Baked Cheddar Whole Wheat Ravioli with Fire Roasted Marinara Sauce

27 Jan

Disclaimer: By posting this recipe, I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes associated with the contest. I was not compensated for my time.

Two and a half years. That’s how long I lived in the dorms during college. That’s a LONG time to live in a dorm room, especially when my only appliances were a mini fridge and an electric kettle. But there was a fully stocked cafeteria that I had access to all day long. I recall some of the food being less than fantastic, but there were a few offerings that were just plain delicious. Like their breaded, fried ravioli, doused in a tomato sauce. Certainly not the healthiest meal, but boy was it yummy!

Baked Cheddar Whole Wheat Raviolis with Fire Roasted Marinara Sauce | xtinaluvspink.wordpress.com

Recounting that led me to create this improved version. Homemade whole wheat pasta dough, encapsulating real Cabot cheddar cheese, and baked with a more cheese surrounding it, these are much cleaner and make a great party snack. Paired with a simple marinara sauce of fire roasted tomatoes (and more cheese, duh!), these are sure to please.

Baked Cheddar Whole Wheat Raviolis with Fire Roasted Marinara Sauce | xtinaluvspink.wordpress.com

Bonus: it covers three food groups, with whole wheat flour, dairy and tomatoes! Roll up your sleeves, roll out the dough, and roll out the fun with this healthy snack recipe.

Baked Cheddar Whole Wheat Ravioli with Fire Roasted Marinara Sauce

Serves 4 (12 raviolis)

Cheddar Whole Wheat Ravioli, adapted from Taste of Home

  • 1 C all-purpose flour
  • 1 C whole wheat flour
  • 2 eggs
  • 1/4 C water
  • 1 tsp olive oil
  • 3 oz Cabot Extra Sharp Cheddar cheese
  • 1 egg white
  • 1 tsp water
  • 1/2 C bread crumbs
  • 1 oz CabotExtra Sharp Cheddar cheese, grated

Fire Roasted Marinara Sauce

  • 1 14.5oz can fire-roasted diced tomatoes
  • 1 6oz can tomato paste
  • 1 tbsp pure cane sugar
  • 1 oz Cabot Alpine Cheddar cheese, grated
  • 1/4 C water
  • 1 tbsp Italian seasoning mix
  • 1/2 tbsp dried parsley
  • 1/4 tbsp dried oregano
  • 1/8 tsp garlic powder
  • 1/8 tsp sea salt
  • 1/4 tsp fresh black pepper

In the bowl of a stand mixer, combine the two flours. In a separate small bowl, whisk together the eggs, water and olive oil. Pour into the flour and mix on speed 2 until the dough starts to come together.

Dump onto a clean, flat work surface (like your counter!) and knead the dough for 7-9 minutes. Now’s the time to roll up your sleeves and put some elbow grease into it! The dough will come together nicely. Transfer back to the bowl you mixed it in (removed from the stand mixer), cover with a towel, and let sit in room temperature for 30 minutes.

Now make the sauce. Combine all sauce ingredients, including the Cabot Alpine Cheddar, in a medium-sized pot. Bring to a boil. Reduce heat to simmer, cover and let cook for 1 hour, stirring occasionally.

Baked Cheddar Whole Wheat Raviolis with Fire Roasted Marinara Sauce | xtinaluvspink.wordpress.com

Preheat oven to 400 degrees. Place a wire rack on a large baking sheet.

Cut your Cabot Extra Sharp Cheddar cheese into 1″ squares, that are about 1 cm thick. You should have 12 cheese squares. Once your pasta dough has rested, divide it half. Roll it out to 1/16″ thickness to form a square or rectangle. Place the cheese squares one inch apart over half the pasta sheet. Use a bit of water to wet the dough around the cheese squares. Fold over the other half and press down to seal. Cut into squares with a paring knife or pastry wheel. Set aside.

Repeat with the other half of the dough.

Beat together the egg white and water in a small bowl. Mix bread crumbs and grated cheese in a medium-sized bowl.

Dip each ravioli in the beaten egg, and then roll in the breadcrumb mixture; place on the wire rack.

Bake breaded ravioli at 400 degrees until golden brown and crispy, 15 to 17 minutes.

Baked Cheddar Whole Wheat Raviolis with Fire Roasted Marinara Sauce | xtinaluvspink.wordpress.com

Spoon the marinara sauce into a serving bowl, and place the baked ravioli on a platter. Serve hot and enjoy!

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3 Responses to “Baked Cheddar Whole Wheat Ravioli with Fire Roasted Marinara Sauce”

  1. Cindy Kerschner January 27, 2015 at 4:51 pm #

    I never tried making ravioli with whole wheat flour added. Sounds likea great idea!

  2. Regan @ Cabot Creamery February 2, 2015 at 10:03 am #

    This would be a great way to get kids eating whole grains. Super family friendly!!

    • xtinaluvspink February 2, 2015 at 10:14 am #

      I hadn’t thought of that! And a great way to involve the kids in the kitchen – mixing, kneading, cutting, and drizzling!

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