Italian Meatballs And Ravioli With Caramel Pear Crisp

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 medium zucchini, coarsely chopped
• 1/2 cup roasted red pepper, coarsely chopped
• 1/2 cup fresh basil, coarsely chopped
• 1 tablespoon canola oil
• 1 lb fresh lamb italian meatballs (or beef)
• 2 (8 ounce) packages fresh cheese ravioli
• 1 (13 3/4 ounce) jar extra garlic bruschetta topping
• 1/2 cup unsalted chicken stock (or broth)
• 1/2 cup crumbled garlic or 1/2 cup herb feta cheese
• 1 tablespoon unsalted butter
• 6 fresh ripe pears, chopped
• 10 caramel squares
• 4 tablespoons brown sugar
• 4 (1 2/3 ounce) packets crunchy apple granola cereal (1 1/3 cups)

Recipe

• 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.