Baked Caprese Ravioli Recipes

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RAVIOLI CAPRESE



Ravioli Caprese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 46m

Yield 4 to 6 servings

Number Of Ingredients 14

2 1/2 cups all-purpose flour, plus more for dusting
1 cup very hot water
3/4 cup whole milk ricotta
1 egg
1/2 cup finely shredded store-bought rotisserie chicken
1/4 cup grated Parmesan
2 tablespoons finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil leaves
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • For the dough:
  • In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.
  • For the filling:
  • Combine all the ingredients in a medium bowl and stir to combine.
  • To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.
  • Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.
  • Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.
  • Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

BAKED RAVIOLI



Baked Ravioli image

Make and share this Baked Ravioli recipe from Food.com.

Provided by KissKiss

Categories     European

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (28 ounce) bag frozen cheese ravioli (large and round work best)
1 (28 ounce) jar marinara sauce (Prego Chunky Garden Tomato with Black Olive and Garlic preferred)
1 cup parmesan cheese, freshly grated
2 cups shredded mozzarella cheese
10 ounces frozen spinach, thawed and squeezed of liquid (fresh spinach can also be used and is easier than thawing)
black pepper, to taste

Steps:

  • Pour some tomato sauce into bottom of 9x13 inch casserole (just enough to keep the bottom wet).
  • Place a layer of frozen ravioli (no need to thaw or pre-cook) in the sauce. Sprinkle with spinach, Parmesan, and mozzarella.
  • Place another layer of ravioli. Pour the rest of sauce over the ravioli.
  • Sprinkle rest of cheeses over the sauce. Season with black pepper to taste.
  • Bake covered with foil for 30 minutes at 350 degrees. Uncover and bake for another 30 minutes or until cheese melts and sauce bubbles.

Nutrition Facts : Calories 329.4, Fat 17.4, SaturatedFat 8.9, Cholesterol 47.2, Sodium 1142.1, Carbohydrate 24.3, Fiber 5.4, Sugar 14.1, Protein 19.2

BAKED CAPRESE RAVIOLI



Baked Caprese Ravioli image

I served one jumbo ravioli as an appetizer, but serving two or three would make a good entree. The ravioli I used were about 2 inches in diameter, but I imagine you could use whatever size you can find.

Provided by Chef Jean

Categories     European

Time 30m

Yield 6 appetizers, 6 serving(s)

Number Of Ingredients 6

1 (16 ounce) package jumbo cheese ravioli
2 tomatoes, sliced
3 -4 ounces fresh mozzarella cheese, sliced
1/2 ounce fresh basil
2 ounces extra virgin olive oil
salt and pepper

Steps:

  • Cook the ravioli according to package directions. Let cool to room temperature.
  • Meanwhile, preheat oven to 425°F and chop the basil.
  • Place ravioli on a parchment lined baking pan. Layer each ravioli with a slice of tomato, then season with salt and pepper. Then continue with with the basil then the cheese.
  • Bake for about 15 minutes (or until the cheese is melted and the ravioli edges start to brown). Drizzle with the olive oil and serve.

Nutrition Facts : Calories 134.1, Fat 12.7, SaturatedFat 3.2, Cholesterol 11.2, Sodium 91.4, Carbohydrate 2, Fiber 0.5, Sugar 1.2, Protein 3.6

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