Wednesday, January 12, 2011

how to make (sort of) home made ravioli

Now when it comes to ravioli, there are three schools of thought.

There's the ol' canned option.  Not the best tasting, but certainly cheap.  Now don't get me wrong, I love a can of good ol' Chef Boyardee.  It has served us happily for many a cheap dinner in a pinch.

There's the completely from scratch make-your-own-individual-ravioli option, which believe me, is just not gonna ever happen in this household.  Ever.

And then there's the middle ground--making ravioli from frozen and then adding your own ingredients.

I start thusly:


  • 2 lbs ground beef (I did one pound ground beef, one pound ground turkey.  No one in my family would ever know it. . .until they read this blog.  And in that case, Hi Honey, weren't the ravioli terrific?)
  • 50 oz packaged frozen cheese ravioli  (these were 2lb bags.  I used about one and a half which was probably around 48 oz worth)
  • 1-14 oz jar spaghetti sauce
  • 1-14.5 oz can diced tomatoes, strained (this is optional, but I decided to go with the option)
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded monterey jack cheese (mine was a MJ/colby blend)
  • 1 Tbsp grated parmesan cheese (I used the Frigo tub)



Preheat oven to 450 (400 on my retarded oven).  Meanwhile, cook and strain ground beef.



Add sauce and tomatoes.



Spread 1/3 of sauce/ground beef combo into bottom of large 9"x13" baking dish.  This one's my favorite. . .had it since my wedding.


Arrange half of the ravioli over the sauce.  It doesn't have to be so symmetrical, but I can't help but it.  I simply must line them up or my innerds would explode.  They'd explode I tell you!



Sprinkle 1/2 the mozzarella and half the monterey jack cheese over the ravioli.



Then, repeat the layers, ending with last of sauce on top.  (I probably used too much sauce on the other layers,  but it still came out great)  Cover with aluminum foil and bake 30-40 minutes if ravioli are thawed, 50 minutes if frozen.



Looks delicious, no?


Sprinkle parmesan cheese over top before serving.  This is more like 3 tablespoons, but what can I say, I'm a cheese girl.

In fact, if I was a super hero, that would be my name.  CHEESE GIRL!!  I could shred a cheddar faster than you could say 'limburger'.  

Or something.

OK, so the ravioli is delicious.  And as you can see, pretty easy.  Easier than making and cutting your own pasta, a bit tastier than the canned stuff, and makes lots.  We ate about half of this at one meal, so yay for leftovers the next night.


laurie said...

yum! i will be making this because i know my family will love it. thanks for the recipe.

leaner said...

Sounds good! May have to try that out after this baby comes (and I am no longer plagued by nightly bouts of heartburn.)

Casey Lu said...

YUM!!! I love me some pasta!

Lisa @ Fern Creek Cottage said...

I not a big fan of ravioli but this looks and sounds really good. I might just have to try it!

OneHappyfamily said...

Yum! Where did you get such a large bag of ravioli?

Amanda said...

Yum! My kids should love this, pasta & cheese is always a winner! Thanks!

Anonymous said...

I made this tonight and it was delicious :) I changed it up by using a 4-cheese blend plus ricotta and loved the add. Really yummy, great idea--thanks!!