Big Daddy's Ravioli with Marinara Sauce

Name: Big Daddy's Ravioli with Marinara Sauce
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 3 larges egg whites, beaten until foamy; 3 Tbsps chopped fresh parsley; 2 cloves garlic, chopped; 907 grams your favorite marinara sauce, divided; 454 grams ground meatloaf mix (veal, pork and beef); 3 Tbsps olive oil; 6 servings Grated Parmesan, for serving; 237 milliliters part-skim ricotta; 118 milliliters frozen peas; 6 servings Salt and freshly ground black pepper; 48 squares wonton wrappers

The recipe Big Daddy's Ravioli with Marinara Sauce could satisfy your Mediterranean craving in around 1 hour and 10 minutes. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. This main course has 621 calories, 42g of protein, and 31g of fat per serving. If you have parmesan, olive oil, ground meatloaf mix, and a few other ingredients on hand, you can make it. To use up the wonton wrappers you could follow this main course with the Mini Apple Pies in Wonton Wrappers as a dessert.

Instructions

In a large stockpot or Dutch oven over medium heat, add the olive oil and garlic.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Dutch Oven

Saute until the garlic becomes fragrant, about 3 minutes.

Ingredients you will need

Garlic

Add the meatloaf mix, half the marinara sauce and sprinkle with salt and pepper. Stir to combine, breaking up any clumps, and gently simmer, about 15 minutes.

Ingredients you will need

Salt And Pepper

Marinara Sauce

Meatloaf Mix

Remove from the heat and let the mixture cool, about 20 minutes. Stir in the ricotta, parsley and peas.

Ingredients you will need

Parsley

Ricotta Cheese

Peas

Line a large baking sheet with plastic wrap and spray the plastic wrap with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Place 1 wonton on a cutting board and spoon about 1 tablespoon of the meat mixture into the center of the wonton. Using your finger or a pastry brush, brush some egg white around the perimeter of the wonton and lay another wonton on top. Press the edges together to seal.

Ingredients you will need

Egg Whites

Meat

Equipment you will use

Cutting Board

Pastry Brush

Place the ravioli on the prepared baking sheet and repeat with the remaining wrappers and filling. Refrigerate until ready to use.

Ingredients you will need

Ravioli

Equipment you will use

Baking Sheet

Place the remaining marinara in a saucepan over low heat. To a large pot of boiling, salted water, add the ravioli in small batches. When they float, after 2 to 3 minutes, remove them to a plate lined with a clean kitchen towel.

Ingredients you will need

Ravioli

Water

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Kitchen Towels

Sauce Pan

Pot

Serve the ravioli in warmed bowls with marinara and grated Parmesan.

Ingredients you will need

Parmesan

Ravioli

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

3larges

egg whites, beaten until foamy 3Tbsps

chopped fresh parsley 2cloves

garlic, chopped 907grams

your favorite marinara sauce, divided 454grams

ground meatloaf mix (veal, pork and beef)3Tbsps

olive oil 6servings

Grated Parmesan, for serving 237milliliters

part-skim ricotta 118milliliters

frozen peas 6servings

Salt and freshly ground black pepper 48squares

wonton wrappers

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are great choices for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Santa Margherita Chianti Classico Riserva with a 4.8 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.