Mostly Homemade Ravioi with Knife and Fork Caesar

Mostly Homemade Ravioli
This is an easy alternative to making your own ravioli. Using wanton wrappers makes for a perfect ravioli, and this recipe is especially easy because you don't even have to boil the ravs, just bake them in the incredibly yummy tomato cream sauce.

For the sauce:
Olive Oil
1 small onion, diced
3 cloves of garlic, minced
1 32 oz can crushed tomatoes
1/2 tsp crushed red peppers
Salt and pepper
2 tbs chopped fresh basil
3 tbs heavy cream

In a sauce pan, heat a little olive oil and add onion and garlic, cook till fragrant. Pour in tomatoes. Let simmer for a few minutes and then add salt and pepper to taste. Mix in basil and then add cream, feel free to add more or less depending on preference. Let simmer on low until your ravioli is ready.

For the ravioli:
About 30 Wonton wrappers (buy the smaller size package)
1 15 oz package ricotta
1 cup frozen spinach
1/2 tsp salt
1/2 tsp pepper
1/4 cup Parmesan
1 egg, beaten
water
Half a small round of mozarella, thinly sliced

Preheat oven to 350.

In a small saute pan, heat spinach until it is thawed (this saves you from having to defrost and wring it out). Mix ricotta, salt, pepper, Parmesan, and egg. Add spinach.

To form the raviolis, brush a little water around the edges of a Wonton wrapper. Put a dollop (a little more than a tablespoon) of filling into the middle. Put another wrapper on top and press to seal. Repeat until you have made all the raviolis you need.

Pray a glass casserole with nonstick spray. Place raviolis into casserole, overlapping if needed. Pour sauce over raviolis, and top with sliced cheese. Cook for about 30 minutes. Cheese should be nicely browned and sauce should be bubbly.

Knife and Fork Caesar

This is my favorite way to eat a Caesar. It just seem so fancy!

A few hearts of romaine leaves, per person
Caesar dressing
croutons
Parmesan

Spread a tablespoon or so over romaine, top with a few croutons and Parmesan.