20 ounces Ravioli
1 1/2 cups tomato sauce
1 cup water
3 tablespoons THIS
1 big clove garlic finely chopped
1 teaspoon dried oregano
1 teaspoon balsamic vinegar
1/4 teaspoon salt
3 pinches freshly ground black pepper
1 tablespoon olive oil
Optional: 1 cup shredded Italian cheese such as asiago, mozzarella, parmesan,
romano, provolone, fontina (I used a pre-shredded, store bought blend of all these.)
Preheat the oven to 350. Combine all ingredients -- except for the ravioli, olive
oil and cheese -- in a bowl or jar and mix well. Drizzle the olive oil in a 9x13
rectangular or 13" oval baking dish followed by about 1/2 cup of the sauce mixture.
Spread out half of the ravioli in the dish followed by half of the remaining sauce.
Repeat with remaining ravioli and sauce and cover with foil. Bake in the preheated
oven for 40 minutes, remove foil and test for doneness; at this point the ravioli
should be al dente.
If needed, bake uncovered for another five minutes. Otherwise, if desired, top with
cheese and return to oven for several minutes until cheese is melted, using the
broiler for 1- 2 minutes to bring a light, golden brown to the topping. |
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