Ravioli lasagne cups

Preheat the oven to 180°C, gas mark 4. Lightly grease an extra-large muffin tin with cooking spray.

Bring a pot of salted water to the boil and blanch the ravioli for approx. 3-5 minutes or until they float. Drain and set aside.

Place one raviolo at the bottom of each muffin mould. Place another 3-4 ravioli along the edge of each mould to create a cup shape. Add a spoonful of Napoletana sauce in the centre and top with a sprinkle of Cheddar. Layer another raviolo over the cheese and top with Napoletana sauce and cheese. Repeat this process until the muffin tin is filled.

Sprinkle a final layer of cheese over and place in the oven to bake for approx. 15-20 minutes, or until the cheese is bubbly and the edges are golden brown.

Remove the ravioli lasagne cups from the oven and let them cool for a few minutes. Sprinkle over fresh oregano and season with black pepper before serving.