Thursday, February 11, 2010

Baked Ravioli

3 packages of frozen cheese ravioli
1 pound ground sirloin or ground beef
1/2 pound ground pork
5 cups of Basic Tomato Sauce
1 cup stock (whatever kind you have on hand)
1 tbsp Worcestershire sauce
1 cup red wine (if you don't want to use wine, you can just add another cup of whatever stock you have)
3 cloves of garlic, minced
2 tsp. allspice
salt and pepper to taste
1 onion, finely chopped
3 cups shredded cheese (you could do a mixture of mozzarella and Parmesan or provolone and Parmesan)

Preheat oven to 375. Cook ravioli according to package but take a few minutes off of the cooking time as they will continue to cook in the oven. Lay flat after draining to keep them from sticking together. Set aside.

Brown meat in large (high sided) skillet with a few swirls of EVOO. Brown until the meat has some crispy parts to it. Move the meat over in the pan and add onion and garlic to the pan. Cook until tender...about 6 minutes. Deglaze the pan with the cup of wine or stock making sure to scrape up any bits on the bottom. Cook for 5 minutes. Add allspice, salt, pepper, Worcestershire and stock. Bring to a bubble and then add the tomato sauce. Cook until it thickens a bit (about 15 minutes).

Place a cup of tomato sauce in a greased 9x13 pan. Place a single layer of ravioli on top of sauce making sure to get ravioli into the corners of the pan. Repeat until all the ravioli is used (3-4 layers). The top layer should be sauce. Then top with your cheese. Bake for 10 minutes. Let sit for about 5-10 minutes after it has baked.


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