This is from Martha Stewart's "Everyday Food" publication, issue 5,
page 68. I'm reprinting it here because I have made it a number of times and it
is just scrumptious every single time. If you make your own pasta, that's even
better. :-)
Baked Ravioli
2 T extra virgin olive oil
1 medium onion, chopped
3 cloves of garlic, minced
coarse salt and fresh ground pepper (to taste)
1 1/2 tsp dried thyme or oregano (I do a mix of both. Love my thyme. ;-) )
1 can (28 oz) whole tomatoes
1 can (28 oz) crushed tomatoes
2 lbs store bought ravioli (if you don't eat meat, cheese ravioli is awesome too)
1 1/2 cup shredded mozzarella
1/2 cup grated parmesan
Preheat oven to 425. Heat oil in a large sauce pan over medium heat. Add onion, garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme (oregano) 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, 20-25 minutes.
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.
Toss sauce with pasta. Pour pasta into a large gratin dish or 9x13 inch baking dish, and sprinkle with cheeses. Bake until golden, 20-25 minutes. Cool slightly before serving.
***A Cabinlady Favorite***
Baked Ravioli
2 T extra virgin olive oil
1 medium onion, chopped
3 cloves of garlic, minced
coarse salt and fresh ground pepper (to taste)
1 1/2 tsp dried thyme or oregano (I do a mix of both. Love my thyme. ;-) )
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1 can (28 oz) whole tomatoes
1 can (28 oz) crushed tomatoes
2 lbs store bought ravioli (if you don't eat meat, cheese ravioli is awesome too)
1 1/2 cup shredded mozzarella
1/2 cup grated parmesan
Preheat oven to 425. Heat oil in a large sauce pan over medium heat. Add onion, garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme (oregano) 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, 20-25 minutes.
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.
Toss sauce with pasta. Pour pasta into a large gratin dish or 9x13 inch baking dish, and sprinkle with cheeses. Bake until golden, 20-25 minutes. Cool slightly before serving.
***A Cabinlady Favorite***