Giant Meatball with Creamy Ravioli and Marinara
🧆 For the Giant Meatball:
1 lb ground beef (or a mix of beef and pork)
1/4 cup grated Parmesan
1/4 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tsp dried oregano
1 tbsp chopped parsley
Salt & pepper to taste
🍅 For the Marinara Sauce:
2 cups crushed tomatoes (canned or fresh)
2 tbsp olive oil
2 cloves garlic, thinly sliced
1 tsp dried basil
Salt & pepper to taste
Pinch of sugar (optional, to balance acidity)
🧀 For the Creamy Ravioli:
10–12 fresh or frozen cheese ravioli
1 tbsp butter
1/2 cup heavy cream
1/4 cup grated Parmesan
Salt & pepper to taste
🌱 Garnish:
Grated cheese (Parmesan or Pecorino)
Microgreens (optional but pretty and tasty)
🔪 Instructions:
1. Make the Giant Meatball:
Preheat oven to 400°F (200°C).
In a bowl, combine ground meat, Parmesan, breadcrumbs, egg, garlic, oregano, parsley, salt, and pepper.
Mix well and form into one large meatball (or two smaller ones).
Sear in an oven-safe skillet with a bit of oil to brown all sides (about 2–3 minutes per side).
Transfer to oven and bake for 15–20 minutes until cooked through.
2. Simmer the Marinara Sauce:
In a saucepan, heat olive oil and sauté garlic until fragrant.
Add crushed tomatoes, basil, salt, pepper, and a pinch of sugar if needed.
Simmer on low for 10–15 minutes until slightly thickened. Pour over the meatball before serving.
3. Cook and Sauce the Ravioli:
Boil ravioli per package instructions, drain.
In a separate pan, melt butter, add cream and Parmesan, stir over low heat until smooth.
Toss ravioli gently in the sauce. Season with salt and pepper.
4. Plate It Up:
Place the meatball on the plate, spoon marinara over and around it.
Arrange creamy ravioli beside it.
Sprinkle with extra grated cheese and a small handful of microgreens for garnish.
Serve warm, with a glass of water (or wine), and a fork ready to dig in. Cozy, comforting, and absolutely delicious. Want a garlic bread side to go with it?