Cheese and tomato baked ravioli
Easy peasy cheese and tomato baked ravioli. Use pre-made, shop-bought ravioli and transform them into a delectable, comforting dinner in minutes.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
for the tomato sauce
- 1 red onion finely chopped
- 2 garlic cloves crushed
- 2 cups cherry tomatoes quartered
- 1/2 cup water/stock
- 1 tablespoon Balsamic vinegar
- 1 teaspoon sugar optional
- salt & pepper to taste
for the ravioli bake
- 500 g ready-made shop-bought ravioli (I used a butternut-filled ravioli)
- 150 g mozzarella thinly sliced
- fresh basil leaves for garnish
Pre-heat the oven to 200°c
To make the sauce, fry the onion and garlic in a splash of olive oil until soft and translucent then add the tomatoes, stock, Balsamic and sugar.
Bring the sauce to a simmer then reduce the heat and allow to simmer for 10 minutes until reduced and thickened slightly. Season to taste.
In the meantime, blanche the ravioli in plenty of salted water for a minute then drain and set aside.
To assemble the bake, layer the blanched ravioli with the tomato sauce and sliced mozzarella.
Place in the oven and bake for 10-15 minutes until golden and bubbling.
Remove from the oven once baked and allow to cool for 5 minutes.
Garnish with fresh basil and serve.
Calories: 539kcal | Carbohydrates: 56g | Protein: 27g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 95mg | Sodium: 1019mg | Potassium: 231mg | Fiber: 6g | Sugar: 8g | Vitamin A: 620IU | Vitamin C: 19.5mg | Calcium: 385mg | Iron: 2.9mg