Oven-baked Ravioli


This oven-baked ravioli is an ideal weekday dish for when you don't have much time to cook. With a tasty tomato sauce, fresh basil and mozzarella.

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Oven-baked ravioli
Veronique van Ohmydish

Made by Véronique

Published at 2021-12-09, this recipe is for 6 people and takes 35 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 24-06-2022

35 minutes 6 people Main course 506 calories p.p.
Oven-baked ravioli


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  • 500 grams of ravioli
  • 250 grams of cherry tomatoes
  • 500 ml passata
  • 1 ball of mozzarella
  • 1 red pepper
  • 1 yellow pepper
  • 1 onion
  • 2 cloves of garlic
  • ½ courgette
  • 2 tablespoons Italian herbs
  • olive oil
  • fresh basil leaves
  • salt and pepper
Oven-baked ravioli ingredients
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Kitchen equipment

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  • chopping board
  • chef's knife
  • wooden spoon
  • deep frying pan
  • large saucepan
  • oven
  • large baking dish
  • colander

Oven-baked Ravioli

35 minutes 6 people Main course 506 calories p.p.

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Preparation – 20 minutes

Fill a large saucepan with water and bring to a boil.

Wash the peppers and cut them into small pieces or cubes. Do the same with half a courgette. Peel and chop 2 cloves of garlic and onion as finely as possible. Wash the tomatoes and cut them in half.

Heat a dash of olive oil in a deep frying pan or wok. Sauté the garlic and onion. Add the peppers and courgette, stir well and sauté for a few minutes. Make sure the courgette is cooked through.

Meanwhile, cook 500 grams of ravioli in a saucepan in plenty of salted water. Most fresh ravioli cooks within 5 minutes. Drain and add back to the saucepan.

Stir in a dash of olive oil if needed to prevent the pasta from sticking together.

Add 500 ml passata to the frying pan and increase the heat slightly. Add the cooked ravioli to the sauce and stir well. Add 2 - 3 tablespoons of italian herbs, salt and pepper to taste.

Oven-baked ravioli
Oven-baked ravioli

Finishing the oven-baked ravioli – 15 minutes

Preheat the oven to a temperature of 200 degrees celsius or 390 degrees fahrenheit. Spread the ravioli and sauce over a large baking dish. Tear off pieces from the mozzarella ball and sprinkle them over the oven dish.

Bake the ravioli in the oven for about 10 minutes. The dish is ready when the mozzarella has melted nicely. Optional: sprinkle some ground black pepper over the cheese.

Finish by scattering a few fresh basil leaves over the baked ravioli. Serve immediately, and enjoy your meal!

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Oven-baked Ravioli: frequently asked questions

What kind of ravioli should I use?

You can use ravioli filled with cheese, ham, mushrooms or vegetables. All options are possible!

What is passata?

It is a tomato sauce made from ripe tomatoes. Do you want more information about passata?

What else could I add to the oven-baked ravioli?

If you want to include more vegetables, you could add fresh spinach or small broccoli florets.