Baked Caprese Ravioli

"I served one jumbo ravioli as an appetizer, but serving two or three would make a good entree. The ravioli I used were about 2 inches in diameter, but I imagine you could use whatever size you can find."
photo by Starrynews photo by Starrynews
photo by Starrynews
photo by under12parsecs photo by under12parsecs
photo by 2Bleu photo by 2Bleu
Ready In:
6 appetizers




  • Cook the ravioli according to package directions. Let cool to room temperature.
  • Meanwhile, preheat oven to 425°F and chop the basil.
  • Place ravioli on a parchment lined baking pan. Layer each ravioli with a slice of tomato, then season with salt and pepper. Then continue with with the basil then the cheese.
  • Bake for about 15 minutes (or until the cheese is melted and the ravioli edges start to brown). Drizzle with the olive oil and serve.

Questions & Replies

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  1. Skooch
    What a wonderful easy, tasty recipe. Got nothing but raves at the table. A definite keeper! Thank you for sharing your recipe.
  2. Starrynews
    We loved this! Quick and easy to prepare, with all of the wonderful caprese flavors! I used spinach and cheese ravioli and basil from the garden. Thanks for sharing! ZWT7
  3. under12parsecs
    Simple and beautiful. I love that the tomato and basil bake on to the pasta and almost create a sauce. I used several cheese tortellini grouped together as that is what I had on hand. I also added minced garlic with the basil. Delightful and easy! Thanks Chef!
  4. mickeydownunder
    WOWSER as can be! DEFINATE keeper this is for me! FRESH basil is the key, So healthy, easy to do recipe! Mistakenly did not read recipe re tomato, true! As ended up dicing and greating cheese too! WOWSER WOWSER WOWSER and more! Recipe made my day! This recipe is more than OK!!!
  5. 2Bleu
    I loved these, but WOW did Buddha rave over them! We couldn't find the large round raviolis (my favorites too), so we went with regular frozen square ones and quartered the tomato slices. I was also out of fresh basil, so had to substitute with dried organic basil. I briefly broiled the tops before serving. We'll be making these again, thanks for posting. :)



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