These lightly toasted ravioli, baked instead of deep-fried, are much kinder to your waistline, Michelle Smith reports. "The homemade tomato and green pepper salsa is the best I've ever tried," she writes from Sykesville, Maryland.
Once upon a time, my husband and I owned a pizzeria and this dish was always popular on the menu. We've since sold the restaurant, but I still make the soup for all kinds of potlucks and gatherings. It's always a big hit and everyone asks for the recipe. —Estella Peterson, Madras, Oregon
Looking to please picky little palates? One tester loved this simple skillet entree so much, she made it at home for her 2-year-old daughter, who said “Mmmmm!” after every bite. —Simple & Delicious Test Kitchen
Here's a great use for refrigerated cheese ravioli. Jazzed up with salad dressing and seasoned bread crumbs, the baked bites are so good dipped in warm marinara sauce. —Kathy Morgan, Temecula, California