Baked Ricotta & Spinach Ravioli

Baked Ricotta & Spinach Ravioli

A simple & easy way to have a delicious meal. You can choose your favorite ravioli for this recipe.
5 from 1 vote
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 682 kcal


  • 500 g ravioli ricotta & spinach
  • 700 g tomato sauce
  • 2 tbsp olive oil
  • 30 g butter
  • 35 g garlic diced
  • 95 g onion diced
  • 250 g cherry tomatoes halved
  • Salt & pepper
  • 1 tsp oregano
  • 1 tbsp tomato paste
  • 115 ml red wine
  • 125 g mozzarella sliced
  • Baking spray
  • ½ vegetable stock cube


  • Spray a baking dish with the baking spray & let it rest.
  • Preheat oven to 200C.
  • Heat the oil & melt the butter in a frying pan.
  • Add the garlic & onion to the frying pan & season them with salt & pepper. Cook them for 5 minutes over high heat, stirring occasionally.
  • Add the red wine, stock cube, tomato paste, oregano & cherry tomatoes to the pan. Cook them for 5 minutes over medium to high heat, stirring occasionally.
  • Add the tomato sauce to the pan & bring to boil. Simmer for 20 minutes.
  • In the baking dish start by first spreading some tomato sauce on the bottom & then layering a layer of ravioli. Cover them with some of the tomato sauce & continue layering the ravioli with the tomato sauce on top until you have no more ravioli left. Finish with the tomato sauce on top.
  • Cover the dish with aluminium foil & cook in the oven for 30 minutes.
  • Remove the foil & spread the mozzarella slices on top. Continue cooking in the oven for 15 minutes.


Calories: 682kcalCarbohydrates: 71gProtein: 29gFat: 30gSaturated Fat: 10gCholesterol: 93mgSodium: 2019mgPotassium: 896mgFiber: 8gSugar: 14gVitamin A: 1336IUVitamin C: 32mgCalcium: 246mgIron: 16mg
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