Family Baked Ravioli, Savory Beef and Cauliflower with Roasted Tomato Sauce

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the cauliflower on a baking sheet and toss with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20 minutes, until tender with browned edges.

2. 2

   On another baking sheet or oven dish, place the tomatoes, half of the onion, and 2 garlic cloves. Add 1 tbsp olive oil, the balsamic vinegar, 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp dried oregano. Roast at 220 °C / 425 °F for 25 minutes, until the tomatoes are very soft.

3. 3

   While the vegetables roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add the remaining half of the onion and cook for 4 minutes. Stir in the remaining 2 minced garlic cloves and cook for 30 seconds.

4. 4

   Add the ground beef to the skillet along with the sweet paprika, remaining 1/2 tsp salt, remaining 1/4 tsp black pepper, and remaining 1/2 tsp dried oregano. Cook for 6 to 8 minutes, breaking it up well, until the beef is cooked through and lightly browned. Remove from the heat.

5. 5

   Transfer the roasted tomatoes, roasted onion, and roasted garlic to a blender or food processor. Add the water and blend until you have a thick, fairly smooth sauce.

6. 6

   Reduce the oven temperature to 200 °C / 400 °F. In a baking dish about 23 x 33 cm / 9 x 13 inches, spread a thin layer of the roasted tomato sauce.

7. 7

   Arrange half of the cheese ravioli over the sauce. Top with half of the cooked beef, half of the roasted cauliflower, and one-third of the shredded mozzarella. Spoon over another layer of sauce.

8. 8

   Repeat with the remaining ravioli, remaining beef, and remaining cauliflower. Cover with the rest of the sauce, then finish with the remaining mozzarella and the grated Parmesan.

9. 9

   Bake at 200 °C / 400 °F for 25 minutes, until bubbling around the edges. If you want a deeper golden top, broil for 2 to 3 more minutes, watching closely.

10. 10

    Remove from the oven and let it rest for 10 minutes. Finish with the fresh basil before serving.