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Welcome to my birdie shoots. Please enjoy my daily musings of fashion,
beauty, and of course, the occasional

Baked Ravioli

baked Ravioli


  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 5-6 medium mushrooms, chopped
  • Coarse salt and freshly ground pepper
  • 1 1/2 teaspoons dried thyme, or oregano
  • 1-2 Jars of good quality tomato sauce
  • 2 pounds fresh or frozen ravioli
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup grated Parmesan cheese


  1. Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion garlic, and mushrooms, and season with salt and pepper; saute.. Add thyme and tomatoes. Bring tomato sauce (marinara) to boil, and set aside.
  2. Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
  3. Toss sauce with pasta. Pour pasta into a large gratin dish or smaller individual baking dishes, and layer with cheese. Bake until golden, 20 to 25 minutes. Cool slightly before serving.
    Recipe adapted from here


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