Baked Ravioli: The Best and Most Comforting Recipe

I’ve said it before, but it bears repeating; my Teta’s (Grandmother) love language was food. Everytime you walked in her house, there would be a feast of your favorite things waiting for you. And she would modify this spread based on the visitors, sometimes making four or five different courses. For my brother, she would always make chicken wings and for me it was baked ravioli.

Since childhood, ravioli has been my favorite food. Simply boiled or baked ravioli in a red sauce is pure heaven to me. It’s comfort food to the nth degree and it’s so delicious it just makes everything in world seem right.

I am not a great pasta maker (I’ll report back after my class in Italy) so let’s keep this baked ravioli recipe super easy and use store bought ravioli. And, no need to boil them first! This entire meal comes together quickly in the oven, using one pan. Pair this with an Italian side salad and you have a perfect meal that feels like a warm hug.

Serves 4- 6

Suggested Wine Pairing:

A delicious chianti classico is calling.

Ingredients:

16 ounces of store bought ravioli. The fresh, not frozen works best. The Rana brand is the best IMO. I use 2 bags.

4 cups of marinara sauce, store bought or homemade

2 cups of shredded mozzarella cheese

1/4 cup of shredded parmesan

Chopped parsley and basil for the pretty

Instructions:

1. Preheat your oven to 400F. Meanwhile, cover the bottom of a 13 x 11 baking dish with 1/4 cup of marinara sauce.
2. Top the sauce with half of the ravioli, in a checkerboard type of pattern. Top with 1 cup of sauce and half of the mozzarella cheese.
3. Repeat the process with a second layer, finishing the sauce and cheese. Top with chopped parsely and basil and cover with aluminum foil.
4. Bake for about 30 minutes and then remove the aluminum foil and back for another 10 minutes, or until the cheese is melted and golden.
5. Allow the baked ravioli to cool slightly before serving like you would a lasagna.