This KY Proud Baked Ravioli Recipe is the Perfect Comfort Meal

What a gloomy day! I guess if it's going to be rainy and cold, it might as well be on a Monday, but I've got your dinner plans that will warm things up. Our friend Jim Gilles from Hill View Farms put together an easy, affordable recipe that is full of flavor and made with Kentucky Proud ingredients, AKA the best.

When you start with quality meats, cheeses, and produce, you can't go wrong. Here's what you need:

Hill View Farms Baked Ravioli

1 pound Hill View Farms ground chuck
½ Riney Farms onion, finely chopped
2 cloves of garlic, minced
32 oz of Raos Marinara
16 oz whole milk ricotta
1 large egg
1 cup Boone Creek Creamery grated Parmesan cheese
¼ cup chopped basil
1 tsp garlic powder
24 oz of fresh or frozen ravioli – any filling will work
2 cups Country View Creamery shredded mozzarella
Salt
Pepper

How to Make Easy & Delicious Baked Ravioli

Preheat oven to 350 degrees
Prepare a 9”x13” baking dish with cooking spray
In a skillet, brown ground beef with chopped onion and season with salt and pepper.
Drain any grease from the ground beef and the onion
Return to the skillet and add garlic and marinara, and bring to a simmer for at least 5 minutes
Combine in a bowl and mix ricotta cheese, egg, ¼ cup parmesan cheese, basil, garlic powder, and season with salt and pepper.
In a 9x13 baking dish, layer 1/3 of the meat sauce followed by a single layer of ravioli, half the remaining meat sauce, half of the ricotta mixture, the rest of the parmesan, and half of the mozzarella. Repeat layers ending with mozzarella cheese
Cover the pan loosely with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is brown and bubbling. You can also broil the last 2 minutes to get the cheese extra brown.
Serve and enjoy!

This meal also reheats really well, so you can refrigerate any leftovers to have another day. We all LOVED this dish, as you can tell by our cheesy grins. Chad went in for seconds, and I definitely plan to make this sometime soon. I'm always looking for quick meals to prep ahead, and this one is perfect.

Chad Benefield