Baked Ravioli Lasagna Recipe

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Baked Ravioli Lasagna

C G

By
@Celestina9000

C/O MofC. For my test version I replaced the Italian pork sausage with one third of a pound of pancetta. I used a variety of good quality fresh grated or crumbled cheese: fontina, parmesan, asiago, and a little bit of gorgonzola. If you want this recipe vegetarian, you can either skip the meat entirely or use your favorite meat substitute. Lastly, since I was using a four-cheese ravioli the amount of cheese was reduced by about half cup, too.


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Serves:

6-8

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

1 1/2-2 lb
frozen cheese ravioli (or another favorite flavor of choice)
2 Tbsp
extra virgin olive oil
1 medium
yellow onion, peeled and diced or minced
1 lb
italian pork sausage (read intro)
2-4 clove
fresh garlic, peeled and minced
1/4 c
white wine or broth
24 oz
marinara sauce (3 cups)
1 c
ricotta or cottage cheese
1/2 c
parmesan, freshly grated or similar italian hard cheese
1 1/2 c
mozzarella, freshly grated, divided
fresh herb for garnish (parsley or basil)
black pepper, to taste

Directions Step-By-Step

1
Preheat oven to 350 degrees. In a large pot, boil salted water and cook ravioli according to package directions, until pillowy and floating. Drain and toss gently with a drizzle of olive oil to prevent sticking. Set aside.
2
In a large skillet, heat olive oil over medium heat and sauté onion and sausage/pancetta/vegetarian meat sub, breaking into small pieces, cooking approx. 5 min (until pork is no longer pink or pancetta is cooked.) Add garlic and cook 1 minute more. Deglaze pan with wine, if using, and reduce liquid approximately; 2 minutes. Add marinara sauce, cook until simmering, and remove from heat.
3
Stir in ricotta or cottage cheese, cheese (reserve the other 3/4 cup cheese for melting on top). Add black pepper to taste. Spread 1/3 of the sauce mixture on bottom of 2 quart baking dish. Place an even, single layer of ravioli over sauce. Add another 1/3 of the cheese-sauce mixture over ravioli. Repeat with layers of ravioli and sauce until all is added to pan, finishing with a thin layer of sauce over ravioli. Top with reserved cheese.
4
Lightly oil parchment paper and place over pan, then cover completely with foil. Bake until bubbling and hot in center, approx. 30 min. Uncover and bake until browned slightly, 5 min. Serve hot, garnished with fresh parsley or basil and serve with a simple tossed green salad.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian