Dennis Prescott

It’s National Ravioli Day. More days like this, please.

Also, pizza/burger/pie/ice cream day. Bless you, too. Never leave me.

I cook all the time, usually 6 or 8 dishes a day when I’m recipe testing. Some of these days I want beautifully plated, gorgeous, locally sourced dishes…and sometimes you just want comfort food x a billion. Melted cheese, carbs, and spicy tomato sauce goodness. Easy, quick, and delicious. That’s it – short, sweet, and to the most comforting of points.

Baked Ravioli

Serves 4-6

1 24 ounce package cheese filled ravioli

2 cups mozzarella, grated

1 teaspoon oregano

1 tablespoon chili flakes

2 tablespoon fresh basil

1 teaspoon olive oil

Marinara sauce

1 28 ounce can San Marzano tomatoes

1/4 cup olive oil

4 garlic cloves, minced

1 tablespoon basil stalks, finely diced

1 teaspoon sea salt

1 teaspoon chill flakes

Heat a large saucepan over medium, and add your olive oil. When the oil is hot (but not smoking), and your garlic and cook for 45 seconds. Pour in your tomatoes, basil stalks, chill flakes, and salt, and bring to a simmer. Let the sauce simmer away for 15 minutes, stirring every few minutes to stop it catching.

Puree with a hand blender.

Preheat your oven to 400 degrees.

Bring a large pot of salted water to a boil, and cook your ravioli according to the package directions (al dente).

Mix your cooked ravioli with the marinara sauce, and top with your grated mozzarella. Sprinkle over your oregano & chili flakes. Drizzle the olive oil over the cheese.

Bake for 10 minutes, until the cheese has completely melted.

Enter comfort food zone.