ravioli recipe

This quick and easy pasta bake recipe is made with fresh ravioli and classic Italian flavours.

Ravioli pasta bake

young leaf spinach

olive oil

onion,

garlic clove, crushed

tomato pasta sauce

mascarpone

cherry tomatoes

basil,

fresh chicken ravioli (or your favourite flavour)

parmesan, finely grated (optional)

You’ll also need…

litre baking dish

Heat the oven to 200°C/ 180°C fan/gas 6. Put the spinach in a large colander in the sink and pour over a full kettle of boiling water to wilt. Press as much liquid out of the spinach as possible using a wooden spoon. Set aside.

Heat the oil in a medium, deep frying pan over a medium heat, then fry the onion for 8-10 minutes until soft. Add the garlic and cook for another minute. Pour the pasta sauce, mascarpone and tomatoes into the pan with the wilted spinach and mix well.

Remove from the heat, stir in the basil and ravioli with a good pinch of salt and pepper, then pour into a 1 litre baking dish. Bake for 20 minutes, then top with parmesan, if using, and cook for 5 minutes more. Serve with the extra basil.

We've filled this gorgeous homemade ravioli with burrata and mozzarella. This delivers all the flavours of a caprese salad, with extra carbs. You're welcome.

Caprese Ravioli

’00’ Flour

Good Quality Organic Whole Eggs (Roughly Two Medium Eggs)

Ball Burrata

Fresh Mozzarella

Garlic Cloves

Chopped Tomatoes

Basil Leaves

Pesto, To Serve

To make the pasta dough, pour the flour out onto a clean work surface and create a well in the centre. Add the eggs and, using a fork, beat the eggs together. Slowly incorporate the flour into the centre of the well until you have a thick paste. Bring the walls of flour into the paste and knead until you have a smooth, springy dough. Wrap in cling film, or cover with an upturned bowl and rest for 30 mins.

Roll out the rested pasta using a pasta roller or a stand mixer attachment. Pass one-third of the dough through the widest setting, and keep working your way down until you have landed on the second thinnest setting. Cut the pasta sheets into 7x7cm squares and cover with a damp towel. Repeat until all the pasta is rolled out.

To make the ravs take a square of pasta and spoon 3 tsp of the burrata into the middle. Lightly brush the border of the pasta with water and carefully lower another square over the top, covering the cheese.

Carefully press your way around the filling, removing as much air as you can from the ravioli. Once it is mostly sealed, scoop up off the bench and press firmly around the edges to make sure the pasta is very sealed. You can trim the rav into any shape you like now, a fluted cutter is nice, cut into a heart, a star or leave as a square, up to you. Pop onto a semolina lined tray and repeat with the remaining ingredients, make a couple of extra if you can just in case any burst!

Now, make the speedy tomato sauce. Thinly slice the garlic cloves and add to a cold saucepan with 4 tbsp of olive oil. Set over a low heat and allow to slowly warm up, infusing the oil with the garlic flavour. Once the garlic smell is filling the room, tip in the tomatoes and season with salt. Cook for 3-4 mins until the raw taste has gone. We don’t want to cook this sauce too long, we want it to be bright and fresh.

Cook the ravioli in salted, boiling water for 1-2 mins and transfer to the tomato sauce. Toss gently to coat and divide between plates. Top with extra Parmesan, basil leaves and a drizzle of pesto.

Homemade ravioli is a labor of love but once you get the hang of it, it&#x27;s a lot of fun... and delicious!

How to Make Ravioli

all purpose flour

salt

eggs

To make the ravioli dough, mix the flour and salt together on a clean work surface. Form into a 10-12 inch diameter mound. 

Using your hands, make a well in the flour and salt mixture. Pour the eggs and egg yolks into the well. Using a fork, gently beat the eggs and yolks. Once you’ve done that, slowly incorporate the flour into the eggs. 

 If the dough is too wet and it’s sticking to your work surface, add a little bit of flour to the dough. If the dough is too dry, add a spritz of water to the dough. 

Form the dough into a ball. Begin kneading it for 10 minutes. (Pushing the dough with the heel of your hand, and then rotating it). You’ll know the dough is ready when you press into it and it springs back. The dough should have a nice smooth appearance to it. 

Wrap the dough with plastic wrap and let it sit for 30 minutes at room temp. (If you aren’t using the dough right away, place it in the refrigerator). 

