baked ravioli

Sheet pan BAKED Lobster Ravioli in a Limoncello (Lemon Butter) Cream Sauce can be made ahead with wonton wrappers (no pasta) No boiling water or fuss!

Baked Lobster Ravioli - Lemon Butter Limoncello Cream Sauce

won ton wrappers

lobster

shallot (finely diced)

lemon juice (or limoncello)

ricotta

Asiago cheese

mascarpone cheese

parsley

butter

limoncello (or use lemon juice

lemon juice

salted butter (1/2 cup cut into 1/2" cubes)

heavy cream

Boil the lobster: If the lobster tails are frozen, thaw them overnight in the refrigerator. To cook small 8 oz tails, bring 6 cups salted water to boiling in a 3-quart saucepan. Add the lobster tails. Simmer, uncovered, for 8 to 10 minutes or until shells turn bright red, the meat is not translucent, and the tails will curve. For larger or smaller tails, adjust the cooking time as needed. Drain in a colander, cool, remove the meat from the shells. Cut down the center of the shell using clean kitchen scissors and crack open (discard shell), and dice lobster meat into 1/2&quot; pieces.

In a medium saute pan, heat olive oil and saute the diced shallot for two minutes. Add the diced cooked lobster and parsley, and stir until mixed for 2 more minutes, let cool down.

Add the lobster meat mixture into a bowl, add lemon juice (or limoncello), ricotta, Asiago cheese, and mascarpone. Mix until combined.

Make Lobster Filling:

Take 1 wonton wrapper, place on a board and fill with 1 teaspoon of the lobster filling. Don't overfill your ravioli or they won't seal, this will be plenty once you press the air out and cut or fold.

Place another wonton wrapper on top, press down to push the air out, and cut with a ravioli (heart-shaped) cutter of your choice. Wonton ravioli can be cut into shapes: round, square, or heart using an inexpensive ravioli cutters, and the cutter will seal the edges.

If you don't have a cutter, simply place the teaspoon of filling onto one wonton sheet, and fold into a triangle corner to corner, and press the air out, and press edges closed with your fingers. That's it! Easy..

Place all filled ravioli onto a parchment lined tray, and brush with melted butter.

Bake Ravioli 400 degrees for 10 minutes. The edges of the ravioli will brown slightly, and get a crispy edge. The baking adds amazing flavor!

Make Lobster Ravioli:

In a small pan, simmer the limoncello, lemon juice, and whisk in the cubed butter until well combined, then pour in heavy cream, whisk to mix and turn off heat.

Drizzle sauce over baked lobster ravioli, and garnish with finely chopped parsley and parmesan cheese.

Make Lemon Butter Cream Sauce:

This baked ravioli is a knockout dinner that is sure to be loved by all! It&#039;s smothered in melty mozzarella, parmesan, and a tasty meat sauce!

Baked Ravioli

refrigerated ravioli (I used four cheese)

beef

Tablespoon Italian Seasoning

marinara (or store-bought)

mozzarella cheese (shredded)

parmesan cheese

basil (for garnish)

Cook ravioli according to package instructions. Drain and set aside.

Preheat oven to 350 degrees. In a medium-sized saucepan add the ground beef and cook and crumble until no longer pink. Add in the Italian seasoning and marinara sauce.

In a 2-quart casserole dish add 1/2 cup of the meat sauce on the bottom. Layer with 1/3 of the cheese. Layer with 1/3 of the ravioli. Repeat the layers and end with cheese.

Sprinkle parmesan cheese on top. Bake for 20-25 minutes or until the cheese is bubbly and it is cooked throughout. Serve with freshly chopped basil.

This Baked Ravioli recipe takes frozen ravioli and combines it with a homemade pasta sauce and lots of cheese. It’s super easy and super filling!

extra virgin olive oil

medium onion, chopped (about 1 cup chopped)

garlic cloves,

Salt and pepper

(28-oz) whole tomatoes

(28-oz) fire-roasted crushed tomatoes

oregano

thyme

lbs frozen cheese ravioli

mozzarella

parmesan

Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally until softened, about 5 minutes. Add the garlic and cook an additional 30 seconds then season with salt and pepper.

Add the whole tomatoes and the crushed tomatoes. Season with the oregano and thyme.

Bring the mixture to a boil, then reduce the heat and simmer, breaking up the tomatoes as it cooks. Cook until the sauce is thickened and reduced, about 20-25 minutes.

Preheat the oven to 425ºF. Spray a 9&#215;13-inch baking dish with nonstick cooking spray.

Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain and return to the pot.

When the sauce is thickened, taste for seasoning and add more salt and pepper, if needed.

Add the sauce to the pasta and gently toss to combine.

Pour the pasta and sauce into the prepared baking dish. Sprinkle with both cheeses.

Bake until the cheese is melted and golden, about 20 minutes.

Let the pasta sit for a few minutes before serving. Top with chopped parsley or basil, if desired.

