Sunday, October 29, 2017

Ravioli Lasagna, Caprese Pizza and Nutella cookies for this morning's show :)



2 (23-ounce) jars red sauce (I use Home-style Ragu)
2 tablespoons brown sugar
½ teaspoon Italian seasoning
1 lb. Italian sausage
1 (20-ounce) package 4-cheese ravioli
1 (16-ounce) Ricotta Cheese
½ cup grated Parmesan cheese
1 egg
Salt and pepper to taste
Mozzarella cheese, shredded

Brown the Italian sausage, drain and set aside.  Heat the sauce, brown sugar and Italian seasoning just until warm.  Cook the ravioli according to directions and set aside.  Mix the ricotta, Parmesan, egg and salt and pepper together.  Now you are ready to assemble.  Place ¼ cup of the sauce in the bottom of  an 8 or 9-inch baking dish,  Place a layer of ravioli on top of the sauce.  Place dollops of the ricotta mixture over the ravioli.  Next sprinkle with some sausage, then ladle about ½ to ¾ cup sauce over sausage and sprinkle with mozzarella.  Repeat layers 2 more times.  Cover with foil and bake for 45 minutes.  Remove from the oven and sprinkle a little mozzarella evenly over the top and bake for 5 minutes more or until the cheese is melted.  Let it rest 10 minutes before cutting.


1 large thin pizza crust
Pizza sauce (I like Ragu)
Fresh mozzarella, sliced
5 to 6 Campari tomatoes, sliced thin
Fresh Basil, chopped
Olive Oil

  Place the thinly sliced tomatoes on paper towels and sprinkle lightly with salt.  Let them sit for about 30 minutes to get most of the moisture out.   Brush the pizza crust with olive oil and spread 3 to 4 tablespoons of sauce onto the crust.  Place the tomato slices evenly over the crust and top with mozzarella slices.  Bake at 425 for 8 to 10 minutes.  Remove from the oven and sprinkle fresh basil over the top.


1 cup Nutella
1-cup all-purpose flour
1 egg
½ cup white chocolate chips

Mix all ingredients together.  Take a teaspoon full and roll it up in a ball.  Place on a parchment paper-lined cookie sheet and bake at 350 for 9 minutes.  Makes about 14 cookies.

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