Baked Ravioli brings collectively traditional Italian flavors within the easiest, most satisfying manner. Tender pasta, wealthy sauce, and loads of cheese come collectively in a single heat, comforting dish good for busy nights. It’s all the time a favorite cozy pasta dish!
I by no means get bored with pasta and cheese as a result of there are about 1,000,000 methods to mix these two issues in every kind of dishes! I all the time love a comfortable baked pasta dish, and this baked ravioli is all the time a favorite.
Different baked ravioli recipes are made with tomato sauce or marinara sauce, however this model is made with a scrumptious crimson pasta sauce. It’s wealthy, flavored with herbs, and so easy to make. I prefer to get the ravioli boiling and make the sauce whereas it cooks.
As soon as the pasta is finished, the sauce is nearly completed. Then you definately simply layer all of it in a baking dish with much more cheese, in fact! This can be a nice baked pasta for the household – each children and adults love the tomato sauce and pasta. Plus, it’s easy to make and nice for a weeknight meal.
Substances
- Contemporary ravioli
- Olive oil
- Salt
- Basil
- Bay leaf
- Tomato puree
- Freshly grated parmigiano
- Shredded mozzarella cheese, gruyere, or fontina
What’s genuine Parmigiano?
Parmigiano Reggiano cheese is genuine or DOP (Denominazione di Origine Protetta which suggests Protected Designation of Origin), and Parmesan cheese is simply an imitation of Parmigiano Reggiano. Reggiano is all the time made in Italy, whereas Parmesan will be made wherever, there are not any restrictions on utilizing the title Parmesan. And don’t neglect a inexpensive but additionally a DOP selection is Parmigiano Grana Padano.
Directions
Boil the ravioli in a giant pot of frivolously salted boiling water till al dente. Drain the pasta properly as soon as it’s cooked.
In a medium/giant pan, add the olive oil, garlic, chopped carrot, onion and celery and oregano cook dinner a couple of minutes, add the passata, water, bay leaf and salt. Stir to mix, on medium warmth cook dinner till thickened. Take away the garlic clove and bay leaf.
Place a number of the sauce on the underside of baking dish. High with half of the ravioli, sauce, cheese and parmigiano.
Repeat with the remaining substances to make two layers. Bake till cooked and frivolously browned on prime.
Let sit roughly 5 minutes prime with contemporary basil or oregano earlier than serving.
recipe suggestions
- For the ravioli, I like to make use of one full of ricotta and spinach, however you should use cheese ravioli, one full of veggies, or a filling with meat like Italian sausage.
- I all the time make this dish with contemporary ravioli, however you should use frozen ravioli. Simply don’t overcook it and comply with the boiling directions on the bundle.
- For a extra decadent sauce, use complete milk as a substitute of two%.
- Be happy so as to add a garnish whenever you serve this tacky pasta. Chopped contemporary herbs like parsley or basil would work properly. Or simply add some freshly floor black pepper.
- This can be a wealthy and creamy baked ravioli , so if you wish to add a aspect dish a easy inexperienced salad will pair properly.
The right way to retailer Baked Ravioli
Baked ravioli is finest loved whenever you make it, however the leftovers will preserve within the fridge for just a few days. The sauce will thicken when it’s chilled, so heat the leftovers with a splash of water if it must be thinned.
Extra Baked Pasta Recipes
Golden, tacky, and irresistibly comforting, this baked ravioli brings all of the flavors of a traditional Italian dinner with virtually no effort in any respect. Serve it effervescent scorching from the oven and watch it turn into an on the spot household favourite! Buon Appetito!
- 1½ kilos contemporary ravioli 750 grams
RED SAUCE
- 1½-2 tablespoons olive oil
- 1 giant garlic clove
- ½ shallot or small onion minced
- ½ carrot finely chopped
- ½ celery finely chopped
- ½ teaspoon oregano (optionally available)
- 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 agency mozzarella cheese (divided) 100 grams
- ½ teaspoon basil or 3-5 contemporary basil leaves
RED SAUCE
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In a medium/giant pan, add the olive oil, garlic, chopped carrot, onion and celery and oregano cook dinner 1-2 minutes add the passata, water, bay leaf and salt. Stir to mix, on medium warmth cook dinner till thickened (not too thick), roughly 15-20 minutes. Take away the clove and bay leaf.
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In a big pot of boiling frivolously salted water, cook dinner the ravioli very al dente. Drain properly, don’t rinse.
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Place 3 tablespoons or so of sauce on the underside of an 8 inch / 20 cm baking dish. High with ½ of the ravioli, ½ sauce, ½ half of the shredded cheese and ½ of the parmigiano, repeat with the remaining substances to make two layers. Bake for about 20 minutes, then broil for five minutes to brown on prime. Let sit 5 minutes prime with contemporary basil or oregano earlier than serving. Take pleasure in!
The right way to retailer the Italian baked Ravioli
Baked ravioli is finest loved whenever you make it, however the leftovers will preserve within the fridge for just a few days. The sauce will thicken when it’s chilled, so heat the leftovers with a splash of milk if it must be thinned.
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