Baked Ravioli Food

TOASTED RAVIOLI

Steps:

• Spread the ravioli on a baking sheet and freeze until hard, 20 to 30 minutes.
• Whisk the eggs and milk in a shallow dish or pie plate. Mix the breadcrumbs, parsley, rosemary and 1/2 teaspoon each salt and pepper in another shallow dish.
• Dip the ravioli in the egg mixture, letting the excess drip off, then coat with the breadcrumb mixture. Return to the baking sheet and freeze until hard, about 15 minutes.
• Heat about 1 inch vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees F. Fry the ravioli in 2 or 3 batches, turning as needed, until golden brown, 4 to 6 minutes per batch. Transfer to a paper towel-lined baking sheet to drain and immediately sprinkle with the parmesan. Serve with the marinara sauce.

BAKED RAVIOLI

Steps:

• Preheat oven to 425 degrees. Heat oil in a large saucepan over medium heat. Add onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up tomatoes with spoon, until sauce is thickened and reduced to about 5 1/2 cups, 20 to 25 minutes.
• Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (pasta will continue to cook in oven). Drain pasta; return to pot.
• Toss sauce with pasta. Pour pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving.

CRISPY BAKED PARMESAN RAVIOLI

Steps:

• Preheat oven to 375 degrees. Spray a cookie sheet with non stick spray and set aside. In a small bowl add eggs and whisk. In another small bowl combine breadcrumbs and parmesan cheese.
• Dip each ravioli into the egg mixture and then into the breadcrumb mixture. Continue with each ravioli and line on a cookie sheet.
• Bake for 10-12 minutes or until ravioli is lightly browned and crispy. Serve with marinara.

EASY RAVIOLI BAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
• Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
• Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

RAVIOLI CASSEROLE

Steps:

• Preheat the oven to 350°. Prepare ravioli according to package directions; drain. Spread 1 cup spaghetti sauce in an ungreased 13x9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. , Bake, uncovered, until bubbly, 30-40 minutes. Let stand 5-10 minutes before serving. If desired, sprinkle with parsley.

EASY MOUTHWATERING BAKED RAVIOLI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease a 2-quart casserole dish.
• Cook and stir ground beef in a skillet over medium heat until the meat is browned and crumbly, 8 to 10 minutes; stir in garlic and cook just until fragrant, about 1 minute. Pour in diced tomatoes and mix in Italian seasoning and salt. Reduce heat to low and cook at a simmer, stirring occasionally, while you complete remaining steps.
• Bring a large pot of water to a boil, stir in frozen ravioli, and reduce heat to medium. Cook ravioli until tender, 6 to 7 minutes. Drain.
• Place half the ravioli into the bottom of the prepared baking dish and cover with layers of half the spinach, half the ground beef sauce, half the mozzarella cheese, half the Cheddar cheese, and 1 tablespoon shredded Parmesan cheese. Repeat layers once more and sprinkle top with remaining 1 tablespoon Parmesan cheese. Cover dish with foil.
• Bake in preheated oven until casserole is bubbling and cheese has melted, about 20 minutes.

BAKED RAVIOLI WITH PARMESAN

Steps:

• Heat oven to 400ºF.
• Cook ravioli as directed on package, omitting salt.
• Meanwhile, heat oil in large saucepan on medium heat. Add onions; cook 5 min. or until tender, stirring occasionally and adding garlic for the last min. Stir in tomatoes, basil and pepper. Bring to boil; simmer on low heat 10 min., stirring occasionally.
• Drain ravioli; stir into tomato mixture. Spoon into 3-qt. casserole sprayed with cooking spray; sprinkle with cheeses.
• Bake 20 to 25 min. or until heated through.

BAKED RAVIOLI CASSEROLE

Steps:

• Brown the ground beef. Add the onion, salt, pepper and garlic. When the onion is translucent add the jar of spaghetti sauce, petite tomatoes and spices. Cook for 20 minutes.
• While the sauce is cooking add the frozen ravioli to a pan of boiling salted water. When it comes back to a boil, cook for 1 minute more. Drain in a colander.
• Spray a 9 x 13 pan with cooking spray. Add a little of the sauce to the bottom of the pan. Add the ravioli. Top with remaining sauce. Bake at 350 degrees for 30 minutes.
• Top with cheese and broil for 5 minutes. Let set 5 minutes before serving.

