Looks yum? Get my recipe on this page. Eventually I’ll include photo directions, but not today. This recipe is great for busy people who love bread. You can make up a batch, and leave it in the fridge for days, until you’re ready to bake. Then, pull off a 1 pound chunk, and bake. Good for those who work long hours but love fresh bread, or busy parents who can’t watch a loaf and the kids all day.
I love to cook, and when I got a couple days off for my birthday, I knew what I wanted to try. Also, there was supposed to be this huge snowstorm, so if I was going to be housebound for a few days, I may as well get to cook. So, I made bread.
I’ve been a subscriber to Mother Earth News for a couple years, and a while back, they featured and article about artisan bread that could be made quickly. It was sprinkled with a promotion for the book, “Artisan Bread in 5 Minutes a Day” and was all about this recipe that allowed average busy people to make fantastic, artisan bread. I was curious, but I never got around to picking up the book, until a few weeks ago.
So, I make a kick ass baked ravioli recipe.. And I took pictures of the process, only to find out that half the photos I took never actually stayed on my phone. So, I will present yummy baked ravioli without photos. Next time I make it, I’ll add photos in and remove this.
Backstory: Once upon a time, about 3 years ago, Buca di Beppo made a really, really excellent baked ravioli. Fantastic stuff, couldn’t get enough of it. However, there’s no Buca nearby, and they’re hard to get to. So after some looking online, and some experimenting, I came up with a kick ass baked ravioli recipe. It’s one of the recipes both mine and Pet’s family adore. I get requests for it frequently.