Cheese Ravioli with Marinara Sauce and Garlic Bread
|For marinara sauce|
|Yellow onion||1 Medium, chopped|
|Garlic||3 Clove (15 gm), chopped|
|Carrots||4 , peeled and chopped|
|Merlot||1 Cup (16 tbs)|
|Canned crushed tomatoes||56 Ounce (2 Cans, 28 Ounce Each)|
|Bay leaves||3 , dried (Use Fresh Or Dried)|
|For ravioli filling|
|Ricotta cheese||15 Ounce (1 Container)|
|Garlic||1 Clove (5 gm), chopped|
|Fresh parsley||2 Tablespoon, chopped|
|Fresh basil leaves||3 , chopped|
|Fresh parmesan cheese||1 Cup (16 tbs)|
|Evoo||2 Tablespoon (Extra Virgin Olive Oil)|
|Wonton wraps||40 (For Ravioli:)|
|Egg||1 , scrambled (For Ravioli:)|
|For garlic bread|
|Italian bread loaf||1|
|Garlic||2 Clove (10 gm)|
Chop up onions, garlic and carrots. Sauté on a medium high heat until the onions become translucent and the carrots are tender. Add a cup of merlot and reduce to about half which is 10-15 minutes. After wine reduces put in the tomatoes, bay leaves, oregano and salt and pepper to taste. Allow for sauce to sit on low for 4-6 hours.
Put all ingredients into bowl and mix well.
Put a teaspoon of filling in the center of the wonton wrap. Egg wash the outer sides of the wonton and then place the other wonton wrap over top and push down to seal the edges.
Bring a pot of water to a boil, salt the water then place the ravioli in the water for 2-3 minutes or until ravioli floats to the top.
Cut the bread in half and drizzle the bread with EVOO. Place under broiler on high for 2-3 minutes. Take bread out of the oven and run the clove of garlic over top. Serve and Enjoy!