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Cheese Ravioli in Tomato Sauce recipe

Cheese Ravioli in Tomato Sauce recipe


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  • Ingredients
  • Pasta
  • Pasta types
  • Ravioli

A delicious pasta bake that takes a little time to make, but the results are really worth it. Fresh ravioli is baked in a homemade tomato sauce and topped with cheese before being baked to perfection.

118 people made this

IngredientsMakes: 8 - 10 servings

  • 1.4kg fresh cheese ravioli
  • 4 (400g) tins chopped tomatoes with juice
  • 900g passata
  • 1 onion, chopped
  • 2 tablespoons Italian herb seasoning
  • 1 teaspoon salt
  • 250ml water
  • 450g grated mozzarella cheese
  • 40g grated Parmesan cheese
  • 2 cloves garlic, finely chopped

MethodPrep:15min ›Cook:2hr30min ›Extra time:15min resting › Ready in:3hr

  1. In a medium stock pot, combine the chopped tomatoes, passata, onion, herbs, salt and water. Stir in the garlic. Allow mixture to simmer for 2 hours. If sauce seems dry, add additional water.
  2. Preheat oven to 200 C / Gas 6.
  3. In a 20x30cm dish, layer sauce and ravioli. Top with Parmesan and mozzarella. Bake in preheated oven for 30 minutes or until light golden brown. Cool for 15 minutes before serving.

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Reviews & ratingsAverage global rating:(122)

Reviews in English (82)

by lsk

You can make this REALLY fast and easy by using jarred sauce and putting the frozen ravioli right into the oven. I used 2 jars of sauce, 1 1/2 packages of ravioli, covered it in foil and increased the baking time (I think close to 50 minutes) I uncovered for the last 10 minutes and topped with the cheese. Thanks so much for a great idea!-25 Jan 2010

by Navy_Mommy

My family liked this, although other reviews are right, it tastes a lot like lasagna. I used a 9 oz package of fresh ravioli and made 1/4 of the sauce. This was perfect for the three of us and even had enough left over for my daughter and I to have for lunch today. I would like to try this with meat ravioli next time. I think it would make an interesting combination. Also, if anyone is wondering I don't see why you can't use jarred sauce to save time. I made the sauce as directed. It was good, but nothing spectacular.-14 Oct 2003


Cheese Ravioli with Homemade Tomato Sauce

This Cheese Ravioli with Homemade Tomato Sauce is magnificent! It’s a super simple dinner recipe that will have your family rushing to set the table every time!

I am so, so in love with this simple, delicious pasta. And I am so excited to share the recipe with you guys today! First of all, it’s fresh, homemade, brown butter tomato sauce. You had me at brown butter. But second of all, it’s so easy. Like five-ingredient, done in 10 minutes easy. I whipped this up for us after we had been painting the office / scrapbook room all day and we were starving, and I didn’t feel like cooking, and I needed something super quick and easy to make. It’s one of those “I don’t feel like making dinner!” dinners, but it totally knocks your socks off. It is definitely going into our dinner rotation! With fresh tomatoes and basil, it’s the perfect summer meal. But it will also warm you right up on chilly nights as well! It’s fresh, filling, decadent, and divine. It’s everything I want in a pure, simple pasta. And just look how easy it is to make! :)

Just five simple ingredients! Cherry tomatoes, fresh basil, cheese ravioli, Parmesan, butter, and salt and pepper.

This incredible pasta recipe comes from the brand new Recipe Girl Cookbook written by my beautiful and talented blogging friend Lori Lange. Her blog, RecipeGirl.com, has over 2,600 of her best recipes and theme menus for entertaining and every day. And now she has her very own cookbook with brand new recipes to share! You may remember Lori from this San Diego travel post a few years ago. We had the BEST fish tacos ever on that trip and and I am still dreaming about that Midnight Madness cake! And to this day, that is one of the most beautiful sunsets I’ve ever seen. Lori is an extremely talented recipe developer and her book is filled with her fabulous recipes that are tested, tried, and true.

