Baked Cheese Ravioli Recipe
Ravioli with mozzarella.
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Ingredients
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Ravioli & Cheese Filling
Sauce & Assembly
Optional Garnish
Method
Ravioli & Cheese Filling
Preheat oven and prepare pan
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 tablespoon olive oil, spreading it to coat the bottom and sides.
Mix filling
In a medium bowl, combine 1 cup ricotta, 1 cup shredded mozzarella, 1 tablespoon grated Parmesan, 1 large egg, 1 tablespoon chopped parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes (if using). Stir until smooth and evenly combined.
Check ravioli
If using frozen ravioli, thaw according to package directions until pliable (do not overcook). If using refrigerated/fresh ravioli, use as-is.
Sauce & Assembly
Layer sauce
Spread 1 cup of the marinara sauce evenly across the bottom of the prepared 9x13-inch dish to create a thin base layer that prevents sticking.
Arrange ravioli
Place the 24 ravioli in a single layer over the sauce. Arrange them close but not overlapping; if necessary, make a second slight layer (some overlap is fine but try to keep most in a single layer).
Add filling (optional step for stuffed or hollow ravioli)
If your ravioli are hollow or you want extra cheesiness, spoon about 1 teaspoon of the ricotta mixture onto each ravioli and spread gently. For sealed cheese ravioli, this step can be omitted — you'll still get a cheesy bake from the filling and topping.
Top with sauce and cheese
Spoon the remaining 2 cups marinara over the ravioli, covering them mostly but leaving a few edges exposed. Sprinkle 1.5 cups shredded mozzarella evenly across the top, followed by 2 tablespoons grated Parmesan.
Bake
Cover the dish loosely with aluminum foil and bake in the preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake an additional 8–12 minutes, until the cheese is melted and bubbly and the edges begin to brown. Total bake time about 28–32 minutes.
Finish
If you like a golden top, set the oven to broil for 1–2 minutes while watching closely to avoid burning. Remove from oven and let rest for 5 minutes to set.
Garnish & Serve
Sprinkle sliced fresh basil (6 leaves) over the baked ravioli and add extra grated Parmesan or a pinch of red pepper flakes if desired. Serve warm, using a spatula to portion servings so each gets sauce and melted cheese.