Italian Meatballs and Ravioli With Caramel Pear Crisp

Sponsor recipe courtesy of Publix® Apron Meals

• Ready In: 25 mins
• Yields: 9

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 3/4ounce) 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 2/3ounce) packets  crunchy apple granola cereal (1 1/3 cups)

Directions

1. Italian Meatballs and Ravioli:
2. Bring water to boil for pasta.
3. Cut squash lengthwise into quarters, then cut into bite-size pieces.
4. Chop peppers and basil.
5. Preheat large, nonstick sauté 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.
6. Cook pasta following package instructions.
7. Reduce heat on meatballs to medium-low. Add peppers, bruschetta, and stock to meatballs; simmer 7–8 minutes or until meatballs are 160°F.
8. Drain ravioli and add to meatballs; stir in basil and top with feta. Serve.
9. Caramel Pear Crisp:
10. Preheat oven to 350°F; coat 9-inch square baking dish with 1 teaspoon butter.
11. Cut remaining 5 tablespoons butter into small pieces; place in medium bowl to soften.
12. Peel (optional), core, and chop pears into 1/2-inch chunks.
13. 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.
14. Bake 18–20 minutes or until pears have softened and crumb topping has browned. Serve warm.