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Hello, foodies…

Happy August! Has the “s” word (school!) been mentioned to your kids or grandkids yet? Or, will that word not be uttered for another few weeks? I remember the dread setting in when August 1 arrived. I liked school but nothing beat summer break...sleeping in, playing outside, eating all that wonderful garden-fresh food. Yum! Anyway, now that we’re adults, I think I can mention school to you and not worry about your reaction. Even if I tell you YOU’RE going back to school this month, I know you can handle it. Why? Because we’re all going back to cooking school. That’s our August theme on In the Kitchen with David and it all starts this Sunday at Noon ET.

So what do I mean by cooking school? Well, so many of you already own some of QVC’s best kitchen gadgets. But do you use them to their fullest potential? Are you aware of everything they can do? We want to be sure you are so we’re creating recipes using those appliances and I’ve already shot some how-to videos explaining those gadgets inside and out. First up is my Ravioli Lasagna Bolognese in the Ninja 4-in-1 Multi-Cooker. The how-to video for this particular appliance is coming soon.

Ravioli Lasagna Bolognese

This recipe is prepared with the Ninja 4-in-1 6-Quart Multi-Cooker with Recipe Book & Travel Bag (K41333).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

• 1 lb lean ground beef
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1-1/4 tsp ground black pepper
• 1-3/4 cups water
• 1 (24-oz) jar marinara sauce
• 2 lbs frozen cheese ravioli
• 1-1/4 cups shredded Mozzarella cheese
• 2/3 cup Ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1/4 cup fresh chopped parsley

Preparation:

1. Set your Ninja 4-in-1 Cooking System to "Stovetop High" and preheat for 3 minutes. Place the beef into the pot and cook uncovered for 7-9 minutes, or until the beef is browned, stirring constantly. Add the onion, garlic, and black pepper and cook for 2-3 minutes. Add the water and marinara sauce. Stir well. Slowly add the ravioli and stir gently to coat.
2. Set the cooking system to "Oven" at 350°F. Cover and cook for 15-20 minutes until the raviolis are cooked through. Stir occasionally.
3. While the ravioli lasagna cooks, stir together the Mozzarella, Ricotta, Parmesan, and parsley in a small bowl. When the lasagna is done, turn off the pot and spoon the cheese mixture over the raviolis. Cover and let the lasagna stand for a few minutes until the cheese is melted. Serve immediately.

Foodies, if you don’t have a Ninja 4-in-1 Multi-Cooker, you can still make this recipe at home. Cook the ravioli in boiling water on the stovetop. Brown the beef with the onion, garlic, and black pepper in a separate pan. Combine the ravioli, beef mixture, and sauce in a baker and bake, covered, at 350°F for 30 minutes. Add the cheeses during the last 10 minutes. And stay tuned for the Ninja 4-in-1 how-to video. We shot that this week and I’ll be sure to post it in an upcoming blog.

We’ve got a big week coming up! In the Kitchen with David is going to Chapel Hill, North Carolina on Wednesday! In fact, QVC’s remote trucks have already left QVC and are heading to Wallace Plaza to get set up for the show this Wednesday at 8pm ET. Why Chapel Hill? Well, remember our Road Trip Contest when we honored awesome college-town restaurants? Well, I attended UNC Chapel Hill. So we’re headed there to for a special remote…and so all of the foodies who are coming to watch can check out the restaurants I fell in love with during my college years.

I’ll see you this Sunday at Noon ET, foodies. Have a great weekend!

Keep it flavorful!

—David