Easy Baked Ravioli

1 can Chef Boyardee ravioli
1 (8 oz.) container sour cream
1 (10 oz.) pkg. frozen broccoli, thawed
1 c. Mozzarella cheese, shredded

Mix 1 can of Chef Boyardee beef ravioli with 1 container of sour cream. Cut thawed frozen broccoli spears lengthwise. Place a layer of spears on bottom of lightly oiled 13 x 9 x 2 inch baking dish. Save several spears for garnish. Pour beef ravioli mixture over broccoli. Garnish with saved broccoli spears. Sprinkle shredded Mozzarella cheese. Bake in 375 degree oven about 20 minutes.

Toasted Ravioli

Frozen ravioli, homemade or store-bought
Milk
Dry bread crumbs
Vegetable oil for deep frying
Grated Parmesan cheese
Meat sauce, tomato sauce or butter sauce, for dipping

Remove ravioli from freezer. Do not brush off flour that was sprinkled over them before freezing. Pour milk in a small dish. Place bread crumbs in a small dish. Heat oil in a deep fat fryer or pot to 375 degrees F.

Dip frozen ravioli in milk. Then dip ravioli in bread crumbs. Deep-fry ravioli in hot oil until done, about 3 to 4 minutes, or until golden brown. The squares will sink at first, then rise to top of oil when done. Turn squares as they fry to promote even cooking. Remove from oil; drain well. Sprinkle at once with Parmesan cheese. Serve as is, or with a tomato sauce, meat sauce or butter sauce.