Dutch Oven Ravioli

Dutch Oven Ravioli

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Dutch Oven Ravioli
Ingredients
1 pound ground meat. I used ground venison.
1 25 oz bag frozen sausage ravioli, thawed.
1 large 45 oz jar spaghetti sauce
¼ cup fresh Parmesan cheese (can use grated).
1 cup shredded Mozzarella cheese.
1 can diced tomatoes. I used a jar of home made stewed tomatoes.
small onion-diced.
2 tbs. minced garlic.
½ cup water.
can of chopped mushrooms or use fresh ones.
Instructions
Pre made the sauce with the meat, spaghetti sauce, tomatoes, garlic, onion, mushrooms.
Heat dutch oven, I have a 12 inch oven. I used 10 coals on bottom and 18 on top.
Put a little olive oil in it. I used bacon grease.
Put a thin layer of spaghetti sauce on the bottom of dutch oven. Place a single layer of the ravioli over the sauce.
Cover the ravioli with some spaghetti sauce. Sprinkle on mozzarella cheese. Place another layer of the ravioli on top of the sauce. Pour the spaghetti sauce.
Top the sauce with the mozzarella cheese.
Pour the water around the edge of the pan to add some additional moisture.
Cook in the dutch oven for 45 minutes. The sauce should be bubbling and the cheese will just start to brown.
Top with the parmesan cheese. Take the dutch oven off the heat and let it rest for an hour to cool and sauce to thicken.