Italian Meatballs and Ravioli with Caramel Pear Crisp
This meal pulls off dinner and dessert without acting like it needs applause, which is honestly impressive. Savory meatballs, cheese ravioli, zucchini, roasted red peppers, basil, and feta handle the main event, while pears, caramel, and granola make dessert feel unfairly easy.
EQUIPMENT (PAID LINKS)
- Small baking dish
Ingredients
- 1 tablespoon butter softened, for greasing the baking dish
- 4 medium pears diced
- 8 soft caramel candies chopped
- 1 cup apple granola cereal
- ¼ cup light brown sugar
- 4 tablespoons cold butter cut into small pieces
- 1 tablespoon canola oil
- 12 frozen Italian-style meatballs
- 1 medium zucchini chopped
- 1 package fresh cheese ravioli 9 to 12 ounces
- ½ cup roasted red peppers chopped
- 1 cup garlic bruschetta topping
- 1 cup chicken stock
- ¼ cup fresh basil chopped
- ½ cup feta cheese crumbled
Instructions
- Prep Baking Dish: Lightly grease a small baking dish with 1 tablespoon of softened butter. This helps keep the fruit from sticking as it bakes.
- Layer Pears and Caramel: Add the diced pears to the baking dish and scatter the chopped caramel candies over the top. Spread them out evenly so the caramel can melt into the fruit.
- Make Topping: In a large mixing bowl, combine the apple granola cereal, brown sugar, and 4 tablespoons of cold butter. Mix with your fingers until the mixture looks crumbly.
- Bake Crisp: Sprinkle the topping evenly over the pears. Bake at 375°F for 20 to 25 minutes, or until the pears are tender and the topping is golden brown.
- Boil Water: Fill a large pot with water and bring it to a boil over high heat. This will be for the ravioli.
- Brown Meatballs: While the water heats, warm the canola oil in a large skillet over medium heat. Add the frozen meatballs and cook for 6 to 8 minutes, turning occasionally, until browned on several sides.
- Cook Zucchini: Add the chopped zucchini to the skillet with the meatballs. Cook for 3 to 4 minutes over medium heat, stirring now and then, until the zucchini starts to soften.
- Cook Ravioli: Add the fresh cheese ravioli to the boiling water and cook for 3 to 5 minutes, or until tender. Drain in a colander.
- Build Sauce: Stir the chopped roasted red peppers and garlic bruschetta topping into the skillet. Pour in the chicken stock and stir well to combine.
- Simmer Filling: Let the mixture simmer over medium heat for 3 to 5 minutes, until the sauce is heated through and slightly reduced.
- Finish Dish: Add the drained ravioli to the skillet. Stir in the chopped basil and crumbled feta cheese, folding gently so the ravioli stays intact.
- Serve: Spoon the meatballs and ravioli mixture onto plates and serve warm. Serve the caramel pear crisp alongside it or after the meal.