Cheese Ravioli with Meatballs in Tomato Sauce Recipe
Combine 1 lb. lean ground beef, 1/3 cup Italian bread crumbs, 1 beaten egg, 1/4 cup milk, 1/2 tsp. salt, and 1/4 tsp. pepper, and mix well. Shape into 1 1/4 inch meatballs. Place on a 9x13x2 inch pan sprayed with non-stick cooking spray. Bake at 425 degrees F for 12-15 minutes.
Cook 9-12 oz. package refrigerated cheese-filled ravioli according to package directions; Drain.
In a large non-stick skillet, use 1 Tbs. olive oil to saute 1 small chopped onion. Add 1/4 cup sliced black olives, 20-28 oz. can (or fresh) diced tomatoes, 2 minced garlic cloves, 2 tsp. dried basil, 2 tsp. dried oregano, and 1 Tbs. dried parsley. Cook and stir 3-5 minutes, until heated through.
Add ravioli and meatballs and cook 3-7 minutes longer, until sauce is of desired consistency. Sprinkle with 3 or 4 Tbs. shredded Asiago or Parmesean Cheese. Enjoy!
All the best,
Tesla, Masami & Amy
Recipe courtesy Dinner Table Dinner Menu