Baked Ravioli brings together classic Italian flavors in the simplest, most satisfying way. Tender pasta, rich sauce, and plenty of cheese come together in one warm, comforting dish perfect for busy nights. It’s always a favourite cozy pasta dish!
I never get tired of pasta and cheese because there are about a million ways to combine those two things in all kinds of dishes! I always love a cozy baked pasta dish, and this baked ravioli is always a favourite.
Other baked ravioli recipes are made with tomato sauce or marinara sauce, but this version is made with a delicious red pasta sauce. It’s rich, flavored with herbs, and so simple to make. I like to get the ravioli boiling and make the sauce while it cooks.
Once the pasta is done, the sauce is almost finished. Then you just layer it all in a baking dish with even more cheese, of course! This is a great baked pasta for the family – both kids and adults love the tomato sauce and pasta. Plus, it’s simple to make and great for a weeknight meal.
Ingredients
- Fresh ravioli
- Olive oil
- Salt
- Basil
- Bay leaf
- Tomato puree
- Freshly grated parmigiano
- Shredded mozzarella cheese, gruyere, or fontina
What is authentic Parmigiano?
Parmigiano Reggiano cheese is authentic or DOP (Denominazione di Origine Protetta which means Protected Designation of Origin), and Parmesan cheese is just an imitation of Parmigiano Reggiano. Reggiano is always made in Italy, while Parmesan can be made anywhere, there are no restrictions on using the name Parmesan. And don’t forget a less expensive but also a DOP choice is Parmigiano Grana Padano.
Instructions
Boil the ravioli in a large pot of lightly salted boiling water until al dente. Drain the pasta well once it’s cooked.
In a medium/large pan, add the olive oil, garlic, chopped carrot, onion and celery and oregano cook a few minutes, add the passata, water, bay leaf and salt. Stir to combine, on medium heat cook until thickened. Remove the garlic clove and bay leaf.
Place some of the sauce on the bottom of baking dish. Top with half of the ravioli, sauce, cheese and parmigiano.
Repeat with the remaining ingredients to make two layers. Bake until cooked and lightly browned on top.
Let sit approximately five minutes top with fresh basil or oregano before serving.
recipe tips
- For the ravioli, I like to use one filled with ricotta and spinach, but you can use cheese ravioli, one filled with veggies, or a filling with meat like Italian sausage.
- I always make this dish with fresh ravioli, but you can use frozen ravioli. Just don’t overcook it and follow the boiling instructions on the package.
- For a more decadent sauce, use whole milk instead of 2%.
- Feel free to add a garnish when you serve this cheesy pasta. Chopped fresh herbs like parsley or basil would work well. Or just add some freshly ground black pepper.
- This is a rich and creamy baked ravioli , so if you want to add a side dish a simple green salad will pair nicely.
How to store Baked Ravioli
Baked ravioli is best enjoyed when you make it, but the leftovers will keep in the refrigerator for a few days. The sauce will thicken when it’s chilled, so warm the leftovers with a splash of water if it needs to be thinned.
More Baked Pasta Recipes
Golden, cheesy, and irresistibly comforting, this baked ravioli brings all the flavors of a classic Italian dinner with almost no effort at all. Serve it bubbling hot from the oven and watch it become an instant family favorite! Buon Appetito!
- 1½ pounds fresh ravioli 750 grams
RED SAUCE
- 1½-2 tablespoons olive oil
- 1 large garlic clove
- ½ shallot or small onion minced
- ½ carrot finely chopped
- ½ celery finely chopped
- ½ teaspoon oregano (optional)
- 1½ cups tomato puree (passata)
- ¼-½ teaspoon salt
- ½-¾ cup water
- 1 bay leaf
EXTRAS
- ½ cup freshly grated parmigiano (divided)
- 1 cup shredded gruyere, fontina or firm mozzarella cheese (divided) 100 grams
- ½ teaspoon basil or 3-5 fresh basil leaves
RED SAUCE
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In a medium/large pan, add the olive oil, garlic, chopped carrot, onion and celery and oregano cook 1-2 minutes add the passata, water, bay leaf and salt. Stir to combine, on medium heat cook until thickened (not too thick), approximately 15-20 minutes. Remove the clove and bay leaf.
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In a large pot of boiling lightly salted water, cook the ravioli very al dente. Drain well, do not rinse.
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Place 3 tablespoons or so of sauce on the bottom of an 8 inch / 20 cm baking dish. Top with ½ of the ravioli, ½ sauce, ½ half of the shredded cheese and ½ of the parmigiano, repeat with the remaining ingredients to make two layers. Bake for approximately 20 minutes, then broil for 5 minutes to brown on top. Let sit 5 minutes top with fresh basil or oregano before serving. Enjoy!
How to store the Italian baked Ravioli
Baked ravioli is best enjoyed when you make it, but the leftovers will keep in the refrigerator for a few days. The sauce will thicken when it’s chilled, so warm the leftovers with a splash of milk if it needs to be thinned.
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