2 cups chunk-style spaghetti sauce 1/3 cup water 1 9-ounce package refrigerated or frozen cheese- or meat-filled ravioli 1 slightly beaten egg 1 15-ounce carton ricotta cheese 1/4 cup grated Romano or Parmesan cheese 1 10-ounce package frozen chopped spinach, thawed and drained Grated Romano or Parmesan cheese In a 10-inch skillet, combine spaghetti sauce and water. Bring to boiling. Stir in the ravioli. Cover and cook mixture over medium heat about 5 minutes or until ravioli are nearly tender, stirring once to prevent sticking. In a medium mixing bowl, combine the egg, ricotta cheese,and 1/4 cup Romano cheese. Dot ravioli with spinach. Spoon ricotta mixture on top of spinach. Cover and cook over low heat about 10 minutes more or until ricotta layer is set and pasta is just tender. Sprinkle each serving with additional grated Romano or Parmesan cheese. Makes 4 servings.
