I made entirely too much filling for the raviolis, and you can't throw out that much cheesy goodness. Not Michael Landon joked that he wanted a homemade lasagna with the leftovers (he has an odd sense of humor), but I had already decided that was exactly what I wanted to do. And ricotta with raw egg couldn't exactly wait for another day off.
So to abbreviate the rest of the process, I skipped meat - I had enough cheese to make the American Heart Association sufficiently appalled in its absence. Also, the lasagna noodles, which don't sound like work until you're on your way home and really don't feel like stopping by the grocery store in shoes that need to come off two hours ago, and can be just as easily replaced with dried rotini.
While the water came to a boil (always with a lid on! takes half the time), I chopped up the leftover onion and garlic from my grilled tomato sauce in the food pro, and mixed those up with what little of that sauce was left over, a can of crushed tomatoes, more basil pesto, and more of my usual seasonings. Pulled the ravioli filling out of the fridge, grated a bunch of mozzarella, parm, romano and asiago. When in doubt, more cheese.
I layered sauce, mostly-cooked pasta, ricotta/filling and cheese, a few times until the top, finishing with sauce, grated cheeses, a little dusting of bread crumbs, and a little butter dabbed on top.
Perfect for a weeknight when you're too hungry to cook. Popped in the oven covered with foil for 30 min at 375, and another 15 with the foil off. Cheesy. Yum.