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    Baked Ravioli


    Source of Recipe


    maryepark

    Recipe Introduction


    Serves 4 to 6

    List of Ingredients




    2 tablespoons olive oil
    1 medium onion, chopped
    3 garlic cloves, minced
    Coarse salt and ground pepper
    1½ teaspoons dried thyme or oregano
    1 can (28 ounces) whole tomatoes
    1 can (28 ounces) crushed tomatoes
    2 pounds store-bought ravioli
    1½ cups shredded mozzarella cheese
    ½ cup grated Parmesan cheese

    Recipe



    1. Preheat oven to 425°. 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 to 25 minutes.
    2. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
    3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cook slightly before serving.

    Note: Try this recipe with 1 pound 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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