If ever you find that you’re at war with yourself over what to eat, don’t fret, noooo… just do what I do and mash up every craving you could possibly have into one mind-blowing creation that will leave you surprisingly satisfied in the best way ever.

It’s true.  Food mash-ups are as close as most of us will ever get to “having our cake and eating it too”.. (a saying I never really understood tbh..lol)  Anyway, here we are, with the result of my food craving – mental illness struggle.

And by result, I mean a juicy meaty meatball, succulently stuffed with a tender, cheese-filled, perfectly plump, ravioli!  That’s right, I couldn’t decide between the two so … here we are.

Each seasoned meatball is tender, and adorable, as they proudly show off their insides. This has got to be one of the easiest, yet most unique and delicious recipes to date!  And YES, you can use turkey, chicken, even vegan options for the meatballs and even for the ravioli..the possibilities are endlessly scrumptious!  ~Make LOTS!

What you’ll need:

1 lb. lean ground beef… or your choice of protein

ravioli.. one per meatball

1 med./lg. egg

1 cup dry & seasoned bread crumbs.. divided

1/4 cup grated parmesan cheese

2 tbsp. oregano or italian seasoning for topping..optional

oil for frying..either veg or canola

sauce for topping.

Directions:

In a large bowl, combine the beef, egg, 1/2 cup of bread crumbs, and parmesan cheese..

In a small bowl, combine the remaining 1/2 cup of bread crumbs, and a dash of parmesan cheese (optional)

Now.. start stuffing those meatballs.

Grab approx. 1 tbsp. or so of the meat and work it around one ravioli.. making sure to cover the ravioli as best as you can, however.. if it peeks through a little bit, it only adds character and yummy crispy edges…

Roll the stuffed meatballs into the bread crumb/parmesan mixture…

Make sure that they’re generously and evenly coated…

Now, fry them up a few at a time in the hot (350 degree) oil..

…until they’re evenly golden, and fully cooked through…

Serve them super warm, with some sauce and seasoning to taste!  ~Enjoy!  🙂

PRINTABLE RECIPE > Copy/Paste:

The post ~Ravioli Stuffed Meatballs! first appeared on Oh Bite It.

When I think of “Pull-Aparts”, at least in terms of food..bread is the first thing that comes to mind.

So I thought it would be fun to change that predictable concept up a bit and swap that bread for something unexpected, something delicious, something whimsical…something like um..ravioli!  🙂

Ravioli offers all the interactive and tasty fun of a typical pull-apart recipe, but with the added bonus of a bite sized,  ooey-gooey, cheese stuffed pasta, pulling all over the place.

These little bites of fun are so scrumptious and such a show stopper that people will beg ask you to make them ALL the time!  And that’s just fine, because they couldn’t be easier to whip up.  In a matter of minutes you will have a pan ready for the oven where the true magic will happen, as each ravioli becomes one with the saucy and cheesy layers of stackable heaven!

What you’ll need:

9×9 square pan

2-18 oz. bags of fresh and ready to boil ravioli..  you’ll only use a bag and a half, unless you want to go 3 layers high.  I only did 2 layers.

16 oz. whole milk mozzarella

1/2 cup grated parmesan cheese

1 cup marinara pasta sauce

1/2 cup dry bread crumbs

1 tbsp. oregano

1 pinch of hot pepper flakes..optional

1 egg

Directions:

NO NEED TO BOIL THE RAVIOLI FIRST if you use the fresh as I did.  ONLY the frozen, or processed ravioli will need to be boiled first!

In a medium bowl mix the sauce, egg, parmesan, oregano, and red pepper flakes until fully combined…

Now simply layer the bottom of the pan with a single layer of ravioli…

Top them with some of the sauce mixture, making sure to get it in between the ravioli..as this will be the delicious glue that creates a great pull-apart!

Then top it with a layer of thin cut mozzarella slices…

And then repeat with another layer of everything, starting with more sauce …

And ending with a sprinkling on top of bread crumbs…

Now bake it at 350 degrees for approx. 45 minutes to an hour..or just until the ravioli is slightly puffy and the cheese is bubbly and golden…  Let it cool…

But definitely serve nice and warm…

So it does ..THIS!   DIG IN!  ~Enjoy!  🙂

The post ~Ravioli Pull-Aparts! first appeared on Oh Bite It.