If you’re looking for a delicious recipe guaranteed to bring all the family together, look no further
Fortunately, good family cooking doesn’t have to be complicated. Whether you’re looking for a quick pasta dish, a slow-cooked Sunday lunch or something for a special occasion, this maybe the recipes for you.
CHEESY RAVIOLI BAKE
- Two 10-ounce packages Giovanni Rana Spinach Ricotta Ravioli
- 3 cups Giovanni Rana Marinara Sauce
- 3 ½ cups shredded whole-milk mozzarella cheese divided
- 1 cup whole-milk ricotta cheese
- 1 cup finely shredded Parmigiano Reggiano cheese
- ½ cup chopped basil plus more for garnish
- 1 tablespoon chopped fresh oregano or 1 ½ teaspoon dried
- 1/2 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Preheat the oven to 375°F.
Bring a large pot of salted water to a boil.
Cook the ravioli for 1 minute, then drain and rinse the pasta; reserve.
In a large bowl combine the marinara, 3 cups of the mozzarella, ricotta, Parmigiano Reggiano, basil, oregano, salt, and pepper.
Add the drained pasta and grease a 9 x 13-inch casserole dish and pour the mixture into the dish. Top with the remaining ½ cup mozzarella and bake until bubbly, 40-45 minutes.
If desired, turn the oven up to broil and broil the dish for 1 minute to brown the top. Garnish with additional basil.
HAM AND PEAS BAKED TORTELLONI RING
- One 20-oz package Giovanni Rana 5 Cheese Tortellini
- 1 small onion chopped
- 1 ½ cup shelled peas fresh or frozen
- 1 ½ cup ham diced
- 3 tbsps. butter + extra butter to grease the mold
- ½ cup vegetable broth
- 6 cups béchamel sauce
- 1 1/2 cup finely grated Parmigiano Reggiano cheese
- Salt and pepper to taste
Heat the oven to 350°F. Grease a ring mold. Pour béchamel sauce in a large bowl.
Melt the butter in a large saucepan, add onion and cook on a low heat for 3-4 minutes; add peas and stir to combine. Cover with broth and after 5-6 minutes add ham. Cook for 3 more minutes stirring frequently and set aside.
In the meantime, cook the Tortellini according to package instructions, drain and transfer to the saucepan; season with half Parmigiano Reggiano and toss to combine. Pour Tortellini in the béchamel bowl and stir gently. Then transfer to the greased mold.
Bake for 20 minutes. Let rest 10 minutes out of the oven. Unmold the Tortellini ring and serve with remaining Parmigiano Reggiano cheese.
- 1 pound sweet Italian sausage
- 1 pound lean ground beef
- 1 large white onion minced
- 5 cloves garlic crushed
- 1 28 ounce can crushed tomatoes
- 2 6 ounce can tomato paste
- 1 15 oz can tomato sauce
- 1/2 cup chicken broth
- 2 tablespoons white sugar
- 1/2 cup chopped fresh basil
- 1 teaspoon fennel seeds
- 1 teaspoon ground oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup + 2 tablespoons chopped fresh parsley divided
- 1 pound lasagna noodles
- 30 ounces ricotta cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1 pound deli sliced mozzarella cheese
- 1 cup freshly grated Parmesan cheese
In a large pot over medium heat, add in ground sausage and ground beef. Use a spoon to break up the meat into small pieces. Add in onion and garlic and cook until meat is well browned, stirring constantly. Stir in sugar, fresh basil, fennel, oregano, 1/2 teaspoon salt, pepper, and 1/4 cup chopped parsley. Pour in crushed tomatoes, tomato paste, tomato sauce, and chicken broth. Stir well and bring to a simmer. Reduce heat to low and simmer 1-4 hours, stirring occasionally.
Meanwhile, place lasagna noodles into the bottom of a pan. Pour hot tap water directly over the noodles, making sure the pasta is completely immersed in the water. Let them soak for 30 minutes, then drain and discard water.
In a mixing bowl, combine ricotta cheese with egg, remaining 2 tablespoons parsley, 1/2 teaspoon salt, and nutmeg. Refrigerate until ready to assemble lasagna.
Preheat oven to 375 degrees. Lightly grease a deep 9×13 pan.
To assemble, spread about 1 cup of meat sauce in the bottom of the prepared pan. Place 4 noodles on top. Spread with 1/3 of the ricotta cheese mixture. Top with 1/4 of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, then sprinkle with 1/4 cup parmesan cheese. Repeat layering two more times to create three complete layers. To finish, place a final layer of pasta, topped with another 1 cup of meat sauce to cover the pasta. Top with remaining mozzarella and Parmesan cheese. Cover loosely with aluminum foil.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes to allow cheese to brown. Serve hot.
CRISPY FRIED MOZZARELLA CHEESE RAVIOLI WITH PARMESAN AND PARSLEY
- One 20-ounce package Mozzarella Cheese Ravioli or any other kind of Ravioli or Tortelloni
- Canola oil
- ¼ cup Parmigiano Reggiano cheese grated
- Parsley to garnish
- Salt and pepper to taste
Heat seed oil to a depth of 2 inch in a skillet over medium high heat until it reaches 350 degrees on a candy thermometer (or a piece of breadcrumb begins to sizzle and turn golden). Add Ravioli and deep fry in batches until golden all over, flipping once, and replenishing oil as necessary.
Remove to a paper towel-lined plate to drain. Sprinkle the fried Ravioli with Parmigiano Reggiano and garnish with parsley, serve immediately.
You can make this recipe also with any other kind of Ravioli or Tortelloni