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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
  • 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
  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

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