Do you ever want to combine two of your favorite foods and see if they get even better? In the case of pasta and pizza, the answer is yes. Cheese ravioli with pepperoni, delicious marinara, broiled with more cheese on top? It's THE food for the end of the semester. Yum. Sprinkle over some scallions for the obligatory pop of green and you have a meal for the gods.
1 half stick of pepperoni, chopped into small pieces
1 pound bag of cheese ravioli
1 tablespoon oil
1 ounce fontina, shredded
1 ounce parmesan, shredded
1 ounce pecorino, shredded
1 garlic clove, minced
8 ounce can tomato sauce
2 plum tomatoes, diced
1 tablespoon Italian seasoning
2 teaspoons balsamic vinegar
pinch red pepper flakes
salt and pepper, to taste
Method: Preheat the oven to broil.
In a large skillet, oil the oil and pepperoni to the pan over medium high heat. Cook until the pepperoni is crispy and has rendered its fat; about 4 minutes. Remove to another pan.
Add the ravioli in a thin layer in the skillet. Let cook for 2 minutes until brown. Add 1/2 cup of water to the pan and add a lid; cook the ravioli for 5 minutes. Remove to a bowl.
To the skillet, add the garlic, italian seasoning, diced tomatoes, red pepper flakes and balsamic vinegar. Cook 1 minute until the garlic is fragrant and the vinegar slightly reduces. Add the tomato sauce and bring to a boil. Turn on the heat and add the ravioli to the pan, tossing to coat in the sauce. Sprinkle over the cheese and pepperoni and put under the broiler under cheese is melted and golden in places. Remove to cool for 5 minutes before dishing up. Enjoy!