When I saw this recipe in Lori’s new book I knew it had to be made immediately. With only five simple ingredients, a cook time of 12 minutes, and it’s pasta?? This recipe totally speaks to me.


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After reading some of the reviews I have come to the conclusion that people don't taste for flavor and seasoning as they cook--I have rarely seen a chef not taste while cooking. It is only while you are in the process of cooking that you can change up something if you find it bland or not to your liking. To not do so is a waste of ingredients, money and time.

Excellent! The ravioli were a little work, however, the sauce was easy and delicious!

These were so delicate and melt in your mouth. As good as my favorite Italian restaurant's ravioli by far. I used swiss cheese and a garlic Italian feta. I placed all the ravioli in a big oval corning ware dish and placed the homemade sauce on top. I placed in refridgerator to let it set awhile. Then I heated it up in the oven and my family loved it. They were very impressed with the flavor and texture!!

I made this just as called for in the recipe and it was lousy. Very bland and boring filling. Don't waste your time!

These ravioli were pretty good. I made them as the recipe specified. I made the filling and the sauce the night before so it didn't take me that long just to make the ravioli the next day. After biting in though we decided they did need some kick so we added some crushed red pepper flakes.

I added an egg, some parsley and mixed in parmessano reggiano because romano is too strong for me by itself. Another time I added diced pancetta that I fried until crisp and mixed the potato into that and let it fry a bit, then added the cheese when cool. Good.

I thought these were awful. And far too labor-intensive for the result. If I were to make them again, Iɽ substitute basil for the mint.

These were very tasty. I substituted fresh oregano for the mint and like the previous reviewer used a different spaghetti sauce. Because I didn't have a full package of wontons, some of the delicious filling was left over. I refrigerated the mix and the next day I shaped it into small discs, did an egg wash, rolled them in cornflake and bread crumbs and fried them. I may just make the filling to make the croquettes/ pancakes again.

This recipe was easy and good. I substituted fresh basil from my garden for the mint, and served the ravioli with my homemade spaghetti sauce instead of the one in the recipe. Very nice presentation, and impressive looking!


Heat the oil in a large saucepan. Add the garlic and cook just until fragrant. Do not let the garlic brown.

Add the chopped tomatoes with the liquid from the can, the water, and salt and pepper to the saucepan. Bring to a boil then reduce the heat to a simmer and let cook for 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add the ravioli and cook to al dente as recommended on the package (typically 5-7 minutes for fresh or refrigerated, 12-15 minutes for frozen).

After the sauce has cooked for 10 minutes, stir in the basil.

Spoon some of the tomato sauce in the bottom of each individual serving bowl. Using a slotted spoon, remove the cooked ravioli from the pot and divide between the bowls. Spoon additional tomato sauce over the top of the ravioli and then sprinkle with Parmesan cheese. Serve hot.


Cheese Ravioli with Sundried Tomatoes

We’ll talk about making fresh ravioli some other day, today, it’s store bought. My wife and I have pasta once or twice a week and although I love to make pasta from scratch it’s generally more than I want to take on after getting home from work. For this recipe, I just grabbed my favorite store bought package and make a quick sauce with some vegetables. It’s really easy to do and makes a light and refreshing meal.

Ingredients For Cheese Ravioli & Sundried Tomatoes

  • One package of cheese ravioli (about 10 ounces)
  • Red bell pepper
  • Sundried tomatoes out of a jar
  • Fresh basil leaves
  • 2 Garlic cloves
  • One lemon & zest
  • Olive oil
  • Parmesan cheese

Recipe Overview & Keys to Success

I heard a chef say once that “pasta doesn’t like to wait for the sauce”, and I think that’s a pretty solid rule to go by. There are techniques to pre-cook it, if you’re in a pinch, but in generally I like to make sure I’m ready to go with the sauce by the time the pasta is cooked – rather than letting it sit around for 10 minutes. While I finish up the sauce.

