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

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