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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
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Calories
539
kcal
Author
Alida Ryder
Ingredients
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
Instructions
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.
Nutrition
Calories:
539
kcal
|
Carbohydrates:
56
g
|
Protein:
27
g
|
Fat:
22
g
|
Saturated Fat:
9
g
|
Cholesterol:
95
mg
|
Sodium:
1019
mg
|
Potassium:
231
mg
|
Fiber:
6
g
|
Sugar:
8
g
|
Vitamin A:
620
IU
|
Vitamin C:
19.5
mg
|
Calcium:
385
mg
|
Iron:
2.9
mg