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Meatball and spinach ravioli bake
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Meatball and spinach ravioli bake

A comforting and easy finner made with store-bought ravioli, meatballs and spinach covered in cheese.

Prep Time
20 mins
Cook Time
45 mins
Course: Dinner
Cuisine: Italian

Ingredients

  • 250 grams ravioli shop-bought, spinach and ricotta-filled, 400 grams
  • 150 grams buffalo mozzarella net weight ball, fior di latte
  • Parmesan Cheese to grate over and serve, as much as you like
  • 3 - 4 Tbsp olive oil for frying meatballs
  • basil optional, fresh leaves, for garnish
Tomato sauce:
  • 1 red onion finely chopped, small or half a large
  • 3 Tbsp olive oil
  • 2 cloves garlic crushed
  • 2 gram peeled tomatoes tins of
  • ¼ cup white wine or 2 Tbsp red wine vinegar and ¼ cup water, dry
  • 1 stock cube crumbled (chicken or vegetable, small
  • chilli flakes or two, a good pinch, dried
  • 6-8 basil chopped, leaves
  • Splash optional, or Worcestershire sauce
  • black pepper
  • salt
Meatballs:
  • 2 garlic crushed, cloves
  • 500 grams beef mince free-range, lean
  • 60 grams dried breadcrumbs
  • 10 grams parsley finely chopped (about 2 ½ tablespoons after chopped)
  • 2 tsp oregano dried
  • black pepper a good few pinches
  • salt a good few pinches
  • 2 Tbsp tomato paste

Instructions

    Cup of Yum
  1. Heat a non-stick frying pan and add the olive oil.
  2. Fry the onions over low heat until softened. Add the garlic and briefly cook. Add the wine to deglaze the pan and then add the tomatoes, stock cube, chilli and basil and cook until the sauce has thickened. Add a splash of water if it gets too thick. I normally cook this for around 25 minutes and while the oven is heating up.
  3. Preheat the oven to 180C / 350 F
  4. While the sauce is on the go, mix all the meatball ingredients (mince, garlic, breadcrumbs, parsley, oregano, salt and pepper and tomato paste) together - hands are best for this job, and roll into small to medium-sized meatballs.
  5. Heat the olive oil in a non-stick frying pan and fry the meatballs until they turn brown on all sides. They may still be a bit raw in the middle but this is fine. 
  6. Bring a large pot of salty water to the boil and cook the ravioli for 3 minutes until just below al dente. Drian and set aside.
  7. When all of the above are done, combine the meatballs and ravioli in the ovenproof skillet with the tomato sauce. Tear the ball of mozzarella into small shreds and scatter over the surface. Grate over some Parmesan cheese and bake for 20 minutes.

Notes

  • The tomato sauce and meatballs can be made in advance. Store in the freindge
  •  
  • Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
  • Freezer: Assemble the bake without baking and freeze for up to 3 months. Thaw overnight in the fridge, then bake as instructed.
  • Reheating: Add a splash of water or stock when reheating to maintain the saucy texture.