Fresh pasta also only takes a few minutes to cook, and I find the packages generally over-estimate the time required on the stove. So, I’d suggest watching it closely and even pull the ravioli out of the water 1 – 2 minutes before the instructions say.

For this sauce, we’re just going to slightly cook the vegetables, which keeps everything light – it’s not a deep dark Italian “gravy”, and dress the pasta with a bit of olive oil.

While I’m calling this a sauce it’s really more of a sauté. It’s pretty easy to prep.

Prep: First slice the red bell pepper into strips that are between 1/8 and ¼ inch long and about 2 inches long. You’ll want to get about 1/8 of a cup. Then remove 5 – 6 of the sundired tomatoes and slice them in the same shape and quantity as the red bell pepper. Mince or finely chop the garlic, and chop the basil leaves. Zest the lemon and then cut it in half, ready to be squeezed later.

Put a pot of water on the stove to boil.

Cook: Get a non-stick pan on the heat and let it get hot. Add some olive oil and add in the red pepper strips and let them sauté until they are just starting to turn tender – about 2 minutes. Add in the tomatoes and let them sauté together for a few minutes, season with salt and pepper, add in the garlic, mix together and turn off the heat while we cook the pasta.

Once the water is boiling add a few tablespoons of salt to the water and add the ravioli. You can follow the instructions on the box, but I like to cook the ravioli one minute less than the directions as I finish the pasta directly in the sauce.

About a minute before the ravioli are ready to come off, take the tomato/red pepper mix out of the pan you cooked them in, and set them aside on a plate. Put that pan back on the heat to get hot.

Once done, drain the ravioli and shake off any excess water. Add 2 – 3 tablespoons of oil to the pan that’s heating on the stove, and add to that, the ravioli. Toss around in the oil, add in the tomato/red pepper and toss again for a couple minutes. Add in the basil, the juice of ½ a lemon, the lemon zest, and two tablespoons of parmesan cheese. Turn off the heat and toss to mix the ingredients together. Season with salt and pepper. If the dish looks dry, add some more olive oil, and serve.


How to make baked ravioli

Make a simple tomato sauce by cooking onions, garlic and tomatoes with Balsamic vinegar. Blanch store-bought ravioli of your choice for a few minutes in boiling water then drain. Combine with sauce and layer in an oven-proof dish with mozzarella. Bake until hot and bubbling then serve.


Can I Make the Homemade Ravioli Ahead of Time?

Yes, definitely! It is easy to make ravioli ahead of time and freeze them for up to six months! If you are not planning to boil the pasta right away, place the filled ravioli on a parchment-lined baking sheet and freeze them like this for about 30 minutes. Then, put them all in an airtight container to freeze until you are ready to cook them. When ready to make, simply put the frozen ravioli into a pot of boiling water for about 3 minutes, and they are ready to go!


Ingredients

  • ½ cup plus 3 Tbsp. olive oil, divided
  • ½ cup chopped yellow onion (from 1 onion)
  • 3 tablespoons tomato paste
  • 1 teaspoon dried Italian seasoning
  • 1 28-oz. can fire-roasted crushed tomatoes
  • 1 ¼ teaspoons kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 20-oz. pkg. refrigerated cheese ravioli
  • 8 ounces shredded whole-milk mozzarella cheese (about 2 cups)
  • 2 teaspoons lemon zest plus 1⁄4 cup fresh juice (from 2 lemons)
  • 2 7-oz. romaine lettuce hearts, chopped (about 12 cups)

Preheat oven to 375°F. Heat 2 tablespoons oil in a large skillet over medium. Add onion cook, stirring often, until tender, about 5 minutes. Add tomato paste and Italian seasoning cook, stirring constantly, for 1 minute. Add crushed tomatoes and ½ teaspoon each salt and pepper. Bring mixture to a simmer over medium cook, stirring occasionally, until sauce is thickened, about 10 minutes. Remove from heat.

Grease a 13-by-9-inch or other 3-quart baking dish with 1 tablespoon oil. Spread 1 cup tomato sauce in bottom of dish.

