each jar. Layer with ravioli, a spoonful of ricotta, a spoonful of sauce, and a tablespoon of mozzarella. Make as many layers as will fit, ending with the mozzarella. You will likely have extra ingredients.
- Refrigerate until needed, up to 3 days. To serve, set on a microwaveable plate and microwave uncovered for 1-1/2 minutes until cheese melts and the pasta is heated through. Turn out into a bowl.Note: For variation, try different types of ravioli fillings, such as spinach, mushroom, or artichoke. You can also use pesto instead of the marinara sauce for a summery version.
More from: Mason Jar Lunches
• 10 Benefits of Mason Jar Meals• Bread Pudding Mason Jar Recipe• Mason Jar Fruit Salad Recipe
Reprinted with permission from Mason Jar Lunches: 50 Pretty, Portable Packed Lunches (2017), by Jessica Harlan and published by Ulysses Press.
Mason Jar Lunches (Ulysses Press, 2017) by Jessica Harlan reinvents meal prepping; she shows her readers how to use mason jars to pack healthy on-the-go meals in perfect portions. Harlan takes all of your favorite recipes and customizes them to fit into a fast-paced lifestyle with mason jars. The following excerpt is her recipe for a mason jar lasagna.
Using round ravioli, just the right size to fit into a half-pint mason jar, is a good cheat for making lasagna. This recipe layers the ravioli with all the other lasagna fixings: marinara sauce, ricotta cheese, and mozzarella. If you are a meat lover, you can brown 4 to 6 ounces of ground beef or turkey and add it to the layers.