BAKED RAVIOLI CASSEROLE

Steps:

• Brown the ground beef in a saute pan. Add the Classico Riserva Arrabbiata Sauce and 1 cup water. Mix well.
• Spray a 9 x 9 oven proof casserole dish with cooking spray.
• Spread a thin layer of sauce on the bottom of the dish.
• Add a layer of the frozen ravioli.
• Add a layer of sauce.
• Add half of the cheese on top.
• Repeat this process ending with the cheese on top.
• Bake at 350 degrees for 45 minutes.
• Let set a few minutes before serving.

CHEESE AND TOMATO BAKED RAVIOLI

Steps:

• 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.

BAKED RAVIOLI FOR WEEKNIGHTS

Steps:

• Heat oven to 400ºF.
• Combine pasta sauce, tomatoes and water. Spoon 1 cup pasta sauce mixture into 13x9-inch baking dish sprayed with cooking spray.
• Layer half each of the ravioli and shredded cheese over pasta sauce mixture in baking dish. Top with remaining ravioli and reserved pasta sauce mixture. Sprinkle with remaining shredded cheese; cover.
• Bake 45 min. or until heated through, uncovering after 30 min. Sprinkle with Parmesan.

BAKED RAVIOLI

Steps:

• Preheat the oven to 400F and spray a 9×13 baking dish with nonstick cooking spray.
• Brown the ground beef until fully cooked and then drain.
• Layer the sauce, ravioli, ground beef, mozzarella, and parmesan in that order. Repeat until filled to the top.
• Cover with foil and bake for 30 minutes. Remove the foil and continue baking for 15 more minutes, until the cheese is bubbly and starts to brown.
• Serve with garlic bread and enjoy!

EASY BAKED RAVIOLI

Steps:

• Preheat oven to 350 degrees. Spray a 13x9 inch baking dish with non-stick spray. Set aside.
• Heat a large skillet over medium high heat. Add sausage and onion. Break apart the sausage and cook until no longer pink. Drain any fat. Add garlic and cook for 1 minute.
• Stir in sauce and Italian seasoning, simmer for 5 minutes.
• Spread 1 cup of sauce mixture over the bottom of the prepared baking dish.
• Place 1 single layer of ravioli over the sauce. Pour 1/3 of the sauce and sprinkle 1 cup of cheese evenly over the top. Repeat with the remaining ingredients.
• Cover with foil and bake for 35-40 minutes, until bubbly. Remove the foil and bake for 5 minute until cheese is melted and golden.
• Remove from oven and sprinkle with basil to serve.

BAKED RAVIOLI

Steps:

• Preheat oven to 375.
• Brown ground beef with the chopped onion. Drain.
• Pour in the spaghetti sauce and garlic powder, simmer for 5 minutes.
• Cover the bottom of a 9x13 baking dish with a small amount of the sauce mixture, place ravioli in a single layer on top of the sauce. Now spread some sauce over the ravioli and sprinkle some mozzarella on top. Keep layering like this as you would layer lasagna, finishing with sauce.
• Sprinkle some parmesan cheese on top, just a small amount.
• Bake uncovered for 1 hour.

EASY BAKED RAVIOLI

Steps:

• Preheat your oven to 400 degrees.
• Pour 1 cup of the spaghetti sauce into the bottom of a 9x13 dish. Layer with half of the frozen ravioli & half of the mozzarella cheese. Layer the other half of the frozen ravioli, remaining cup of spaghetti sauce, & remaining cup of mozzarella cheese over top. Sprinkle with parmesan cheese.
• Bake, covered with aluminum foil, for 30 minutes. Remove tin foil & continue to cook for 10-15 minutes. Sometimes I will turn the oven up to broil at the very end for a minute to brown the top a little bit more, but that's not necessary.

