Your Life A to Z Recipe: Thursday, Octobert 2nd, 2014: Baked Ravioli and Garlic Herb Puff Pastry Twists

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Baked Ravioli
Yields: 6 servings

1 pound lean ground beef
1/2 (25 ounce) package frozen or refrigerated ravioli of your choice
1 (14 ounce) jar marinara sauce
1 (14.5 ounce) can San Marzano tomatoes, drained and chopped
1 cup shredded smoked mozzarella cheese
1 cup shredded Fontina cheese
1 tablespoon grated Parmesan Reggiano  

Preheat the oven to 400F.

In a medium skillet over medium-high heat, brown the ground beef. Drain any excess grease then stir in the marinara sauce and tomatoes.

Spread 1/3 of the sauce in the bottom of an 11x7-inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the smoked mozzarella cheese and 1/2 of the Fontina cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil that has been sprayed with cooking spray.

Bake for 30 minutes or until bubbling and the cheese is melted. Sprinkle with Parmesan Reggiano before serving.

Garlic Herb Puff Pastry Twists
Yields: 18

1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
1 cup grated Parmigiano-Reggiano (2 oz), divided
1/4 cup olive oil
3 garlic cloves, minced
1 box Pepperidge Farm puff pastry
1/4 cup finely chopped flat-leaf parsley

Preheat oven to 400°F with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.

Stir together rosemary, thyme, 1/4 cup cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl. Stir together oil, garlic, and 1/4 teaspoon each of salt and pepper in another bowl.

Brush both sheets of dough with garlic oil.  Sprinkle herb mixture.  Cut dough lengthwise into 9 strips (less than 1 inch wide) with a pizza wheel or a sharp heavy knife. Twist each strip from both ends and place on baking sheet, arranging twists 1 inch apart.

Bake bread twists, switching position of sheets halfway through, until golden, 20 to 25 minutes total.

Meanwhile, stir together parsley and remaining 3/4 cup cheese in a shallow baking pan.
Immediately after baking, brush bread twists with remaining garlic oil, then roll in parsley and cheese until coated. Serve warm or at room temperature.