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.

Cheeseburger Loaf and Dressed-Up Instant Potatoes

Start to finish: 30 minutes
Impresses: 2

Ingredients
For the cheeseburger loaf:
2 eggs
1 8-ounce can tomato sauce
1 small white onion, grated
½ green bell pepper, minced
¼ cup parsley, minced
2 teaspoons salt
1 tablespoon Worcestershire sauce
2 cups fresh breadcrumbs (soft, white bread works best)
2 pounds lean ground beef
2 cups sharp cheddar cheese, cubed 

For the mashed potatoes:
Instant potatoes, 8 servings prepared with butter and milk
1 8-ounce block cream cheese, softened
4 tablespoons salted butter, melted, divided
1 teaspoon garlic salt
½ teaspoon white pepper
¼ cup chives, minced

Method
For the cheeseburger loaf: 
Heat oven to 350 F and coat a loaf pan with nonstick spray. Set aside. In a large mixing bowl, lightly beat eggs. Add tomato sauce, onion, green bell pepper, parsley, salt, Worcestershire sauce, breadcrumbs and beef. Mix well until fully combined. Fold in cheese.

Pack into a loaf pan and use a small spatula to cover cubes of cheese at the top with the meat mixture. Bake 1 hour 15 minutes, or until the internal temperature reaches 160 F. Let rest for at least 10 minutes before slicing into 8 servings. 

For the mashed potatoes:
Prepare 8 servings of instant potatoes in a large bowl to package instructions using butter and milk. Using an electric mixer, beat in cream cheese, 2 tablespoons of the melted butter, garlic salt and white pepper until potatoes are fluffy. Drizzle with remaining melted butter. Top with chives and serve immediately.

Beer-Battered Fried Cheese Curds in an Air Fryer

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Start to finish: 45 minutes
Impresses: 4

Ingredients
For the curds:
1¾ cups flour, divided
2 tablespoons cornstarch
½ teaspoon baking soda
6 ounces beer of choice
1 egg, beaten
1 teaspoon salt
½ teaspoon black pepper
1 pound pepper jack cheese curds
Cooking spray

For the dipping sauce:
1 cup sour cream
¼ cup whole milk
1 teaspoon garlic salt
¼ cup parsley, minced
¼ cup chives, minced
¼ cup dill, minced 

Method
For the curds:
Cover 1 large baking sheet with parchment paper, and another with paper towels. Set aside. In a large bowl, combine 1 cup of the flour, cornstarch and baking soda. Add beer and egg, and whisk until smooth. Cover and refrigerate for at least 20 minutes.

In a shallow dish, combine remaining flour, salt and pepper. Pat the curds dry with a paper towel. Working with a small handful of curds at a time, dip into the batter, letting excess batter drip off before coating with seasoned flour. Set coated curds on parchment-lined baking sheet.

Heat air fryer to 390 F. Generously spritz curds with cooking spray and place an even layer in the air fryer basket. Cook 5–7 minutes before flipping, spritzing with more cooking spray and cooking an additional 2–3 minutes, or until crisp and cheese begins to melt.

Place finished curds on paper towel-lined baking sheet and air fry remaining curds. Serve immediately with dipping sauce. 

For the dipping sauce:
Combine all ingredients in a small mixing bowl. Cover and refrigerate at least 2 hours before serving, preferably overnight.