Crispy Baked Ravioli with Roasted Marinara

My husband has been in Las Vegas and New Orleans for work all week, so the kids and I have been hanging out and having fun together. I tried to think of some different kid-friendly recipes I could make besides the usual mac n cheese, chicken nuggets, grilled cheese and quesadillas, which are all too common staples in our house these days! My 4-year old is FINALLY becoming a really adventurous eater lately, which makes me super happy, because that’s one of the reasons I started blogging recipes in the first place! So, I thought I would try this recipe for crispy-baked ravioli  that I came across on pinterest, with some home-made marinara I had left over from a couple of days ago. I thought this recipe would be a huge hit, because if there are two things my kids LOVE, it’s pasta, and cheese! {I have taught them well!} ;-) But what I didn’t expect, was how much “I” loved it!! It’s rare that I find a recipe which my kids and I both love as much as this one, so it’s definitely a keeper! My husband is really missing out! ;-)

{for the marinara: recipe adapted from a food centric life}
5 lbs Roma tomatoes
8 minced garlic cloves
1/4 cup extra virgin olive oil
1 onion, coarsely chopped
1/2 cup dry red wine
ground oregano, kosher salt & black pepper
{for the ravioli: recipe adapted from key}
1 cup Italian breadcrumbs
1/2 cup grated parmigiano reggiano
1 cup sour cream
1/2 cup milk
1 package cheese filled ravioli {large or small, frozen, or refrigerated}

Pre-heat the oven to 425degF. Cut the tomatoes into large chunks, then place into a roasting pan. Add the garlic, olive oil and wine, and season well with kosher salt, pepper and a pinch or two of ground oregano. Toss with your hands, and bake for 45-50 minutes, until the tomatoes become juicy and slightly caramelized.

Carefully transfer the roasted tomatoes with their juices to a food processor or blender, and pulse until blended.

For the ravioli, Heat oven to 375°F. In a shallow dish, combine the bread crumbs and cheese. In a separate shallow dish, combine the sour cream and milk and stir to combine. Dip the ravioli in the sour cream mixture, then in the cheese & bread crumb mixture and coat evenly on both sides. Place the ravioli on baking sheet lined with parchment paper. Bake for 10-14 minutes or until ravioli are crisp and lightly browned. Serve immediately with the marinara dipping sauce.
I hope you {and your kids} enjoy!
<3 Sarah