Baked ravioli

    40 min

    Ravioli are tossed with tomato sauce and ricotta cheese, topped with mozzarella and Parmesan and baked for a quick and easy pasta bake supper. You can make your tomato sauce at home, with fresh tomatoes or with tinned plum tomatoes. Make sure to boil the pasta only for half the time indicated on the package, since it will finish cooking in the oven.

    2 people made this

    Serves: 5 

    • 500g ripe plum tomatoes
    • 1 tablespoon extra virgin olive oil
    • 1/2 onion
    • 4 to 5 fresh basil leaves
    • salt, to taste
    • 500g fresh ravioli
    • 100g ricotta cheese
    • 150g mozzarella or scamorza, cubed or grated
    • 60g grated Parmesan cheese, divided

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Blanch the tomatoes in boiling water for 1 minute; rinse under cold water and peel off the skin. Chop the peeled tomatoes, discarding the seeds.
    2. In a large pan, add oil, 1/2 onion (not chopped), chopped tomatoes and basil. Cover the pan and bring to the boil; lower heat and simmer for 20 minutes. Remove onion and basil. If some of the tomatoes haven't broken down, blend with a hand mixer until the sauce is smooth. Season the sauce with salt; set aside.
    3. Meanwhile, cook the pasta for half the time indicated on the package. Drain and place in a bowl.
    4. Preheat the oven to 180 C / Gas 4.
    5. Mix the ricotta and the tomato sauce to make a thick sauce. Add to the ravioli with half the Parmesan and toss well. Transfer into a baking dish and add mozzarella on top. Sprinkle with remaining grated Parmesan.
    6. Bake in the preheated oven for 20 minutes in the middle rack. Transfer to the top rack to finish baking it for 5 to 7 minutes or until the cheese has melted and is golden in colour on top. Remove from heat, let stand for 10-15 minutes before serving.

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