I use fresh homemade ravioli, but you can also use frozen.
Start with enough ravioli for six-eight (large ones) or 8-12 smaller ones per person that you want to serve.
Put a thin layer of homemade or canned spaghetti sauce in the bottom of a lasagna-type pan.
Add a layer of raviolis.
Sprinkle with shredded parmesan and/or romano cheese and some fresh parsley.
Add another layer of sauce, and another layer of ravioli and then cheese.
Do this so you have a total of 4 layers, topped with extra sauce and cheese.
Bake in a 375°F oven for about 20 minutes until cheese is melted and bubbly.
Cut in squares as you would for lasagna.
Serve with salad and garlic breadsticks!Source