45min · 4 servings Ingredients • 12 oz frozen ricotta ravioli • 1 24 oz jar marinara sauce • ½ tsp red pepper flakes • 2 cups shredded mozzarella • ½ cup pecorino, plus more for serving • 1 8oz ball of burrata, torn into 5-6 pieces • 2 cups baby kale, packed • 1 15 oz can chickpeas, drained and rinsed • Kosher Salt and Black Pepper • Olive oil for greasing skillet • Flaky Sea Salt, for finishing Preheat oven to 400 Add red pepper flakes to marina and stir to combine. Use...
