"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Baked Ravioli Recipe

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This recipe for Baked Ravioli, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, August 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg (9 oz each) Ravioli
1 can (15 oz) tomato sauce
1 can (8 oz) tomato sauce
1 tsp dried basil, crushed
1 tsp dried oregano, crushed
1/4 tsp pepper
1 medium clove garlic, peeled, forced through a press
1 c mozzarella cheese, shredded
1/4 c parmesan cheese, finely grated

Directions:
Directions:
Lightly oil a 1 1/2 quart baking dish and set aside. Heat a large pan of water to a boil, add the ravioli and cook 2 minutes. Drain and rinse briefly to prevent sticking. Drain again. Combine the ravioli, tomato sauce, basil, oregano, pepper and garlic. Spoon half into the baking dish and sprinkle with half of the mozzarella and parmesan cheeses. Top with the remaining ravioli and cheese. Bake in a 350 oven 20 minutes, or until heated through. Sprinkle with the bell pepper garnish.

 

 

 

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