Somehow. In between solo parenting tonight, dropping Scarlet off at school tomorrow, making brownies for a preschool potluck, going to said potluck picnic, meeting an old friend for coffee, getting Scarlet ready for her first soccer practice on Saturday, and then getting myself ready for the first of a gazillion family photo shoots, I will be editing Alaska photos. And the sad thing is, tomorrow is my least busy day of this week. Every day this week has contained two or three blog posts, business lunches, and it was the first week of school! We are all wiped out! Or at least, I am. I could barely make dinner solo tonight.
You see, ravioli or tortellini are among my favorite foods. For some odd reason, I am so obsessed with cheese-filled pasta (as opposed to cheese-covered pasta, which is also great), but I rarely eat it. I save it for special occasions. Sometime today, after grabbing my favorite sauce from the store – RAGU Homestyle Thick and Hearty Four Cheese Sauce – I decided to try my hand at baked ravioli. Des, my foodie, has been asking for it for some time. He can barely say ravioli, but he knows a good thing when he sees it. “Pillow Cheese Pasta.” In the realm of doing things myself and calling it a special occasion, I made this right!
Homestyle to me means simple and authentic. It’s real. It’s about the recipes my parents made for me and they knew how much I’ve always been obsessed with ravioli. I once wanted to write a book called “Midnight Ravioli.” I still might. It’s also worth noting that the sauce is pretty amazing. It’s their thickest sauce yet – and you can tell because it hugs the pasta:
It’s also Ragu’s boldest flavor, because they peel, chop and simmer their ingredients and use a special blend of herbs – basil, fennel, oregano and black pepper – to layer and build the flavor. No artificial flavors, no artificial colors, and no high fructose corn syrup. No shortcuts. Just sauce done right, because they took the time to make it right. Also, I made this!
Here’s my recipe, which has most likely been made by generations of people who just want ravioli done easily! And it’s good. You can go crazy with the cheese, or not go crazy with the cheese. I didn’t go too crazy because too much melted cheese can be overwhelming for Des at his age, but ultimately, you know I like cheese. So if you’re having a week of insanity like me, just grab these few ingredients – and some you may already have – and go crazy. Make every night a special occasion night.
- 1 jar Homestyle Thick and Hearty Four Cheese Sauce
- 1 16-ounce package cheese ravioli
- 1 cup shredded mozzarella cheese
- 2 Tbsp grated Parmesan
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- Preheat oven to 350 degrees
- Cook ravioli until just tender - about 3-4 minutes
- Lightly grease an 8x8 baking dish
- Spread ravioli in baking dish
- Top with RAGU and with mozzarella cheese
- Sprinkle with Parmesan, thyme and parsley
- Bake until cheese is melted - or about 20 minutes