Time seems to be slipping away lately.  I need to stretch the 24 hour days into 30.  But, since I don’t think that is going to happen I need to work smarter not harder.

So, to that this uses frozen ravioli with a homemade sauce.  Yes, you can used jarred sauce or whatever you like but I really wanted the savory taste of red wine sauce with the sausage ravioli.

Verdict:

My kids loved this.  It had a really great savory taste and just enough sauce to be good but not over powering.   Make sure to use plenty of cheese to make it gooey and yummy.

I served this with broccoli and a green salad for dinner.

Ingredients:

Sauce:

• 1 lb. Italian sausage (removed from casings)
• 1 lb. Ground Beef
• 1 onion, diced
• 2 cloves garlic, minced
• 2 (16 oz) cans chopped tomatoes
• salt and pepper to taste
• 1 cup of dry red wine
• 1 tsp. dried oregano
• 1 tsp. dried basil

Ravioli:

• 2 (1 lb.) bags frozen ravioli (I used sausage but you can use cheese or other)
• 2 cups mozzarella, shredded
• 1 cup parmesan, shredded

Directions:

1. Brown sausage, ground beef and onion is a skillet over medium heat.  Drain grease from pain when all are cooked through and put into a medium stock pot.
2. Add rest of ingredients for sauce to beef, sausage, onion mix.  Cook over medium heat for 45-60 minutes stirring occasionally.  Taste half way through cooking time and adjust spices to suit your taste.
3. Spray a 13×9 casserole dish with non-stick spray. Pre heat oven to 350 degrees.
4. When sauce is cooked put 1/2 cup into the bottom of the casserole dish and spread across the bottom.  Lay the frozen ravioli in a single layer with the flat side facing up.  Sprinkle one cup of mozzarella across the top.
5. Place another layer of ravioli over the first one with the flat sides touching so that the rounded sides of the ravioli is now facing upwards.
6. Pour 1/2 cup of sauce over the top of the ravioli layer.
7. Place the final layer of the ravioli on the casserole with the flat side facing up.  Pour the rest of the sauce over the ravioli.  Sprinkle the remaining 1 cup of mozzarella over the top with the 1 cup of parmesan.
8. Bake for 40 -45 minutes or until ravioli are cooked through.