APRIL 2010 BEN'S FIrst Place RAVIOLI AND MARINARA

BEN'S AWARD WINNING RAVIOLI'S AND MARINARA SAUCE

RAVIOLI FILLING

4 STOCKS OF FRESH TARRAGON LEAFS

4 STOCKS OF FRESH OREGANO LEAFS

1 TABLE SPOON DRIED ITALIAN SPICE

1/4 LB GOUDA CHEESE

1/4 LB ASIAGO CHEESE

2 BIG CLOVES OF GARLIC

1/4 ITALIAN SAUSAGE

1 t SPOON CRUSHED RED PEPPERS

2 OZ. OF ROASTED PEPPERS
? portabello mushroom

COMBINED IN FOOD PROCESSOR

1 TABLE OF FILLING PER RAVIOLI IN THE CENTER OF A 3" ROUND PASTA DISC .

MOISTEN THE BOTH EDGES OF THE PASTA WITH WATER . SEAL THE RAVIOLI EDGE WITH A FORK. BOIL IN SALT WATER FOR 10 TO 12 MIN.

RAVIOLI PASTA SHEETS

PURCHASED AT THE STORE

MARINARA SAUCE

2-14.5 OZ. CANS OF CRUSHED TOMATOES

4 OZ. OF ROASTED PEPPERS

1 TABLE SPOON DRY ITALIAN SPICE

1 TABLE SPOON DRY OREGANO

1 TABLE SPOON OF SALT

1 TABLE SPOON OR BLACK PEPPER

1 t SPOON CRUSHED RED PEPPERS

2 BIG CLOVES OF GARLIC CRUSHED

COMBINE INGREDIENTS INTO A SAUCE PAN AND BRING TO A BOIL FOR 5 MIN. .

REDUCE THE HEAT TO LOW OR SIMMER TH E LONGER IT SIMMERS THE BETTER

1 TO 2 HOURS. STIRRING OCCASIONALLY. POUR IN TO BLENDER OR FOOD PROCESSOR

AND BLEND THOROUGHLY. POUR OVER RAVIOLIS AND ENJOY,