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2 C. purchased pasta sauce <\/span><\/p>\n 1\/3 C. water <\/span><\/p>\n 1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli <\/span><\/p>\n 1 egg, lightly beaten <\/span><\/p>\n 1 15-ounce carton ricotta cheese <\/span><\/p>\n 1\/4 C. grated Romano or Parmesan cheese <\/span><\/p>\n 1 10-ounce package frozen chopped spinach, thawed and well drained <\/span><\/p>\n Grated Romano or Parmesan cheese <\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking. Meanwhile, in a medium bowl stir together egg, ricotta cheese, and the 1\/4 C. Romano cheese. Top ravioli with spinach. Spoon ricotta mixture on top of spinach. Cook, covered, over low heat about 10 minutes or until ricotta layer is set and ravioli are tender. Sprinkle each serving with additional Romano cheese. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 2 C. purchased pasta sauce 1\/3 C. water 1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli 1 egg, lightly beaten 1 15-ounce carton ricotta cheese 1\/4 C. grated Romano or Parmesan cheese 1 10-ounce package frozen chopped spinach, thawed and well drained Grated Romano or Parmesan cheese \u00c2\u00a0 In a 10-inch skillet combine pasta sauce and the water. Bring to boiling; stir in ravioli. Reduce heat. Cook, covered, over medium heat about 5 minutes or until ravioli…<\/p>\n