Easy and yummy! I used tortellini and added a dash of smoked paprika to regular diced tomatos instead of using fire roasted.

This easy baked ravioli casserole takes about 20 minutes from start to finish and requires just 5 minutes of prep time because you don’t need to boil the ravioli first!

baby spinach leaves

spaghetti sauce

water

garlic powder

Parmesan cheese

cheese

mozzarella cheese

Kosher salt

cracked pepper

parsley,

Parmesan,

Add spinach, spaghetti sauce, water, oregano, thyme, garlic powder, Parmesan, heavy cream, ravioli, and a couple pinches of salt and pepper to a large baking dish. 

Stir until everything is well combined. 

Top with fresh mozzarella and shredded mozzarella cheese.

Cover with a lid or a tight-fitting piece of tin foil.

Bake for 15-20 minutes or until ravioli is cooked al dente and the sauce is bubbly.

Remove lid/foil and broil for 1-2 minutes or until the cheese on top starts to turn dark golden brown.

Garnish with fresh chopped parsley and enjoy!

Love a dinner that’s loaded with so much flavor. You’ve combined two pasta staples into one amazing dinner ready in 30 minutes. I’m in love.

Wow this looks absolutely delicious! I love the ingredients you have chosen, that I can have dinner on the table in 30 minutes and your tips and tricks are super helpful! Thanks for sharing:)

Looks and sounds like such a tasty dish! Love that it’s kinda fancy but also easy and rather quick to make! Addition of the red wine to the sauce must give it a lovely rich texture and beautiful flavour!

This recipe is so good! My boyfriend and I have made it a couple times over the past few months and we love it. We went to make it tonight and noticed that the meat was no longer included in the recipe!! We couldn’t remember what it called for but we decided to add 1/2 lb of ground lamb and it looks like it will be right. I can’t tell if other parts of the recipe changed with the update a few days ago. Is there any way you can remind me of the other things that are different from the original version of this recipe? Thank you so much!

I made this a few days ago and it was so easy and very tasty! Thanks Kylie. I’m looking forward to trying some of your other recipes.

Can I use frozen spinach? This sounds wonderful, my stomach is growling... Can hardly wait to make it!

Thank you so much I never knew that you could bake the ravioli from a frozen or fresh pasta, I thought you always had to boil it I’m doing it tonight the way you do thank you so much for this recipe keep them coming love Karen

This Baked Ravioli recipe is easy to make with refrigerated or frozen ravioli! It&#039;s a great make-ahead meal that can be assembled in a casserole dish to refrigerate or freeze until ready to bake.

onion

hot sauce (doesn’t make it spicy)

Worcestershire sauce

garlic (mined)

marinara sauce

half and half

mozzarella cheese (divided)

Preheat oven to 350 degrees.

Add ground beef to a large skillet over medium-high heat. Cook and crumble it for 3 minutes. Add the seasonings, hot sauce, Worcestershire sauce, and the onions and cook for 5 more minutes. Add the garlic and cook for 1 more minute. Tilt the skillet and spoon out any excess grease. Reduce heat to low.

Spread 3/4 cup of marinara sauce on the bottom of a 9 x 13-inch casserole dish and add the rest to the skillet with the meat. Add the half and half and stir to combine. Remove from heat.

Arrange half of the ravioli on the bottom of the casserole dish and top with half of the meat sauce, then top with ½ cup mozzarella cheese.

Top with remaining ravioli, then the meat sauce and remaining mozzarella.

Cover and bake for 35 minutes. If covering with foil, spray one side with non-stick cooking spray to prevent it from sticking to the cheese while it bakes.

Remove cover and broil at 450 to brown the top slightly. It’ll take just 1-2 minutes, watch it closely during this time.

Remove from heat and serve!

https://embed.mediavine.com/videos/jqzjpsiovynoxjunnhfh

This Baked Ravioli recipe can be made with refrigerated or frozen ravioli with no boiling required! It's an easy make-ahead recipe that you can refrigerate or freeze to bake later!

Utilizing the convenience of frozen ravioli slashes time in this delicious Baked Ravioli.

sausage

garlic

(24 ounce) jar pasta sauce (your favorite)

(14.5 ounce) can petite diced tomatoes (very well drained)

(24 ounce) package frozen cheese ravioli

milk mozzarella cheese (shredded)

basil (optional garnish)

Preheat your oven to 400 degrees F.  Spray a 9 x 13 baking dish with cooking spray.  Set aside.

While oven is preheating, cook sausage and onions in a large skillet over medium high heat, crumbling sausage with a wooden spoon while it is cooking.  Cook until sausage is browned, no longer pink and fully cooked (about 6 minutes).

Add garlic and cook until fragrant (about 30 seconds), stirring constantly.

Drain off excess fat.

Add pasta sauce and drained diced tomatoes to sausage mixture and stir to combine.  Remove from heat.

Spread 1 cup of the meat sauce in the bottom of prepared baking dish.

