Cheese Ravioli in Tomato Sauce

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    Cheese Ravioli in Tomato Sauce

    Cheese Ravioli in Tomato Sauce

    (120)
    3hr


    117 people made this

    About this recipe: A delicious pasta bake that takes a little time to make, but the results are really worth it. Fresh ravioli is baked in a homemade tomato sauce and topped with cheese before being baked to perfection.

    Ingredients
    Makes: 8 - 10 servings

    • 1.4kg fresh cheese ravioli
    • 4 (400g) tins chopped tomatoes with juice
    • 900g passata
    • 1 onion, chopped
    • 2 tablespoons Italian herb seasoning
    • 1 teaspoon salt
    • 250ml water
    • 450g grated mozzarella cheese
    • 40g grated Parmesan cheese
    • 2 cloves garlic, finely chopped

    Method
    Prep:15min  ›  Cook:2hr30min  ›  Extra time:15min resting  ›  Ready in:3hr 

    1. In a medium stock pot, combine the chopped tomatoes, passata, onion, herbs, salt and water. Stir in the garlic. Allow mixture to simmer for 2 hours. If sauce seems dry, add additional water.
    2. Preheat oven to 200 C / Gas 6.
    3. In a 20x30cm dish, layer sauce and ravioli. Top with Parmesan and mozzarella. Bake in preheated oven for 30 minutes or until light golden brown. Cool for 15 minutes before serving.
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    Reviews & ratings
    Average global rating:
    (120)

    Reviews in English (120)

    by
    73

    You can make this REALLY fast and easy by using jarred sauce and putting the frozen ravioli right into the oven. I used 2 jars of sauce, 1 1/2 packages of ravioli, covered it in foil and increased the baking time (I think close to 50 minutes) I uncovered for the last 10 minutes and topped with the cheese. Thanks so much for a great idea!  -  25 Jan 2010  (Review from Allrecipes US | Canada)

    by
    51

    I used jarred sauce to save time and made 2 layers of sauce ravioli and cheese. Very quick and tasty.  -  28 Dec 2005  (Review from Allrecipes US | Canada)

    by
    40

    My family liked this, although other reviews are right, it tastes a lot like lasagna. I used a 9 oz package of fresh ravioli and made 1/4 of the sauce. This was perfect for the three of us and even had enough left over for my daughter and I to have for lunch today. I would like to try this with meat ravioli next time. I think it would make an interesting combination. Also, if anyone is wondering I don't see why you can't use jarred sauce to save time. I made the sauce as directed. It was good, but nothing spectacular.  -  14 Oct 2003  (Review from Allrecipes US | Canada)

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