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"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 is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbs. olive oil
1 medium onion, chopped
3 garlic cloves, minced
coarse salt and ground pepper
1 1/2 tsp. dried thyme or oregano
1 can (28 oz.) whole tomatoes
1 can (28 oz.) crushed tomatoes
2 lbs. store-bought ravioli
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Directions:
Directions:
Preheat oven to 425º. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20-25 minutes.

Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in the oven). Drain pasta; return to pot. Toss sauce with pasta into a large gratin dish or 9x13" baking dish, and sprinkle with cheeses. Bake until golden, 20-25 mintues. Cool slightly before serving.
Personal Notes:
Personal Notes:
Try this recipe with 1 lb. of spaghetti (cook a few minutes less than the package instructions direct). Don't worry if it seems like there's too much sauce; it will be absorbed as the pasta bakes.

 

 

 

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