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October 20, 2018

Baked Ravioli with Goats Cheese

Posted on October 3, 2018 by in pasta

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Baked Ravioli

Baked Ravioli in a rich tomato sauce, topped with cheese and baked to perfection. This is the stuff dreams are made of.

Baked ravioli is just normal ravioli,  but baked to give a crusty edge and melted cheese. In other words, classic Italian, just perfected. I saw this recipe on Di from Bibby’s Kitchen Instagram feed and literally got into my car and went to Woollies to get the ingredients. So this is take-away, but not. You are going to have to do a little bit to prepare supper, but only a little bit, promise!

Baked Ravioli


Yes, you can make your own ravioli, here is the link. You can also book a class with me and we can make it together. Or, if you are not in the mood for any of these ideas, pop into Woollies and buy the fresh ravioli. Jut do it!

Baked Ravioli

Baked Ravioli with Goats Cheese

serves 4 – with leftovers for tomorrow

Ingredients

500 g Woolworths fresh filled cheese ravioli

1 x 410 g tin diced tomatoes with herbs

1 x 410 g tin tomato puree

15 ml sugar

100 ml red wine

salt and pepper to taste

250 ml grated white cheddar, mozzarella or parmesan cheese

fresh basil

100 g Fairview Chevin

Method

Preheat oven to 220 C.

Get a big pot of water going on the stove. While you wait for the water to boil, empty the two cans of tomato in a saucepan and bring to the boil. Add the wine, sugar, salt and pepper and  cook the sauce on low heat while you wait for the pasta water. As soon as the water boils, add the ravioli and cook for 3-4 minutes. Take a oven casserole and spoon 2 tablespoons of the sauce in the bottom. With a slotted soon, remove some of the ravioli and place on the sauce in the casserole. Top with a little more sauce and some grated cheese. Repeat the layers until the casserole is full. Bake for 20 minutes and serve with crusty bread, fresh basil and some Fairview Chevin.

Baked Ravioli

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