Cheese and tomato baked ravioli

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.
Course Pasta, Ravioli
Cuisine American
Keyword Baked pasta, Baked ravioli, stuffed pasta
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 539kcal
Author Alida Ryder


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