Favorite Creative Outlets: Sewing. I sew, and knit, and quilt, design, embroider, and cook. I take photographs and blog. All my creative outlets are my favorites, that why I do them.
Baked Ravioli (courtesy, without permission, of Martha Stewart Living)
serves 8 (or more)
Prep Time:30 min
Total time 1hr
2T. olive oil
1 medium onion, chopped
3 garlic cloves, minced
Coarse salt and ground pepper
1 1/2 t. dried thyme, oregano, or Italian seasoning
1 (28 oz.) can diced tomatoes
1 (28 oz.) can crushed tomatoes
2 lbs. store-bought ravioli (I do 1 lb. meat ravioli & 1 lb. cheese ravioli, but you can do whatever your family will prefer.)
1 1/2 c. shredded mozzarella cheese
1/2 c. grated Parmesan cheese
1. Preheat oven to 425F. Heat oil in large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 10-15 minutes. Add seasoning and tomatoes. Bring to a boil, reduce heat, and simmer, until sauce is thickened, about 20-25 min.
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 9 x13" dish or two 8x8" pans, and sprinkle with cheeses. Bake until golden, 20-25 minutes. Cool slightly before serving.