Meatless Monday with Link up #2 – Baked Ravioli

It’s Meatless Monday! With the cost of meat going higher and higher, we, like many other folks, are looking for some delicious, meatless options. To help with this quest, every Monday we’ll post a meatless meal recipe. And we’re asking you to share some of your great ideas. So it’s a recipe AND a party!! Ready to get cooking?

baked ravioli

This week we had baked ravioli – and it was tasty.

Here’s How to Do it:

The first thing to do is cook the ravioli.

Fill a pan large enough to cover the pasta with water. Add 1 Tablespoon olive oil and two whole, peeled garlic cloves. Add about 1 teaspoon sea salt, then bring it all to a boil.

When the water hits a rolling boil, add the ravioli and cook it until it starts to float.

Drain it well, then toss it in 1 tablespoon of oil to keep it from sticking together. Set aside.

Preheat the oven to 350° –

Mince the last three cloves of garlic.

Add them with the fennel seed, pine nuts and smoke paprika to a mortar bowl.

With the pestle, mash up the ingredients until the look like a thick paste (but still chunky).

Heat 2 tablespoons of olive oil in a heavy skillet. Add the garlic-pine nut mixture to the pan and gently cook.

Next, add the tomatoes and simmer for 3 to 4 minutes.

Add the pasta and stir carefully so as not to break up the ravioli. Stir in 1 cup of the mozzarella.

Pour the mixture into a large casserole dish.

Next, mix the bread crumbs, parmesan, smoked paprika and garlic salt together. Use a small whisk to make sure it’s all well blended.

Add the remaining cheese to the top of the pasta,

then top with the bread crumbs. Sprinkle the remaining oil evenly over the bread crumbs.

Bake for about 35 to 40 minutes, or until it’s hot and the top is golden.

Remove it from the oven and allow it to cool for about 5 minutes.

Serve with some hot bread with a small salad! Delicious!

© Copyright 2022 The Lazy Gastronome

5 from 1 vote
Baked Ravioli

A delicious meatless meal made of stuffed ravioli and baked with tomatoes and cheese.

Course: Main Course, main dish
Cuisine: meatless, Vegetarian
Keyword: baked, meatless, mozzarella, ravioli, tomatoes, vegetarian
Servings: 4 servings
Author: HelenFern
Ingredients
  • 16 oz fresh ravioli or tortellini (I used ravioli stuffed with butternut squash and browned butter)
  • 5 whole cloves garlic
  • 4 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon plus 1 teaspoon smoked paprika
  • 1 tablespoons toasted pine nuts
  • 1 teaspoon whole fennel seeds
  • 2 14.5 oz cans Italian style diced tomatoes (garlic, basil)
  • 1/2 cup unseasoned bread crumbs
  • 1/2 cup canned parmesan cheese
  • 2 cups shredded mozzarella cheese
Instructions
  1. The first thing to do is cook the ravioli.

    Fill a pan large enough to cover the pasta with water. Add 1 Tablespoon olive oil and two whole, peeled garlic cloves. Add about 1 teaspoon sea salt, then bring it all to a boil.

  2. When the water hits a rolling boil, add the ravioli and cook it until it starts to float.

  3. Drain it well, then toss it in 1 tablespoon of oil to keep it from sticking together. Set aside. 

  4. Preheat the oven to 350° -

  5. Mince the last three cloves of garlic. Add them with the fennel seed, pine nuts and 1 tablespoon smoke paprika to a mortar bowl.

  6. With the pestle, mash up the ingredients until the look like a thick paste (but still chunky).

  7. Heat 2 tablespoons of olive oil in a heavy skillet. Add the garlic-pine nut mixture to the pan and gently cook.

  8. Next, add the tomatoes and simmer for 3 to 4 minutes.

  9. Add the pasta and stir carefully so as not to break up the ravioli. Stir in 1 cup of the mozzarella.

  10. Pour the mixture into a large casserole dish.

  11. Next, mix the bread crumbs, parmesan, the remaining smoked paprika and garlic salt together. Use a small whisk to make sure it's all well blended.

  12. Add the remaining cheese to the top of the pasta, then top with the bread crumbs. Sprinkle the remaining oil evenly over the bread crumbs.

  13. Bake for about 35 to 40 minutes, or until it's hot and the top is golden. 

  14. Remove it from the oven and allow it to cool for about 5 minutes. 

    Serve with some hot bread with a small salad! Delicious!

Recipe Notes

© Copyright 2022 The Lazy Gastronome

Thank you to everyone who shared at our very first party. We had some really great recipes shared last week, but sadly no clicks!! Please don’t forget to support each other and visit a couple of posts when you share your own.

I chose the two dishes to feature – but next week’s features will be those that are most visited!

Thanks for your support.

Vegan Sloppy Joes – Delightful Repast

Vegan Sloppy Joes Everyone Loves / www.delightfulrepast.com

 

Curried Tofu Scramble with Kale – Ridge Haven Homestead

Curried Tofu Scramble with Kale

 

Now it’s your turn! What amazing meatless meals do you make! Come on over every week and share your Meatless Monday recipes!!

You are invited to the Inlinkz link party!

Click here to enter

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!


This entry was posted in Blog Hops, Casseroles, Main dish, Meatless and tagged , , , , . Bookmark the permalink.

6 Responses to Meatless Monday with Link up #2 – Baked Ravioli

  1. Niky says:

    OH my, that ravioli looks SO good! Pinned.

  2. Leslie says:

    5 stars
    Helen, Hooray another party! I love your ravioli! And then I had to stop and think- do I even have any meatless meals on my blog? Luckily I remembered my Eggplant Tortilla Casserole. Now I will look to others for inspiration!

    • HelenFern says:

      I don’t have that many either – but I’m working on that! Thanks for sharing your eggplant casserole!! Have a fabulous week.

  3. YUM, looks good! Thanks so much for linking up at the Unlimited Link Party 67. Pinned!

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