Italian Baked Ravioli
Easy baked ravioli with melted cheese and a rich tomato sauce, a comforting weeknight pasta bake everyone will love.
Servings: 4 servings
Ingredients
- 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
Instructions
- Pre-heat the oven to 350F (180C).
RED SAUCE
- 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.
- In a large pot of boiling lightly salted water, cook the ravioli very al dente. Drain well, do not rinse.
- 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!