Post by JJ Judkins on Oct 28, 2012 11:45:18 GMT -6
* Exported from MasterCook *
Baked Ravioli
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Casseroles Meats
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Salt
2 pounds refrigerated cheese ravioli
2 tablespoons olive oil (divided)
1 medium onion -- minced
1 pound hot or sweet Italian sausage -- removed
from its casing
6 medium garlic cloves -- minced
½ teaspoon red pepper flakes
¼ teaspoon dried oregano
1 can tomato puree -- (28 ounces)
1 can diced tomatoes -- (14.5 ounces) drained
4 ounces mozzarella cheese -- shredded (about 1
1/3 cups)
1 ounce Parmesan cheese -- grated (about ½ cup)
Adjust an oven rack to the middle position and
preheat oven to 400 degrees.
Bring 6 quarts of water to a boil in a Dutch oven
over high heat. Stir in 1 tablespoon salt and the
ravioli; cook, stirring occasionally, until completely
tender, about 10 minutes. Drain pasta, return it to
pot and toss with 1 tablespoon oil; set aside.
Meanwhile, heat remaining tablespoon oil in a
12-inch skillet over medium-high heat. Add onion
and ½ teaspoon salt; cook, stirring occasionally,
until softened, about 5 minutes. Add sausage and
cook, breaking meat into small pieces with a
wooden spoon, until meat browns, about 7
minutes. Add garlic, red pepper flakes and
oregano; cook until fragrant, about 30 seconds.
Add tomato puree and diced tomatoes, bring to a
simmer and cook, stirring occasionally, until
flavors are blended, about 10 minutes.
Add cooked ravioli to sauce and stir to combine.
Pour mixture into a 13-by-9-inch baking dish and
press gently into an even layer. Sprinkle cheeses
evenly over the top. Bake until sauce is bubbling
and browned, about 15 minutes. Serve
immediately.
[Non-text portions of this message have been removed]
Description:
"Casseroles are an easy way to feed a crowd. This
recipe is from "Cover & Bake" (Cook's Illustrated,
$29.95)."
S(Imported to MC by JJ):
""
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Per Serving (excluding unknown items): 87 Calories; 5g Fat (46.9% calories from fat); 6g Protein; 6g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 252mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0