BAKED RAVIOLI

Steps:

• Preheat oven to 425 degrees.
• Brown ground beef.
• In 11x7x2-inch pan, layer 1 cup pasta sauce, half of frozen ravioli, half of ground beef, half of cheese. Repeat the layering with
• 1 cup sauce and remaining pasta and ground beef. Top with remaining sauce.
• Bake uncovered at 425 degrees for 30-35 minutes or microwave for 20 minutes.
• Top with remaining cheese. Cook until cheese is melted.

BAKED RAVIOLI APPETIZERS

Steps:

• Preheat oven to 350 degrees.
• Pour the pasta sauce into a saucepan and heat.
• Beat the water and eggs together.
• In a second bowl pour in the Italian breadcrumbs and set aside.
• In a third bowl, place the flour.
• Dip each thawed ravioli into the flour, then egg wash and finally in the breadcrumbs
• Place them on a cookie sheet and bake in the oven for 15 minutes. If you want a good brown and crispy texture broil them on low for approximately 5 minutes after baking them.
• Serve with your warmed pasta sauce.

CREAMY SPINACH BAKED RAVIOLI

Steps:

• Pre-heat the oven to 200ºC/390ºF.
• Sauté the onion in a splash of olive oil until soft and translucent. Add the garlic and spinach and cook until the spinach has wilted.
• Mix the milk and cornflour together. Pour the cream and milk mixture into the pan and allow to simmer gently until the sauce has thickened.
• Add the Parmesan and lemon juice then season to taste.
• Layer the creamy spinach sauce with the ravioli and cheese. Place in the oven and allow to bake for 10-15 minutes until the top is golden brown and the ravioli is heated through.
• Remove from the oven and allow to rest for 5 minutes then serve.

BAKED RAVIOLI

Steps:

• Preheat oven to 425°F.
• Heat oil in saucepan over medium high heat.
• Add onion and garlic, season with salt and pepper and cook until onions are softened.
• Add thyme and tomatoes and bring to a boil; reduce heat and simmer, breaking up the tomatoes.
• Reduce sauce until it is about 5 cups (20-25 minutes).
• Cook ravioli in a pot of boiling water just until they float; drain.
• Toss sauce and ravioli together in a casserole dish. Top with cheeses.
• Bake 20-25 minutes.
• NOTE: No time to make the sauce, use a jarred sauce of marinara or your favorite sauce! You can also use frozen ravioli instead of fresh!

BAKED RAVIOLI

Steps:

• In a medium stock pot combine the diced tomatoes, tomato sauce, chopped onion, Italian seasoning, salt and water. Stir in the minced garlic in quantity desired. Allow mixture to simmer for 2 hours. If sauce seems dry add additional water.
• In large pot of boiling salted water cook the ravioli until done. Drain.
• In a 9x13 inch pan layer sauce and cooked ravioli. Top with grated Parmesan cheese and grated mozzarella cheese.
• In a preheated 400 degrees F(205 degrees C) oven bake for 30 minutes, or until light golden brown. Let cool 15 minutes before serving.

BAKED RAVIOLI

Steps:

• Preheat oven to 400 degrees F and lightly grease a 9x13" baking dish.
• In a large skillet, cook Italian sausage and onion over medium heat until sausage is browned.
• Stir in tomato sauce, garlic and Italian seasoning and simmer on low while you cook the ravioli.
• Bring a large pot of salted water to a boil. Cook ravioli for 2-3 minutes, just until al dente. Reserve 1 cup pasta water and drain the rest.
• Stir ¾ cup pasta water into the sauce -- it will look thin, but it will keep the pasta nice and saucy as it bakes! You can add up to 1 cup if you prefer.
• Add cooked ravioli and sauce to pan, and toss lightly to coat. Top with mozzarella and parmesan cheese, and bake for 15 minutes or until cheese is starting to brown.
• Top with fresh basil or other herbs before serving if desired.

