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Italian Meatballs and Ravioli With Caramel Pear Crisp

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“Sponsor recipe courtesy of Publix® Apron Meals”
READY IN:
25mins
YIELD:
9
UNITS:
US

Ingredients Nutrition

  • Italian Meatballs and Ravioli
  • 1 medium zucchini, coarsely chopped
  • 12 cup roasted red pepper, coarsely chopped
  • 12 cup fresh basil, coarsely chopped
  • 1 tablespoon canola oil
  • 1 lb fresh pork italian meatballs (or beef)
  • 2 (8 ounce) packagesfresh cheese ravioli
  • 1 (13 3/4 ounce) jar extra garlic bruschetta topping
  • 12 cup unsalted chicken stock (or broth)
  • 12 cup crumbled garlic or 12 cup herb feta cheese
  • Caramel Pear Crisp
  • 1 tablespoon unsalted butter
  • 6 fresh ripe pears, chopped
  • 10 caramel squares
  • 4 tablespoons brown sugar
  • 4 (1 2/3 ounce) packetscrunchy apple granola cereal (1 1/3 cups)

Directions

  1. Italian Meatballs and Ravioli:
  2. Bring water to boil for pasta.
  3. Cut squash lengthwise into quarters, then cut into bite-size pieces.
  4. Chop peppers and basil.
  5. Preheat large, nonstick sauté pan on medium 2–3 minutes. Place oil in pan, then add meatballs; cook 3–4 minutes or until browned on all sides. Add zucchini to meatballs; cook and stir 2–3 minutes or until zucchini is tender.
  6. Cook pasta following package instructions.
  7. Reduce heat on meatballs to medium-low. Add peppers, bruschetta, and stock to meatballs; simmer 7–8 minutes or until meatballs are 160°F.
  8. Drain ravioli and add to meatballs; stir in basil and top with feta. Serve.
  9. Caramel Pear Crisp:
  10. Preheat oven to 350°F; coat 9-inch square baking dish with 1 teaspoon butter.
  11. Cut remaining 5 tablespoons butter into small pieces; place in medium bowl to soften.
  12. Peel (optional), core, and chop pears into 1/2-inch chunks.
  13. Cut caramels in half; place pears and caramels in baking dish. Add sugar and granola to butter; combine with fingertips until blended and crumbly. Sprinkle mixture over pears.
  14. Bake 18–20 minutes or until pears have softened and crumb topping has browned. Serve warm.

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