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Friday, April 12, 2013
Ravioli PIE, Gary style, and a MYSTERY
GOOD GOLLY we love ravioli pie. I had this clipping from some ancient magazine taped to a card and I make so many changes over the years and substitutions I FINALLY got rid of the original clipping and wrote down what I DO. ****
What I do is GOOEY and FLIPPIN' DELICIOUS...as any dog would tell you....
Gary's TO DIE FOR ravioli pie
you need a 9 inch pie plate (or 8 x 8 pyrex brownie pan) and:
--approx 13 oz. package frozen vegan ravioli, or any ravioli, actually, cooked per directions
--3/4 cup non-dairy "cheese", or ACTUAL cheese if you insist
--diced bell pepper, a carrot, 1/2 an onion, or any veggies actually, I was gonna add broccoli but realized I did not have any this time
--spoonfuls of hot peppers from a jar if you want plus any other spice you like
--about 16 oz tomato sauce
--2 vegan sausages diced, about 6 oz, or actual sausage DAMN YOU CARNIVORES!
-preheat oven to 375
-cook ravioli per directions
-saute diced veggies several minutes, toss in fake sausage and spice and hot peppers
-cover the pie plate bottom with about 3/4 cup of tomato sauce, then lay out all the ravioli, then dump the veggie-sausage mix on top of that, add the rest of the tomato sauce, GENEROUSLY! then finally top w/ the "cheese"
-if it seems like the pie plate is bursting full of stuff, put a cookie sheet under to catch drips, otherwise, just toss the thing in to bake about 30-40 minutes then EAT
-makes 4 enormous servings :) my version here is half the original recipe, because this is a great dinner for 2 plus lunch the next day, but if there is a big family, double the recipe and use a lasagna pan :)
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