BAKED RAVIOLI LASAGNA

Steps:

• HowToStep
• Position rack in centre of oven, then preheat to 350°F. Spray a 9x13-in baking dish with non-stick cooking spray. ##Heat a large frying pan over medium-high. Add oil, then beef, onion, carrot and garlic. Cook, stirring occasionally, until beef is browned and vegetables are tender, about 5 to 7 minutes. ##Stir in marinara sauce and water. Cook, stirring occasionally, 5 minutes. ##Whisk cooking creme and milk in a medium bowl. ##Spread half of meat sauce over bottom of prepared dish. Cover with half the frozen ravioli in an even layer. Spoon over half of creme sauce. Sprinkle over half of cheese. Repeat layering. Sprinkle Parmesan overtop. Cover with foil. ##Bake until lasagna is heated through, about 40 minutes. Remove foil. Continue baking until cheese is golden, about 10 minutes. Let stand for 10 minutes before cutting to serve.

BAKED RAVIOLI

Steps:

• Preheat the oven to 350F.
• Crumble the ground beef into a large skillet over medium-high heat. Add onion and garlic salt. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce, wine and tomatoes.
• Spread 1/3 of the sauce in the bottom of an 9X13 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle half of the mozzarella cheese and repeat layers. Sprinkle Parmesan cheese on top. Cover with aluminum foil.
• Bake for 25 minutes in the preheated oven. Remove foil and bake another 10-20 minutes until bubbly. Rest for 10-15 minutes before serving.

BAKED SPINACH RAVIOLI

Steps:

• Preheat the broiler. Melt the butter in a large ovenproof skillet over medium-high heat. Add the onion, garlic and rosemary and cook, stirring often, until the onion is soft and just starts browning, about 6 minutes.
• Sprinkle in the flour and cook, stirring, until smooth and bubbling, about 2 minutes. Stir in 2 cups water, the milk, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a gentle simmer. Stir in the ravioli and cook, stirring occasionally, until the ravioli are tender and the sauce thickens, 5 to 7 minutes.
• Remove from the heat. Discard the rosemary sprigs and stir in the spinach. Sprinkle with the mozzarella and grana padano. Place the skillet under the broiler until golden and bubbling, about 5 minutes.

BAKED RAVIOLI

Steps:

• Preheat oven to 400F.
• Pour a little bit of sauce into the bottom of a casserole baking dish*
• Add single layer of frozen cheese ravioli.
• Add sauce to cover cheese ravioli.
• Add another layer of frozen cheese ravioli.
• Cover with sauce.
• Bake for 30 minutes.
• Add cheese and turn broiler on high for 3-4 minutes or until cheese is melted.
• Garnish with Dried Parsley.

BAKED RAVIOLI

Steps:

• Pour some tomato sauce into bottom of 9x13 inch casserole (just enough to keep the bottom wet).
• Place a layer of frozen ravioli (no need to thaw or pre-cook) in the sauce. Sprinkle with spinach, Parmesan, and mozzarella.
• Place another layer of ravioli. Pour the rest of sauce over the ravioli.
• Sprinkle rest of cheeses over the sauce. Season with black pepper to taste.
• Bake covered with foil for 30 minutes at 350 degrees. Uncover and bake for another 30 minutes or until cheese melts and sauce bubbles.

BURRATA BAKED RAVIOLI WITH SPINACH

Steps:

• Preheat the oven to 400 degrees F. Reserve 1 cup of marinara sauce from the jar.
• Heat the oil in a nonstick skillet over medium low heat. Stir in the garlic and cook for 30 seconds. Add in the ground turkey with a big pinch of salt and pepper. Cook until the turkey is browned, breaking it apart into small crumbles. Once the turkey is browned, add in the rest of the marinara from the jar.
• Once the marinara is warm and bubbling, stir in the fresh spinach. Cook for a few minutes until the spinach wilts and then turn off the heat.
• Time to layer! Add ½ cup of the reserved marinara in the bottom of a 9x13 inch baking dish and spread it around. Add a layer of ravioli in a single layer. We're doing 3 layers, so use ⅓ of the bag. Next, add a layer of the ground turkey/spinach mixture. You want to use ⅓ of the mixture. Sprinkle on some of the grated cheese. Repeat this two more times, so you have 3 layers total.
• Once you finish the final layer, add the remaining marinara on top. Top with any extra grated cheese. Top with the burrata, pulling it apart to spread it out over the entire dish.
• Bake for 25 to 30 minutes, until golden and bubbly and cheesy and melty! Top with parmesan and fresh parsley. Serve!