Here is a simple Recipe from one of our Parent Earth experts, Laurie David, that can be made in 30 minutes. Cheesy Ravioli cooked in Marinara Sauce is easy to prepare, good for you (tomatoes are rich in lycopene) and almost always a crowd-pleaser. Pay close attention to some of Kirstin’s tips and don’t forget that this dish is also great when made ahead of time, the flavors seem to intensify bringing a whole new perspective to leftovers. Give it a try! (See recipe link below)
Kirstin’s cooking secrets:
- Don’t feel guilty about using store-bought tomato sauce, there are great options to suit everyone’s taste, even organic.
- Save your good olive oil for salads and special dishes, fancy olive oil tends to burn faster so use a less expensive regular olive oil that you find at the supermarket.
- If you want to include your kids in the cooking process try chopping and pre measuring ingredients and placing them in small bowls so that it is easier for kids to handle.
- Don’t “potschke” with your pasta.
- Uncooked pasta! For this recipe you don’t need to boil ahead of time.
- While you’re at it why not double your ingredients and make two batches, you can freeze one to save for another occasion.
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 14-ounce can organic, diced tomatoes, undrained
1 tablespoon each chopped fresh basil and oregano
1 pound fresh or defrosted frozen cheese ravioli
1/2 cup freshly grated Parmesan cheese
3 cups tomato sauce, homemade or store-bought
8 slices fresh mozzarella, or 3 cups shredded mozzarella
To make 4-6 servings
Heat a large nonstick pan and drizzle in the olive oil. Over medium heat, sauté the onion and garlic until golden. Add the diced tomatoes, basil, and oregano. Stir and simmer for 5 minutes. Remove half the tomato mixture. Top the tomatoes in the pot with a layer of uncooked ravioli, then a sprinkling of Parmesan cheese, a cup of the tomato sauce, and the remaining tomato mixture. Nestle the last raviolis into the pan, topping with the tomato sauce and the mozzarella. Cover the pan with a lid or a layer of foil and simmer over low heat for 15 minutes. Let the dish relax off the heat for a few minutes, just so all the excited ju¬ices can calm down. Serve with pride straight out of the pan.