18-Year Traditional balsamic ·
Cooking Classics gift set ·
Garlic olive oil ·
Herb Pantry Pairing ·
Potatoes Pastas and Grains ·
Tuscan Spice blend ·
Baked Ravioli Caprese
Baked Ravioli Caprese
Submitted by Denise Walburg
Potatoes, Pastas and Grains
Ingredients
- 10 ounces of fresh ravioli
- 2 tablespoons Fustini's Garlic olive oil
- 1 pound ground pork
- 1 small yellow onion, fine diced
- 1 garlic clove, minced
- 1-2 tablespoons Fustini's Tuscan Spice Blend
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated, divided
- 2-3 Roma tomatoes, sliced
- 1/4 cup fresh basil, chiffonade
- 8 ounces of Mozzarella cheese, grated
- 1-2 Roma tomatoes, diced, garnish
- Fustini's 18 Year balsamic
Directions
- Preheat oven to 400 degrees. Cook ravioli according to package directions, drain and set aside. In a large sauté, pan, heat olive oil. Add ground pork and cook until most of the pink has disappeared. Add onion, garlic and spice blend and sauté, for 1-2 minutes. Stir in the heavy cream and boil for 1-2 minutes until sauce begins to thicken. Add 1/2 of Parmesan cheese and mix to combine.
- In a medium baking dish, layer 1/2 of the pasta. Top with sliced tomatoes, 1/2 the basil and 1/3 of the mozzarella. Spoon out 1/2 of the pork mixture on top of the Mozzarella cheese. Repeat another layer of pasta, basil, 1/3 mozzarella and the remaining pork mixture (pouring any extra liquid over top.) Top with remaining mozzarella. Bake for 25 minutes until golden and bubbly. Cool slightly. Garnish with remaining Parmesan cheese. Top with diced tomato and drizzle with balsamic.
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