This is homemade cheese ravioli made easy. 


Marinara Sauce:
1 medium yellow onion, chopped
3 cloves garlic, chopped
4 carrots, peeled and chopped 
1 cup of Merlot
2 28-oz cans crushed tomatoes
3 bay leaves (dried or fresh)
1 tsp of oregano
Salt and Pepper to taste

Chop up onions, garlic and carrots. Sauté on a medium high heat until the onions become translucent and the carrots are tender. Add a cup of merlot and reduce to about half which is 10-15 minutes. After wine reduces put in the tomatoes, bay leaves, oregano and salt and pepper to taste. Allow for sauce to sit on low for 4-6 hours.

Ravioli Filling:
1 15-oz container of ricotta cheese
1 clove of garlic, chopped
2 tbls of fresh parsley, chopped
3 fresh basil leaves, chopped
1 cup of fresh parmesan cheese
1 egg
2 tbls of EVOO
Salt and Pepper


Put all ingredients into bowl and mix well.

40 wonton wraps
1 egg, scrambled


Put a teaspoon of filling in the center of the wonton wrap. Egg wash the outer sides of the wonton and then place the other wonton wrap over top and push down to seal the edges.
Bring a pot of water to a boil, salt the water then place the ravioli in the water for 2-3 minutes or until ravioli floats to the top. 

Garlic Bread:
1 loaf of Italian bread
1-2 tbls of EVOO
2 cloves of garlic


Cut the bread in half and drizzle the bread with EVOO. Place under broiler on high for 2-3 minutes. Take bread out of the oven and run the clove of garlic over top.

Serve and Enjoy!

Cheese ravioli with marinara sauce and garlic gread