Roll out the ravioli (I use my kitchen aid pasta roller attachment). Roll out to about 1/8” to 1/16&quot; thick. (Depending on how thin/thick you want your pasta to be).

Using a ravioli mold, place the sheet of dough over the ravioli mold (following instructions for the ravioli mold), gently create a small divot in the dough. Fill each cube with 1 tablespoon of filling. Cover with dough. Use a rolling pin and roll overtop the dough so that it seals. Turn the mold over and tap it on the counter to release the ravioli. Use a knife to separate any ravioli that didn’t separate. 

Transfer the ravioli to a baking sheet lined with parchment paper that has been dusted with flour. Continue rolling out the pasta dough and filling the ravioli until all of the dough and filling has been used.

Bring pot of water to boil. Once boiling add 1 tablespoon of salt to the water. Add some of the ravioli to the water. Don’t overcrowd. You’ll want to do this in batches. Cook for 3-4 minutes or until they float to the top. Using a slotted spoon, transfer them to a lightly oiled plate or add them to whatever sauce you plan on serving with them.

Cooking the Ravioli

Ravioli in creamy Parmesan sauce, topped with walnuts and crispy sage.

Ravioli in Creamy Parmesan Sauce

mushroom ravioli (or with your favorite filling)

unsalted butter

garlic

lemon juice

cream 20% fat (or half-and-half, at room temperature)

Parmesan

dry white wine (or chicken broth)

tsp black pepper

¼ tsp red pepper flakes

sage leaves

walnuts (roughly chopped)

chopping

Get all the prep done before you start cooking: mince the garlic and chop the walnuts.

boiling

Bring a large pot filled with salted water to a boil. 

toasting

Heat oil in a skillet over medium. Add walnuts, toast until fragrant, about 2 minutes. Add sage leaves, cook until crispy, about 1 minute. Transfer to a plate layered with paper towel.

cooking

Reduce the heat to low and add butter. When butter is melted, add garlic and cook until soft and fragrant, about 1 minute. Stir in lemon juice. Add white wine and simmer for 2 minutes. Season with salt and pepper. 

simmering

Pour in cream and bring to a boil, let simmer over low heat for 3 minutes. 

In the meantime, add ravioli to the pot with boiling water and cook, for about 3 minutes. Drain, reserving 1/4 cup cooking water.

tossing

Add Parmesan to the cream sauce, stir until combined. Simmer for 1 minute. Add ravioli and gently stir to coat ravioli with sauce. Add a splash of cooking water to thin out the sauce, if needed. Taste and adjust salt.

serving

Serve topped with walnuts, crispy sage, red pepper flakes and some extra black pepper. Enjoy!

Ik heb het reeds gemaakt en het was om duimen en vingers af te likken ;)
Heb binnenkort bezoek en zou dit willen klaarmaken als voorgerecht , voor 12 personen.
Denk je dat ik de saus vooraf kan maken zodat ik ze enkel nog moet opwarmen?

A very easy and delicious sauce for ravioli!!!   I loved it with some vegan walnut filled ravioli.  I will definitely make this one again, and I'm looking forward to trying some of your other recipes too.  Thanks!

This was easy to make and tasted wonderful. The walnuts and fried sage were great toppers and sent this to the next level. Thanks for the recipe Anna!

Made it twice already, absolutely fantastic, very tasty with the walnuts and sage.
Used 200ml cream otherwise it wasn’t thick enough, but maybe it needed more simmering!

Had to throw out this attempt. The lemon addition prior to adding the half and half was the problem. Shouldn’t the lemon be added to the end since it doesn’t fair well to heat and loses the fresh flavor.

This was excellent. I subscribe to the NYT cooking and have yet to find such a divine recipe. Thank you! I will be trying more of your recipes in the future

Great flavor! Loved the addition of walnuts.

Made this for dinner added mushrooms and fresh basil instead of walnuts and sage- was absolutely fantastic definitely will make again

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Ravioli pasta bake

Caprese Ravioli

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Ravioli in Creamy Parmesan Sauce

Top 4 ravioli recipe recipes from across the web

The most viewed ravioli recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ravioli pasta bake

Caprese Ravioli

How to Make Ravioli

Ravioli in Creamy Parmesan Sauce

The most viewed ravioli recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine