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Quick Baked Ravioli with Pesto and Ricotta
70% authentic · Italian-Inspired
A simplified and flavorful take on baked ravioli, using store-bought pesto and dollops of ricotta for a creamy, herbaceous twist.
Ingredients
- Ravioli (cheese-filled)20 oz
- Pesto sauce1 cup
- Ricotta cheese1 cup
- Shredded provolone cheese1.5 cups
- Garlic powder1 tsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 375°F (190°C).
- 2
In a large bowl, combine the pesto, ricotta cheese, garlic powder, salt, and pepper. Mix well.
- 3
Add the ravioli to the pesto-ricotta mixture and gently toss to coat.
- 4
Spread half of the ravioli mixture into a baking dish.
- 5
Sprinkle half of the provolone cheese over the ravioli.
- 6
Layer the remaining ravioli mixture on top.
- 7
Top with the remaining provolone cheese.
- 8
Cover the baking dish with foil.
- 9
Bake for 20 minutes.
- 10
Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.
- 11
Let stand for a few minutes before serving.
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