INGREDIENTS
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5 cups Homemade Marinara Sauce, (method below)
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2 (15 ounce) containers whole milk ricotta cheese
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4 cups shredded part skim mozzarella cheese, divided
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1 cup grated parmesan cheese, divided
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2 eggs
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2 teaspoons finely chopped fresh basil, plus more whole leaves for garnish
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1 teaspoon garlic powder
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1 teaspoon kosher salt
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6 (12 ounce) bags frozen meat or cheese raviolis, (60 large raviolis)
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2 teaspoons chopped fresh parsley, for garnishing and serving
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3 tablespoons extra virgin olive oil, divided
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1/2 sweet onion, finely chopped
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5 garlic cloves, very thinly sliced
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1 6 ounce can Tuttorosso Tomato Paste
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2 28 ounce cans Tuttorosso Tomato Sauce
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3 15 ounce cans Tuttorosso Crushed Tomatoes
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1/2 cup roughly chopped fresh parsley
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1/2 cup roughly chopped fresh basil
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1-2 tablespoons cane sugar
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1/4 whole milk, or oat milk
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1/4 cup freshly grated parmesan cheese
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3-inch piece parmesan cheese rind