Baked Ravioli…. ummm. Yum.

Oh Baked Ravioli. You really are amazing, aren’t you? Yes, you are. I was wandering an Everyday Food magazine when I found a little ravioli recipe. It was a boiled recipe… not baked and had a few different ingredients than my creation… but, it’s where I got the idea. I was hanging out at my mom’s place, for family night, and was in charge of dinner… the hard part was she was retiling her kitchen backsplash and asked that I don’t cook anything on the stove… hmm. That threw off my whole ravioli plan. Or, did it? I decided to go ahead with the recipe (adjusting for the ingredients I already had) and bake instead of boil!

It turned out DELICIOUS. What’s wonderful is that Ruari ate each and every bite. Loved it. I know it’s not the healthiest recipe around… but, gosh darn it all: she ate spinach and had NO idea. Bwa ha ha! Ha. ha. Here’s how I did it:

Baked Ravioli (adjusted recipe from Martha Stewart)
– Coarse salt and ground pepper
– 1 bag of spinach (salad bag)
– 1 3/4 cups ricotta
– 1/3 cup grated Parmesan
– 3 garlic cloves
– 1 lemon
– Olive oil
– 48 square wonton wrappers
– 4 cups marinara sauce, warmed

Directions:
– Turn oven on to 350 degrees. In a pan sauté your garlic with a teeny bit of salt and olive oil. When the garlic is lightly browned, add the spinach and cook for about 1 minute.- Add the spinach/garlic blend, ricotta, squeezed lemon juice, and parmesan to a food processor. Blend until creamy. This could be an optional step if you don’t have a food processor. Just blend and chop up everything fine.

– Assemble ravioli: Arrange wrappers on a work surface. Spoon a rough tablespoon of mixture in the center of each wrapper. With a fingertip, moisten edges of wrapper with water, then fold over filling to form a triangle and press to seal (flatten area around filling to eliminate air pockets). Place ravioli on a baking sheet (brush a bit of oil on baking sheet before) and cover with a kitchen towel.

– Repeat with remaining wrappers and filling.

– When your ravioli is all assembled and ready to go, brush the tops of the ravioli with some olive oil and sprinkle with a bit of parmesan cheese. Bake for 15- 20 minutes. Or, just until the edges start to brown. Serve with a topping of marinara sauce. That’s it!

My favorite part about this recipe is that we made enough to freeze half of the ravioli (not baked). We ate it on a night we didn’t have time to cook. Wonderful! I just thawed it in the fridge that day and it still baked up perfect.

Let me know if you make this! Enjoy and love every moment of it… fer realz. <—- not how I talk in real life. ha!

– Chelsey

{Related Posts: //Adventures in a Meat-free life//Homemade Potato Pizza//Jalapeno Popper Dip//}


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37 Comments on "Baked Ravioli…. ummm. Yum."


Guest
May 5, 2012

Sitting here drooling on myself. Looks utterly delicious and needs to be in my home soon… thanks for posting! :)

Guest

[…] really excited to try this Baked Ravioli […]

Guest

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Guest
May 1, 2012

With a couple alterations, this was our dinner this evening. Who could resist when spinach, artichoke hearts, and wonton wrappers were all awaiting me in my freezer? Thank you for the inspiration!

Guest
May 1, 2012

Awesome!

Guest
May 1, 2012

Yum yum yum indeed! You clever gal you!

Guest
April 30, 2012

i LOVE this idea. where did you get the wonton wrappers?

Guest
May 1, 2012

Fred Meyer. 😀

Guest
April 30, 2012

Yummm! My husband makes something just like this and I LOVE the way the parmesan toasts up on top.

Guest
kat9365
April 30, 2012

I absolutely love using the wonton wrappers rather than making my own dough for raviolis. This looks delicious!