Finally ready to begin blogging again. The house is still under construction or some aspects remain to be completed but we are getting there. Lots of new fixtures everywhere, the master bedroom, bath, guest bedroom, hall bath, family room and 99% of the kitchen are finished! Some painting, trim work and a set of french doors are sitting in the entry area and need to be hung but all in all things have really progressed. It is dare I say, beginning to look like home.
Happily, I have taken the time to bake, cook and take photos so here we go....
First up, a recipe I hinted about that was part of our Easter dinner. It is called:
Baked Ravioli
Heat olive oil in large saucepan, add onion and garlic, cook until slightly tender, season with salt and pepper:
Add thyme and tomatoes; simmer:
Note that this amount is double the recipe:
While sauce is simmering cook ravioli as package directs:
Sauce, ravioli and cheese combined before baking:
Baked and bubbly hot just before serving, mmmm those carbs are calling my name:
The recipe:
Baked Ravioli (adapted from a Martha Stewart recipe)
Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced (I use the pre-minced jarred garlic)
Coarse salt and ground pepper
1 teaspoon dried thyme (or oregano)
1 can (28 ounces) whole tomatoes
1 can (28 ounces) crushed tomatoes
2 pounds store bought ravioli ( I chose the bagged, refrigerated Rosetto brand)
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Directions:
Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper, cook, stirring occasionally, until softened, this will take about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, simmer, breaking up tomatoes with a spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top. The pasta will continue to cook in the oven. Drain pasta; return to pot.
Toss sauce with pasta. Pour pasta into a 13x9 inch baking dish, sprinkle with the cheeses.
Bake until golden, 20 to 25 minutes.
Cool slightly before serving.
Note:
The family enjoyed this dish but in my opinion this recipe does not double well. There was so much sauce I could hardly fit it in the larger baking dish and I did not think it thickened and reduced quite as well as it might have had I made only one recipe at a time. If you make this one let me know how it came out for you by just making the one batch. If you must double, follow directions for one batch, then make another for an additional dish.
Enjoy!
Good to be back.
Evelyn
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