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Did you Know?

Cottage cheese is made by curding milk. This is done by adding an acid, like vinegar, and applying heat. Whey separates during this process and is drained away, not pressed. It is believed the term “cottage cheese” originated from the practice of making this simple cheese -- in cottages -- by using milk left over after butter was made.

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Ease of Preparation: Moderate

Preparation Time: 30 min

Cook Time: 25 min

Servings: 10 to 12 servings

Recipe By: Our Test Kitchen

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Baked Stuffed Ravioli
Baked Stuffed Ravioli

1  container Organic Valley Lowfat Cottage Cheese
1/3 cup diced green olives
1/3 cup Organic Valley Shredded Parmesan Cheese
1 tablespoon flour
1 teaspoon Simply Organic Get Crackin' Peppercorns, coarse grind
1  16-ounce can tomato sauce
2 cups ravioli, cooked
1 to 2 tablespoons olive oil
1 can (16 ounces) diced tomatoes (no salt added)
Preheat oven to 350 degrees. In a large mixing bowl, combine cottage cheese, olives, Parmesan cheese, flour and peppercorns. Set aside.

In a 4-quart casserole dish pour a thin layer of tomato sauce. Stuff each ravioli with approximately 2 tablespoons of cottage cheese mix. Brush ends with olive oil and seal. Place in casserole dish, and repeat until all ravioli is filled.

Pour the rest of the tomato sauce over the top of the ravioli, and finish the dish by pouring the diced tomatoes over the top of the pasta. Bake 20 to 25 minutes, until pasta is done.
Chef Suggestions
Serve as a meal with side salad.

Top with Alfredo sauce instead of tomato sauce.

Stuff shells instead of ravioli.

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