Friday, July 8, 2011

Weekend Recipe..

It's recipe time. Why? Because it's Friday. You can have so as many experiments of new recipes as you like during the weekend =) Trying out a new recipe has always been my favorite thing to do. Although one or twice, the result of the new cooking experiment didn't turn out to be exactly like the recipe. But that's the reason why we call it an experiment, don't you think so? So, here one recipe that you can the magic in your kitchen. This one is Baked Ravioli, the one I found on Taste and Tell. Looks easy and of course delicious. Care to try? have a great weekend everyone..xoxo

Baked Ravioli
(serves 4 to 6 - total cooking time 50 minutes)


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • coarse salt and freshly ground pepper
  • 1 1/2 teaspoons dried thyme or oregano
  • 1 can (28-ounces) whole tomatoes
  • 1 can (28-ounces) crushed tomatoes
  • 2 pounds ravioli
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup grated parmesan


  1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
  2. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
  3. Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

(image and recipe source: