Happy St. Patrick’s Day!
If you don’t have time to cook up some Irish stew or get your corned beef on, in just 30 minutes you can make a creamy, cheesy mess of baked ravioli. Not exactly Irish cuisine, but a Guinness on the side will more than suffice to honor the day.
What really made this Baked Ravioli recipe special to me was the addition of cream cheese in the marinara. It melts into this velvety, rich sauce that I could have eaten up like soup.
1 (16-ounce) package cheese-filled ravioli
2 cups marinara sauce, homemade or store-bought
1/3 cup cream cheese, cubed
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley (I used oregano)
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup basil leaves, chopped
1. Preheat oven to 350℉. Lightly oil an 8 × 8 inch baking dish.
2. In a large pot of boiling water, cook ravioli just until tender, about 2-3 minutes; drain.
3. Combine marinara sauce and cream cheese in a medium saucepan over medium heat. Cook, stirring constantly, until cream cheese has melted, about 3 minutes. Stir in thyme and parsley.
4. Spread ravioli into prepared baking dish. Top with marinara mixture and sprinkle with mozzarella.
5. Bake until cheese has melted, about 20 minutes.
6. Serve immediately, garnished with Parmesan and basil, if desired.
Recipe from Damn Delicious
King Post Kitsch has a new single out from the upcoming second album, “Sheep on a Beach”, and it is a total corker.
Rhythm packed with an irresistible guitar hook, ‘The Days Keep Coming’ is fantastic stuff. I’ve listened to it a few dozen times already and I’m still surprised when the song abruptly ends. I want it to go on and on. Okay, so a few dozen more listens might be in order.