Baked Ravioli with Spinach
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
1 hr
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Total Time
1 hr 5 mins
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Servings
7 servings
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Course
Main Course
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Cuisine
Italian
Baked Ravioli with Spinach
Description
This recipe starts by boiling ravioli briefly to keep them al dente, as they will finish cooking in the oven. A jarred tomato sauce provides a tangy base that is spread in layers with the ravioli and chopped spinach. Fresh spinach adds a mild, slightly earthy flavor and a bit of texture contrast to the soft pasta and cheese.
Generous amounts of grated mozzarella cheese are sprinkled between layers, melting into the sauce to create a creamy, gooey texture during the 30 to 35 minute bake at 175°C fan mode. Seasoning with salt and black pepper enhances the overall savory profile without overpowering the delicate flavors of spinach and tomato.
This baked ravioli makes a convenient and filling meal, easily portioned and served warm. Allowing the casserole to rest a few minutes after baking helps the layers set slightly for cleaner serving. It is a straightforward way to turn fresh or packaged ravioli into a one-dish meal with comforting melted cheese and spinach.
The chef's note emphasizes the importance of not over-boiling the ravioli initially, as they continue to cook and absorb flavors in the oven.
Ingredients
- 600 g ravioli
- 700 g tomato sauce jarred
- 100 g spinach coarsely chopped
- 300 g mozzarella cheese grated
- salt
- black pepper
Instructions
- Preheat the oven to 175° C/350° F in fan mode.
- Place a pot full of water over high heat. Once the water is well boiled, salt and add the ravioli boiling 2 minutes less than the time indicated on the package, so that they come out al dente.
- Spread some tomato sauce in a 28x17cm (11x 7 inches) casserole, place half of the ravioli on top and season with salt and pepper.
- Cover the ravioli with half the spinach, drizzle with a little tomato sauce and sprinkle with half the mozzarella.
- Drizzle with a little more tomato sauce, place the remaining ravioli on top, season with salt and pepper and cover with the remaining spinach.
- Drizzle with the rest of the tomato sauce and sprinkle with the rest of the mozzarella.
- Bake for 30-35 minutes, remove from oven, let the ravioli cool for 5 minutes and serve.
Notes
- Boil the ravioli slightly less than package instructions to maintain a firm texture after baking.
User Reviews
Overall Rating
4.9
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