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The ravioli goes in raw. No pot of water, no boiling, no draining, no burning your hands on a colander.

You whisk the passata, wine, water, stock powder and herbs together in an oven-proof pan, tip the uncooked ravioli straight in and stir until every piece is coated. Bocconcini goes over the top, then a lid or some foil, and it bakes for 35 minutes.

The ravioli cooks in the sauce and drinks it up while it does, so the filling is doing the work of a whole separate step. It’s one pan from start to table.

Why You’ll Love It

This is about as little effort as a proper dinner gets. There’s 9 ingredients, most of them from the cupboard, and the only actual technique is whisking a sauce and stirring pasta into it. Because the ravioli is already filled, you’re getting meat or cheese or whatever you’ve chosen without making anything, which is why this feels like more than it is. It’s one pan to wash and it’s on the table in 45 minutes with almost none of that being your time.

The Shortcut That Makes It Work

Fresh ravioli is the shortcut, twice over. It replaces the pasta and the filling in one item, so a dish that would otherwise mean making a sauce and a filling separately becomes a single stir. And because fresh ravioli cooks quickly, it doesn’t need pre-boiling at all, it goes in raw and cooks through in the liquid it’s sitting in. That is the bit most people don’t expect, and it’s what turns this from a pasta bake with 3 stages into one.

Handy Tips

Whisk the sauce properly before the ravioli goes anywhere near it, because stock powder likes to sit in lumps and you won’t get it smooth once the pasta is in the way. Stir well enough that every piece is coated, since anything poking out of the liquid won’t cook evenly. Press the bocconcini down into the sauce a little rather than leaving it sitting on top, so it melts into the dish instead of drying out. And keep it covered for the full 35 minutes, the trapped steam is what actually cooks the pasta.

What To Serve With It

Crusty bread is the one the recipe itself calls for, and it’s right, because there’s a lot of sauce and it deserves mopping up. A green salad with a sharp dressing cuts through the richness, and steamed greens or roast vegetables work if you want to make more of a meal of it. It’s filling enough that it doesn’t need much with it.

Leftovers / How to Store It

It keeps in the fridge for up to 3 days. The ravioli keeps absorbing sauce overnight, so it’ll be much thicker and denser the next day than it was fresh out of the oven. Warm it gently with a splash of water or stock stirred through, and cover it while it heats so it doesn’t dry out.

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Ravioli Bake

Ravioli Bake

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5 from 4 votes
This one pan ravioli bake is the ultimate comfort food – saucy, cheesy and so simple. Just throw it all in the pan, bake, and watch the family dive in. Perfect for busy weeknights when you want maximum flavour with minimal fuss.
Print Recipe
prep time Prep Time 10 minutes
setting time Cook Time
 35 minutes
total time Total Time 45 minutes
Servings: 4
Course: Recipes
Cuisine: Italian
Calories: 386
dish icon Ingredients Equipmentcook book Methodhealt Nutritionvideo icon Video

Ingredients
 

  • 500 g fresh ravioli any flavour you love
  • 700 g tomato passata
  • 1 cup red wine or stock
  • 1 cup water
  • 1 tbsp chicken stock powder
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp rosemary
  • 220 g baby bocconcini

Equipment

Method
 

  1. In an oven-proof pan, add your tomato passata, wine, water, stock powder and herbs. Give it a good whisk.
  2. Toss in your uncooked ravioli and stir well so every piece is coated in that rich tomato goodness.
  3. Scatter your baby bocconcini over the top, gently pressing them into the saucy ravioli.
  4. Cover with a lid or foil and bake at 180C for 35 minutes.
  5. Serve hot and gooey with crusty bread to mop up all that sauce

Nutrition

Calories: 386kcalCarbohydrates: 35gProtein: 17gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 26mgSodium: 851mgPotassium: 1086mgFiber: 5gSugar: 12gVitamin A: 1205IUVitamin C: 19mgCalcium: 263mgIron: 5mg

Video

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FAQs

Can I use stock instead of the wine?

Yes, the recipe is written with that option built in, so swap the cup of red wine for a cup of stock. That’s also the answer if you’d rather not cook with alcohol at all.

Do I really not cook the ravioli first?

No, it goes in raw. That’s the entire point of the dish. There’s enough liquid in the pan between the passata, the wine and the water for the pasta to cook through, and the lid keeps the steam in so it cooks evenly.

What ravioli filling should I use?

Whatever you like. Any flavour works. Beef, chicken, ricotta and spinach or pumpkin all sit happily in the same tomato sauce. Pick the one your household will actually eat.

Can I use frozen ravioli?

Fresh is what this one is set up for. Frozen holds more water and takes longer, so it turns into a different bake.

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