Friday, May 04, 2007

Baked Ravioli

This recipe was a by product of my need to finish up a huge packet of frozen spincach ravioli from Costco. The first time I made it with a tomato basil base but the use of pesto for this dish, like any other, improves it phenomenally. Now my hubby loves this so much that I always make excess and it also recently won the title of "Best Veggie Dish" and "Best Comfort Food" in my office potluck. So here goes.....


  • Frozen or fresh spinach ravioli or any ravioli of your choice - 20/25 ravioli pieces
  • Cherry tomatoes - 15-20
  • Bell peppers julienne cut- all colors and any number you like
  • Sun dried tomatoes
  • Olives (chopped)
  • Pine nuts - handful
  • Pesto Sauce - 1 cup (I user Trader's Joe's pesto but you could make your own)
  • Basil leaves julienne cut- 5/6 (optional)
  • Mozarella cheese grated - 1 cup
  • Parmesan cheese grated - 1 cup
  • Sale to taste
  • Crushed red pepper
  • Crushed black pepper
  • Olive oil
  • Whole Garlic
  • Heat water with some salt and boil the ravioli until al-dente (not too soft and still has some bite left to it)
  • In a pan, heat some olive oil and toast the pinenuts and garlic until brown
  • Saute the bell pepper, cherry tomatoes, olives and sun dried tomatoes until semi cooked
  • Add the pesto sauce, crushed black and red pepper and some salt to taste to the cooked veggies
  • In a baking pan, layer the bottom with the ravioli. Top it with a layer of the veggies with pesto and a light layer of mozarella chese , parmesan cheese and basil leaves
  • Add another layer of ravioli and veggies
  • Top with mozarella first and then parmesan. When broiled the parmesan will harden up on the top giving a crispy crust.
  • Stick the baking pan in the oven preheated at 350F for 15-20 mins or until you see a golden brown crust on top
  • Serve with fresh grated parmesan cheese and chopped basil on top.