Arrange half of the ravioli over the meat sauce, then spread half of the remaining meat sauce over the ravioli (about 2 ¼ cup meat sauce).

Evenly sprinkle half of the shredded cheese over the meat sauce.

Repeat layers:  Arrange the remaining half of the ravioli over cheese, spread the remaining meat sauce over ravioli, then sprinkle with remaining cheese.

Cover with aluminum foil and bake for 30 minutes.  Remove foil and bake for an additional 10 to 15 minutes, or until heated through and bubbling around edges.

Baked Ravioli is simple and delicious comfort food that is perfect for a weeknight family dinner or for entertaining. With some pantry and refrigerator staples, a few easy steps, you can serve a flavor-packed homemade ravioli casserole that is loved by all. It's hearty, comforting, and kid-friendly.

olive oil

onion, finely chopped

garlic,

tomato sauce

tomato paste

teaspoon salt

refrigerated ravioli (700 grams), uncooked

mozzarella cheese, shredded

Parmesan cheese, grated

fresh parsley, chopped (optional, for garnish)

Heat oil in a large pot or 4 quart Dutch oven for 2 minutes over medium-high heat until the oil is sizzling hot. Add ground beef and cook for 5-7 minutes until browned.

Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until tender.

Pour in tomato sauce, tomato paste, parsley, and salt. Stir well to combine. 

Bring the meat sauce to a simmer. Then, turn the heat down to low and let it simmer for 10 minutes uncovered. Set aside.

Make the meat sauce:

In a 9x13-inch casserole pan, layer the baked ravioli in the following layers:

Sauce: Evenly spread 1 cup of the meat sauce on the bottom of the pan.

Ravioli: Place a third (1/3) of the ravioli evenly in a single layer over the meat sauce.

Cheese: Spread 1 cup mozzarella cheese evenly over the ravioli.

Sauce: Spread another 1 cup of the meat sauce evenly on top. 

Ravioli: Place 1/3 of the ravioli evenly in a single layer over the meat sauce.

Cheese: Sprinkle 1 cup mozzarella cheese evenly over the ravioli.

Sauce: Evenly spread the remaining of the meat sauce on top.

Ravioli: Place the remaining 1/3 of ravioli in a single layer over the meat sauce.

Cheese: Spread the remaining mozzarella cheese evenly over the ravioli and top with parmesan cheese.

Assemble:

Lightly grease a large piece of aluminum foil and cover the casserole pan with the greased side inside. Greasing the foil prevents the melted cheese from sticking to the foil while baking.

Bake the ravioli covered for 45-50 minutes. Then, remove the foil and bake uncovered for another 20 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn on broiler on high and broil for 3-4 minutes to get a crispy and brown cheesy crust. But keep a close eye on the broiler as things can burn quickly.

Let the baked ravioli cool for 10 minutes before serving. Sprinkle on some chopped parsley, if desired.

Bake the ravioli:

Baked ravioli is only 3 simple ingredients and always a hit! Gooey cheese, savory sauce, and perfectly cooked ravioli makes an amazing dinner. 

cheese ravioli (25 ounces)

spaghetti sauce (24 ounces)

Spread about ½ cup of the spaghetti sauce on the bottom of a 9x13 inch casserole dish.

Place a layer of ravioli in the dish, then spread half of the remaining sauce over it, and sprinkle with one cup of mozzarella.  Place another layer of ravioli, the remaining sauce, and the remaining one cup of mozzarella.

Cover and bake at 350 degrees F for 45 minutes.  Uncover, and bake an additional 10 to 15 minutes, until cheese is melted and sauce is bubbly.

Allow to rest for 5 to 10 minutes before serving. Garnish as desired.

Ravioli layered and baked in a casserole dish.

2- 24 oz Bags Celentano Mini Rounds Cheese Ravioli

2- 24 oz jars of spaghetti sauce (My fav is Victoria Tomato Basil)

1- 15 oz Galbani Ricotta Cheese

basil

tsp McCormick Perfect Pinch Italian Seasoning

tsp pepper

salt

Heat oven to 350 degrees.

Cook ravioli noodles according to the package. Set aside.

Mix the ricotta cheese, oregano, salt, and pepper together and set aside.

Heat spaghetti sauce in a saucepan over medium-low heat.

Add basil and Italian seasoning to the sauce. Simmer for 10 minutes.

Grease a 13 x 9 casserole dish with cooking spray. Pour a large spoonful of sauce into the bottom of the casserole dish.

Layer ravioli noodles in the bottom of the casserole dish.

Top layer of raviloi noodles with drops, the size of a tablespoon, of the ricotta mixture and sprinkle with mozzarella cheese. Top with sauce and repeat steps.

Top last layer, the top layer with mozzarella cheese.

Bake for 35-40 minutes. Serve with crusty bread.

This yummy lazy lasagna is almost like lasagna except its so much easier and cheesier! 

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