Baked Ravioli

Since I have a number of cook books that have gone unused, I figured this blog would help me start trying some of them. I started with something simple to make. Tuan wanted lasagna, but I am too intimidated by it, so I figured the Baked Ravioli would be close enough; and since we're trying to do at least one vegetarian meal a week, this was the perfect recipe. Let me tell you, this was a very delicious and filling meal! at least for me it was.

Baked Ravioli from Food Everyday: Great Food Fast
serves 4-6

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
   coarse salt
   fresh ground pepper
1 1/2 teaspoons dried thyme or oregano
1 can (28 oz) whole tomatoes
1 can (28 oz) crushed tomatoes
2 lbs ravioli
1 1/2 cups shredded mozzarella
1/2 cup grated parmesan

1. Preheat the oven to 425 degrees. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add the thyme/oregano and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened and reduced to about 51/2 cups, 20 to 25 minutes.

2. Meanwhile, cook the ravioli in a large pot of boiling salted water just until they float to the top (the pasta will continue to cook in the oven). Drain the pasta; return to the post.

3. Toss the sauce with the pasta. Pour the pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with the cheeses. Bake until golden, 20-25 minutes. Cool slightly before serving.

**I did make some slight changes. I never use fresh garlic because I never use it all up before it goes bad, and it ends up being a waste of money...so i buy a bottle of pre-minced garlic...it is so much more convenient and I can never taste a difference. I also use regular salt and ground pepper (so much cheaper, and I always have those on hand). For this recipe I used the dried oregano, maybe next time I'll use Italian blend. And as far as the ravioli, I used spinach and cheese filled. Unfortunately I was impatient with the sauce, so mine ended up very watery, but it didn't affect the taste at all!