You can make your dinners extra special by going the extra mile with this creamy ravioli meatball casserole! I love raviolis, most especailly cheese raviolis. One of my favorite recipe was my mother’s creamy garlic cheese ravioli. Oh my goodness. I could eat that everyday and still not get tired of its taste! The cream was perfectly balanced by the taste of garlic so you wouldn’t be able to get tired of its taste easily. My family loves ravioli too! My husband always craves for them. My twins particularly love creamy ravioli recipes, which is why this recipe is perfect for my husband and my kids.
It’s simple to make actually, at least more simple than some pasta recipes I know. And it has that extra special ingredient that just makes it more delicious than it already is. Meatballs! Meatballs give this recipe that strong flavor that counter the richness of the sauce. I couldn’t get enough of this recipe. I always love making this and serving it to my family over dinner. My friends love this too, actually. And they already have their own versions of this, which they also make for their families once in a while. A copy of this recipe can be found on the next page. I am pretty sure that your families will love this as much as mine did. This is a pretty special ravioli recipe!
Photo and recipe courtesy of Toot Sweet For 2.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Can be made ahead of time and stored in refrigerator for a few days. Increase baking time by about 10 minutes to account for cold casserole. Also, cover lightly with foil (not too close to cheese or cheese will stick to foil) and remove foil for the last 10 minutes. Don’t use grated Parmesan cheese. Be sure to use shredded. If you don’t have shredded, reduce amount of Parmesan to one-quarter cup.
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