RAVIOLI LASAGNA
CAPRESE PIZZA
NUTELLA COOKIES
RAVIOLI LASAGNA
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.
CAPRESE PIZZA
1 large thin pizza crust
Pizza sauce (I like Ragu)
Fresh mozzarella, sliced
5 to 6 Campari tomatoes, sliced thin
Salt
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.
NUTELLA COOKIES
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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