Pronghorn Antelope Ravioli Bake Recipe

I made this with ground antelope for a wild game dish, but any ground meat would be good here. It would also be good with Italian sausage substituted for half of the plain ground antelope. Any kind of ravioli works with this recipe; I just used cheese-stuffed here.

Ingredients

• 1 lb ground antelope or venison
• Salt and pepper to taste
• 1 t dried basil
• 1 t onion powder
• ½ yellow onion
• 2 cloves garlic- minced
• 1 jar Rao’s marinara sauce (24 ounce)
• ½ cup half and half
• 2 cups mozzarella cheese
• 1 package cheese ravioli (25 ounce)

Directions

1. Pre-heat oven to 350.
2. Cook the antelope with the onion, garlic, basil, onion powder, salt and pepper (to taste). 
3. Spread enough marinara on the bottom of a 9×13 baking dish to coat the bottom.
4. Add the rest of the marinara plus the half and half to the browned meat and seasonings to make a sauce. 
5. Spread half the raviolis (frozen or refrigerated– if frozen you will need to add 15 minutes of cook time) on the marinara layer.
6. Add half the sauce as the next layer.
7. Add 1 cup mozzarella for the next layer.
8. Spread the rest of the raviolis for the next layer. 
9. Top with the rest of the meat sauce. 
10. Add the remaining cup of mozzarella as the final layer. 
11. Bake for 40 minutes; add 10-15 minutes if using frozen ravioli. 
12. Top with sprinkled parmesan cheese.