Recipe courtesy of Publix

Italian Meatballs and Ravioli with Caramel Pear Crisp

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Italian Meatballs and Ravioli: 

1 medium zucchini squash, coarsely chopped

1/2 cup roasted red peppers, coarsely chopped

1/2 cup fresh basil, coarsely chopped

1 tablespoon canola oil

1 lb fresh pork (or beef) Italian meatballs

2 (8-oz) packages fresh cheese ravioli

1 (13.75-oz) jar extra garlic bruschetta topping

1/2 cup unsalted chicken stock (or broth)

1/2 cup crumbled garlic/herb feta cheese

Caramel Pear Crisp:

1 teaspoon + 5 tablespoons unsalted butter

6 fresh ripe pears, chopped

10 caramel squares

4 tablespoons brown sugar

4 (1.69-oz) packets crunchy apple granola cereal (1 1/3 cups)


  1. Italian Meatballs and Ravioli: 1.Bring water to boil for pasta. 2.Cut squash lengthwise into quarters, then cut into bite-size pieces. 3.Chop peppers and basil. 4.Preheat large, nonstick saute 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. 5.Cook pasta following package instructions. 6.Reduce heat on meatballs to medium-low. Add peppers, bruschetta, and stock to meatballs; simmer 7-8 minutes or until meatballs are 160°F. 7.Drain ravioli and add to meatballs; stir in basil and top with feta. Serve. Caramel Pear Crisp: 1.Preheat oven to 350°F; coat 9-inch square baking dish with 1 teaspoon butter. 2.Cut remaining 5 tablespoons butter into small pieces; place in medium bowl to soften. 3.Peel (optional), core, and chop pears into ½-inch chunks. 4.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. 5.Bake 18-20 minutes or until pears have softened and crumb topping has browned. Serve warm.