Monday, August 20, 2012

Make Ahead Sunday: Ravioli Bake

1 lb uncooked italian sausage (castings removed)
3 cloves garlic, minced
1 Tbsp tomato paste
28 oz can crushed tomatoes
dash red pepper flakes
1/4 cup chopped basil
1 Tbsp heavy cream
salt and pepper to taste
2 - 9oz packages fresh cheese ravioli
1 cup shredded mozzerrella

Cook ravioli according to package directions, just shy of al dente.
Meanwhile, brown sausage over medium/low heat.  Drain off fat then add garlic, tomato paste and red pepper.  Cook 1 minute.  Stir in tomatoes.  Cook until slightly thickened - about 10 minutes.  Stir in basil and cream.  Cook another few minutes.  Add salt and pepper to taste.  Stir in ravioli then pour into greased casserole dish.  Top with cheese. 
The night you want to serve.  Preheat oven to 375.  Bake 30 minutes covered with foil.  Uncover and increase heat to 400 to brown cheese.

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