Arrange half of ravioli over sauce in baking dish in a single layer, slightly overlapping ravioli. Spread 1 cup tomato sauce evenly over ravioli. Sprinkle with half of cheese. Repeat layers once, using remaining ravioli, tomato sauce, and cheese. Bake until sauce is bubbly and cheese is melted and golden, 30 to 35 minutes.

Whisk lemon zest, lemon, juice, and remaining ½ cup oil, ¾ teaspoon salt, and ½ teaspoon pepper in a large bowl until combined. Add lettuce and gently toss to coat. Serve salad alongside baked ravioli.


How to Store Fresh Ravioli

Homemade ravioli is best if prepared the day it’s made, however, I totally get wanting to have a stash waiting for you because when the craving for homemade pasta strikes. When that happens, there’s no going back. If you are making the ravioli the same day you prepared them, store them in the fridge on the flour-coated baking sheet until ready to boil.

To freeze the ravioli pockets, place the sheet pan in the freezer for several hours until the pockets are frozen, then, transfer them to a freezer-safe bag (I love my Stasher bags!) and store them in the freezer for up to two months. When you’re ready to use them, simply boil them from frozen until they’re floating and serve as you would with sauce.


Method

For the yellow pasta, place the flour in a large mixing bowl and create a well in the centre. Crack the eggs into the well and incorporate the eggs into the flour with a fork and your hands, gradually drawing the flour into the egg mixture until it forms a coarse paste. Lightly dust the work surface with durum flour and start to knead the dough with the heel of one hand. Work the dough for 10–15 minutes until the consistency is smooth and elastic. If the dough sticks to your fingers, rub your hands with some flour. Wrap the dough in cling film and leave to rest for at least 30 minutes.

For the green pasta, blanch the parsley for 1 minute in a saucepan of salted boiling water. Plunge the parsley immediately into iced water to retain the colour. Blitz the parsley with the eggs in a food processor or blender. Place the flour in a large mixing bowl and create a well in the centre. Add the parsley and eggs to the well and make and rest the pasta as in step 1.

For the pink pasta, blitz the eggs, beetroot and beetroot juice in a food processor or blender. Place the flour in a large mixing bowl and create a well in the centre. Add the beetroot and eggs to the well and make and rest the pasta as in step 1.

Roll out the three different pasta doughs through a pasta machine to create three sheets of the same thickness. If at any point the pasta sticks to a surface, dust with durum flour. Stack the coloured sheets on top of each other. Make sure that there is no flour caught between the layers. Cut the layered block in half. Stack the second block on top of the first block. Repeat this process. Wrap the block in cling film and chill in the fridge for approximately 4–5 hours.

For the tomato sauce, heat the oil in a large casserole and add the onion. Cook for 10 minutes, or until the onion start to caramelise. Add a pinch of salt, basil, olives and garlic. Cook for a few more minutes. Add the chilli and pour in the passata. Add an extra pinch of salt and some pepper. Simmer for 15 minutes, or until the sauce has reduced by a third and is thicker.

To make the ravioli, mix the fresh ricotta with a little salt, black pepper and cinnamon. Put in a piping bag and keep in the fridge.

To create ravioli with stripes, cut a thin slice of pasta from the block. Roll it out lengthways once or twice through the pasta machine so the stripes are perpendicular to the pasta machine. Cut some circles with a 4-cm/1½-in round cutter. Fill each circle with around 5g of ricotta and close and seal the pasta with a fork. If the pasta is too dry to close the ravioli, gently brush the edges of the circles with water. Cook the ravioli into salted boiling water for about 1 minute and 30 seconds. Remove with a slotted spoon and drain in a colander.

Spread a spoonful of tomato sauce on the bottom of four warmed plates, top with ravioli and finish with the pecorino cheese. Garnish with the marjoram and a drizzle of olive oil and serve.


Watch the video: Φρέσκα ραβιόλι με μοσχαράκι. DoT