I want to say a big THANK YOU for all the well wishes for my hubby. He is doing better, but still has a lot of recovering to do. He went to the Orthopedic Surgeon today, and after taking more x-rays, it seems his collar bone fracture has gotten worse : ( There's a small chance he may have to go in for surgery if it doesnt improve. Guess we'll wait and see.
That being said, I'm still feeding him lots of comfort food. Well, I cant take all the credit. We've had so many friends and family bring us dinner the past week. We are truly blessed with great people in our life! Last Wednesday night I made us this
Baked Ravioli from the wonderful
Martha Stewart. I changed it just a bit, because I could only find a 25 ounce bag of frozen raviolis. She calls for a 2 pound bag in the recipe, so I reduced the sauce measurements. It turned out wonderful!
Baked Ravioli
Serves 4-6
2 tablespoons Olive Oil
1 small Onion, chopped
3 cloves Garlic, minced
1 1/2 teaspoons dried Thyme or Oregano
Coarse Salt and Pepper, to taste
1 (28 oz) can Crushed Tomatoes
1 (15 oz) can Diced Tomatoes, undrained
1 (25 oz) bag frozen Cheese Raviolis
2 cups Mozzerella Cheese, shredded
1/2 cup grated Parmesan Cheese
In a large saucepan, heat oil over medium heat. Add onion and garlic. Stir and cook until onion is softened, about 5 minutes. Stir in thyme and tomatoes. Bring to a boil, then reduce heat and let simmer 25 minutes.
Meanwhile, boil frozen ravioli in a large pot of water just until they float to the surface. About 5 minutes. Drain water and gently toss ravioli in the pasta sauce.
Pour pasta mixture into a 9x13 baking dish and sprinkle with parmesan and mozzarella cheeses. Bake at 425 degrees for 25 minutes, or until hot and bubbly. Let stand a few minutes before serving.
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