Baked Ravioli Recipe

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

– 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//}


  • Rachel on said:

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

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  • Lea on said:

    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!

  • candice on said:

    Yum yum yum indeed! You clever gal you!

  • Roxana on said:

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

  • Jeni on said:

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

  • kat9365 on said:

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

  • jess on said:

    i'd eat that.

  • melanie@now a queen on said:

    gosh, that looks amazing! Who has the time, but maybe I can find some time on the weekends! Thanks for sharing!

  • Regina Morrison on said:

    I love ravioli and love making my own….I always boil it but am definitely going to try baking it next time =).

  • Leah on said:

    This looks incredibly good. Mouth=watering.

  • Amanda on said:

    wow, i will have to make this soon!! it looks divine 🙂 maybe i can get my hubby to help in the kitchen…..thank you for sharing your recipe!

    xo, amanda

    • The Paper Mama on said:

      Yeah, the time consuming part is putting them in the wrappers. Help would be nice.

  • Eleanor on said:

    These look incredible delicious. I cannot wait to make them!

  • Leah on said:

    YUM! your ravioli looks baller!!! I gotta try this recipe!

  • Elena on said:

    Oooh, this sounds amazing! You are very creative!

  • catie on said:

    these look amazing! and vegetarian!
    love the browned edges {which you would miss if you boiled them}.
    i think you are more of a cook than you realize ~ i never would have thought to bake them.
    i will be trying this ♥

  • Jennifer on said:

    Thank you, thank you, thank you!!! 🙂 I have been wanting to attempt making my own ravioli but have ben scared of the whole cutting the dough part. I didn't know they had those little wrappers! I am definatly gonna try this one this week. Easy=One Happy Mama 😀

    • The Paper Mama on said:

      You're welcome! Another VERY yummy thing with wonton wrappers is to put a bit of Brie and jam in the wrappers and fry them up….. Perfect holiday appetizers!

      • Jennifer on said:

        Ok, I went to two stores in my town and they didn't have the wrappers. 🙁 Did you get them at a speciality store? Thanks! 🙂

        • The Paper Mama on said:

          No, just a Fred Meyer. It's a Kroger store. In the refrigerated section. Good luck!

  • Jess Judkins on said:

    Yum! I am forwarding this to my sister Rhonda, she is the Italian chef in our family and I don't think she has ever tried to bake ravioli 🙂

    • The Paper Mama on said:

      Maybe she'll have some tips… since I have no idea what I'm doing. Just a lucky guess that it worked! 😉

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