Italian Meatballs And Ravioli With Caramel Pear Crisp - cooking recipe

Ingredients

Italian Meatballs and Ravioli
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 pork 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
Caramel Pear Crisp
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)

Preparation

Italian Meatballs and Ravioli:
Bring water to boil for pasta.
Cut squash lengthwise into quarters, then cut into bite-size pieces.
Chop peppers and basil.
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.
Cook pasta following package instructions.
Reduce heat on meatballs to medium-low. Add peppers, bruschetta, and stock to meatballs; simmer 7-8 minutes or until meatballs are 160\u00b0F.
Drain ravioli and add to meatballs; stir in basil and top with feta. Serve.
Caramel Pear Crisp:
Preheat oven to 350\u00b0F; coat 9-inch square baking dish with 1 teaspoon butter.
Cut remaining 5 tablespoons butter into small pieces; place in medium bowl to soften.
Peel (optional), core, and chop pears into 1/2-inch chunks.
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.
Bake 18-20 minutes or until pears have softened and crumb topping has browned. Serve warm.