Toasted Ravioli with Marinara

Start to finish: 45 minutes
Impresses: 4

Ingredients
For the ravioli:
2 eggs
¼ cup whole milk
1 tablespoon basil pesto
1 cup grated Parmesan cheese
2 cups Italian-style panko breadcrumbs
1 package fresh ravioli, flavor of choice
¼ cup olive oil
2 tablespoons parsley, chopped

For the marinara:
1 tablespoon olive oil
¼ cup white onion, minced
2 cloves garlic, minced
1 jar marinara sauce
¼ cup finely shredded mozzarella
¼ cup grated Parmesan cheese
¼ cup grated Romano
¼ cup grated Asiago cheese

Method
For the ravioli:
Heat oven to 425 F. Line a large baking sheet with parchment paper and place a baking rack on top. Coat with cooking spray. Set aside.

In a shallow dish, whisk together eggs, milk and pesto to combine. In a separate shallow dish, combine Parmesan cheese and breadcrumbs. Dip 1 ravioli in egg mixture; and then, let excess drip off. Coat in breadcrumb mixture, pressing down slightly so it adheres to the ravioli. Place coated ravioli on prepared baking rack. Repeat with remaining ravioli.

Drizzle ravioli with olive oil. Bake in preheated oven for 15 minutes, or until browned. Let rest 5 minutes before serving. Garnish with chopped parsley.

For the marinara:
Bring a small pot to temperature over medium heat. Add olive oil and onion, and sauté until translucent, about 4 minutes. Add garlic and cook an additional minute. Pour in marinara sauce and reduce heat to low. Let simmer for 10 minutes. Remove from heat and whisk in mozzarella, Parmesan cheese, Romano and Asiago cheese. Serve immediately.

Five Cheese and Mushroom Slow Cooker Risotto

Start to finish: 2 hours
Impresses: 8

Ingredients
2 tablespoons salted butter
2 tablespoons olive oil
1 shallot, finely chopped
8 ounces baby portobello mushrooms, cleaned and thinly sliced
½ teaspoon ground pepper
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
1¾ cups Arborio rice
3 cups reduced-sodium chicken broth
1 cup white wine 
1 10-ounce can cream of mushroom soup
¼ cup grated Parmesan cheese 
¼ cup grated Asiago cheese 
¼ cup grated fontina cheese
¼ cup grated Romano
¼ cup shredded Gouda
¼ cup Italian parsley, chopped

Method
Heat a Dutch oven or a slow cooker with a saute setting over medium heat. Add butter and olive oil until butter is melted. Add shallot and saute until slightly translucent, about 3 minutes. Add sliced mushrooms, and cook until softened and all moisture is cooked out, about 10 minutes. Season with pepper and thyme and toss to coat.

Add Arborio rice and toss to coat. Cook about 2 minutes. If sauteing in a Dutch oven, transfer rice mixture to a slow cooker. Add chicken broth, wine and cream of mushroom soup. Stir to combine and cover.

Cook on high for 1 hour 30 minutes, or until almost all moisture has absorbed. Stir in Parmesan cheese, Asiago cheese, fontina cheese, Romano and Gouda until melted. Stir in parsley and serve immediately.