Ravioli and Meatballs Recipe
Ingredients
| Ground chuck | 1 1/2 Pound | |
| Tomato sauce | 1 Can (10oz) (Salad oil - 2 tablespoons) | |
| Oregano leaves | 1 Teaspoon, dried (Salad oil - 2 tablespoons) | |
| Dried thyme leaves | 1/2 Teaspoon (Salad oil - 2 tablespoons) | |
| Dried basil leaves | 1/2 Teaspoon (Salad oil - 2 tablespoons) | |
| Ravioli - 2 cans (14 3/4- or 15-oz size) | ||
| Parmesan cheese, grated | ||
Directions
MAKING
1 Working lightly with hand, form chuck into 24 balls.
2 In a large skillet, heat oil and brown meatballs well for about 10 minutes.
3 Drain off the fat.
4 Add in the tomato sauce and herbs and mix well.
5 Cook, stirring constantly for 5 minutes.
6 Mix in the ravioli and cook for about 10 minutes or just until heated through.
SERVING
7 Sprinkle with Parmesan cheese and serve.
1 Working lightly with hand, form chuck into 24 balls.
2 In a large skillet, heat oil and brown meatballs well for about 10 minutes.
3 Drain off the fat.
4 Add in the tomato sauce and herbs and mix well.
5 Cook, stirring constantly for 5 minutes.
6 Mix in the ravioli and cook for about 10 minutes or just until heated through.
SERVING
7 Sprinkle with Parmesan cheese and serve.
Chef
