Baked Ravioli Florentine Recipe

Prepare the spinach

Heat a large skillet over medium heat. Add 1 tablespoon olive oil, then add the spinach in batches if needed. Sauté until wilted, about 2–3 minutes. Remove from heat, transfer to a colander or cutting board and let cool slightly. Squeeze out excess moisture using your hands or a clean kitchen towel and roughly chop the spinach.

Make the filling

In a medium bowl combine the chopped spinach, ricotta, 1/2 cup grated Parmesan, egg, 1 cup shredded mozzarella (reserve 1 cup for topping), 1 teaspoon salt, 1 teaspoon black pepper, and 1/4 teaspoon nutmeg. Stir until smooth and evenly incorporated. Taste and adjust seasoning.

If using plain ravioli

If your ravioli are plain (cheese-filled already), you can skip filling steps and layer directly. If you want to boost filling, gently fold 1/2–3/4 cup of the ricotta-spinach mixture into the drained ravioli in a bowl so each piece is coated.

Make the tomato sauce: In a medium saucepan heat 2 tablespoons olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, dried oregano, dried basil, 1 teaspoon salt and 1/2 teaspoon black pepper. Bring to a simmer, then reduce heat and simmer gently for 10–12 minutes to thicken slightly. Taste and adjust seasoning. Remove from heat.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with 1 tablespoon olive oil or coat with cooking spray.

Layering: Spread about 1 cup of the tomato sauce over the bottom of the prepared baking dish in an even layer to prevent sticking.

Arrange half of the ravioli in a single layer over the sauce. If using filled ravioli and you prepared extra ricotta-spinach mixture, dollop spoonfuls of the mixture evenly over the first layer of ravioli (about 1/2–3/4 cup total). Spoon 1 cup of sauce over the ravioli layer, then sprinkle with about 1/2 cup shredded mozzarella and a few tablespoons of grated Parmesan.

Place the remaining ravioli in a second layer. Spoon remaining sauce evenly over top, spreading to cover. Sprinkle the remaining 1 cup shredded mozzarella and the remaining 1/2 cup grated Parmesan evenly over the top. If desired, sprinkle red pepper flakes for heat.

Cover the baking dish tightly with aluminum foil (tent slightly so cheese doesn't stick to foil) and bake in preheated oven for 20 minutes. Remove foil and bake an additional 8–10 minutes until cheese is bubbly and beginning to brown.

If you prefer a crisper top, broil on high for 1–2 minutes watching closely to avoid burning.

Remove the dish from oven and let rest 5–8 minutes to set (this helps servings hold their shape).

Sprinkle the top with the remaining 1/4 cup grated Parmesan and chopped fresh basil or parsley. Cut into portions and serve warm. Offer extra red pepper flakes and grated Parmesan at the table.