Italian Baked Ravioli

Name: Italian Baked Ravioli
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 1 ½ lb Ravioli (1½ pounds fresh ravioli (750 grams)); 1 ½ tbsp Olive Oil (1½-2 tablespoons olive oil — up to 2); 1 clove Garlic (1 large garlic clove); ½ piece Shallots (½ shallot or small onion minced); ½ piece Carrot (½ carrot finely chopped); ½ piece Celery (½ celery finely chopped); ½ tsp Dried Oregano (½ teaspoon oregano (optional)) — optional; 1 ½ cup Tomato Purée (1½ cups tomato puree (passata)); ¼ tsp Table Salt (¼-½ teaspoon salt — up to 0.5); ½ cup Water (½-¾ cup water — up to 0.75); 1 piece Bay Leaves (1 bay leaf); ½ cup Parmigiano Reggiano (½ cup freshly grated parmigiano (divided)); 1 cup Gruyere Cheese (1 cup shredded gruyere, fontina or firm mozzarella cheese (divided) (100 grams)); ½ tsp Dried Basil (½ teaspoon basil or 3-5 fresh basil leaves)

Italian baked ravioli layered with a simple tomato-vegetable sauce, cheeses, and baked until bubbly and golden.

50 minItalian

Servings4

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Vegetarian
Pescatarian
Halal

Ingredients

For 4 servings

Ravioli1 ½ lb · 1½ pounds fresh ravioli (750 grams)
Olive Oil1 ½ tbsp · 1½-2 tablespoons olive oil — up to 2
Garlic1 clove · 1 large garlic clove
Shallots½ piece · ½ shallot or small onion minced
Carrot½ piece · ½ carrot finely chopped
Celery½ piece · ½ celery finely chopped
Dried Oregano½ tsp · ½ teaspoon oregano (optional) · optional
Tomato Purée1 ½ cup · 1½ cups tomato puree (passata)
Table Salt¼ tsp · ¼-½ teaspoon salt — up to 0.5
Water½ cup · ½-¾ cup water — up to 0.75
Bay Leaves1 piece · 1 bay leaf
Parmigiano Reggiano½ cup · ½ cup freshly grated parmigiano (divided)
Gruyere Cheese1 cup · 1 cup shredded gruyere, fontina or firm mozzarella cheese (divided) (100 grams)
Dried Basil½ tsp · ½ teaspoon basil or 3-5 fresh basil leaves

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Steps

1Pre-heat the oven to 350°F (180°C).
2In a medium/large pan, add the olive oil, garlic, chopped carrot, shallot or small onion and celery and oregano cook 1-2 minutes add the tomato puree, water, bay leaf and salt. Stir to combine, on medium heat cook until thickened (not too thick), approximately 15-20 minutes. Remove the garlic clove and bay leaf.
3In a large pot of boiling lightly salted water, cook the ravioli very al dente. Drain well, do not rinse.
4Place 3 tablespoons or so of sauce on the bottom of an 8 inch / 20 cm baking dish. Top with ½ of the ravioli, ½ sauce, ½ of the shredded cheese and ½ of the parmigiano, repeat with the remaining ingredients to make two layers. Bake for approximately 20 minutes, then broil for 5 minutes to brown on top. Let sit 5 minutes top with fresh basil or oregano before serving. Enjoy!