{"id":432,"date":"2014-02-23T18:06:46","date_gmt":"2014-02-24T00:06:46","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=432"},"modified":"2014-02-23T18:06:46","modified_gmt":"2014-02-24T00:06:46","slug":"baked-ravioli","status":"publish","type":"post","link":"http:\/\/tiffanycooks.cyberphreak.com\/?p=432","title":{"rendered":"Baked Ravioli"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/02\/baked-ravioli-2-23.jpg\"><img loading=\"lazy\" class=\"alignnone  wp-image-433\" alt=\"SAMSUNG CAMERA PICTURES\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/02\/baked-ravioli-2-23.jpg\" width=\"800\" height=\"600\" \/><\/a><\/p>\n<p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/02\/SAM_0384.jpg\"><img loading=\"lazy\" class=\"alignnone  wp-image-434\" alt=\"SAMSUNG CAMERA PICTURES\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2014\/02\/SAM_0384.jpg\" width=\"800\" height=\"600\" \/><\/a><\/p>\n<p>This is an awesome recipe that tastes as good, or better than the restaurant.\u00a0 Since I have to avoid the fresh garlic and onion, I put ALL of the first seven ingredients in a pan and just started cooking, substituting onion and garlic for onion and garlic powders.\u00a0 I proceeded to step 5.\u00a0 It turned out just great.\u00a0 A+!<\/p>\n<p>&nbsp;<\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li><strong>2 tablespoons olive oil<\/strong><\/li>\n<li><strong>1 medium onion, chopped <\/strong><\/li>\n<li><strong>3 garlic cloves, minced<\/strong><\/li>\n<li><strong>coarse salt and fresh ground pepper<\/strong><\/li>\n<li><strong>1 1\/2 teaspoons dried thyme or oregano<\/strong><\/li>\n<li><strong>1 can (28 oz) whole tomatoes<\/strong><\/li>\n<li><strong>1 can (28 oz) crushed tomatoes<\/strong><\/li>\n<li><strong>\u00a02 pounds ravioli (We used four cheese) <\/strong><\/li>\n<li><strong>1 1\/2 cups shredded mozzarella<\/strong><\/li>\n<li><strong>1\/2 cup grated aged Parmesan (in the block form or pre-shredded)<\/strong><\/li>\n<\/ul>\n<p><strong>DIRECTIONS:<\/strong><\/p>\n<ol>\n<li><strong>Preheat the oven to 425\u00b0 F.<\/strong><\/li>\n<li><strong>Heat the oil in a large saucepan over medium heat.<\/strong><\/li>\n<li><strong>Add the onion and garlic, and season with salt and pepper, cook, stirring occasionally, until softened, about 5 minutes.<\/strong><\/li>\n<li><strong>Add the thyme or oregano, and tomatoes.<\/strong><\/li>\n<li><strong>Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened and reduced to about 5 1\/2 cups, 20-25 minutes.<\/strong><\/li>\n<li><strong>Meanwhile, cook the ravioli in a large pot of boiling salted water just until they float to the top. <\/strong><\/li>\n<li><strong>Drain the pasta, return to pot. <\/strong><\/li>\n<li><strong>Toss the sauce with the pasta.\u00a0 Pour the pasta into a large dish or 9&#215;13&#8243; baking dish, and sprinkle with the cheeses.\u00a0 <\/strong><\/li>\n<li><strong>Bake until golden, 20-25 minutes in oven.\u00a0 Cool slightly before serving.\u00a0 <\/strong><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>This is an awesome recipe that tastes as good, or better than the restaurant.\u00a0 Since I have to avoid the fresh garlic and onion, I put ALL of the first seven ingredients in a pan and just started cooking, substituting onion and garlic for onion and garlic powders.\u00a0 I proceeded to step 5.\u00a0 It turned <a href=\"http:\/\/tiffanycooks.cyberphreak.com\/?p=432\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[4,8],"tags":[],"_links":{"self":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/432"}],"collection":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=432"}],"version-history":[{"count":1,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/432\/revisions"}],"predecessor-version":[{"id":435,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/432\/revisions\/435"}],"wp:attachment":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=432"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=432"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=432"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}