Baked Ravioli Recipe

Preheat and prepare dish

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch (or similar-sized) baking dish with 1 teaspoon olive oil or nonstick spray.

Cook ravioli (if using frozen)

If using frozen ravioli, bring a large pot of salted water to a boil. Cook ravioli 1 minute less than package directions (they will finish in the oven). Drain and gently toss with a drizzle of olive oil to keep from sticking. If using fresh ravioli, you may skip boiling and layer raw (fresh) ravioli directly into the dish; for firmer texture you can briefly cook fresh for 1 minute in boiling water and drain.

Layer sauce and ravioli

Spread 1 cup of marinara sauce evenly across the bottom of the prepared baking dish. Arrange half of the ravioli in a single layer over the sauce, slightly overlapping as needed.

Add ricotta (optional)

If using ricotta, dollop half of it (about 1/2 cup) in small spoonfuls over the first ravioli layer and gently spread into an even thin layer with the back of the spoon.

Repeat layers

Spread another 1 cup of marinara over the first ravioli layer. Add remaining ravioli in a single layer. Spoon remaining ricotta, if using, over the top layer in small dollops.

Top with sauce and cheeses

Pour remaining marinara sauce over the top so ravioli are mostly covered. Sprinkle 1 1/2 cups of shredded mozzarella evenly, then sprinkle 3/4 cup of grated parmesan over the mozzarella. Reserve 1/4 cup parmesan for serving.

Prepare aromatics: In a small skillet over medium heat, add 1 tablespoon olive oil. Add the minced garlic and sauté 30–45 seconds until fragrant (do not brown). Remove from heat and stir in dried oregano, dried basil, red pepper flakes, salt, and black pepper.

Distribute aromatics: Spoon the garlic-herb mixture in small spots over the layered ravioli and sauce so the flavor is distributed throughout the dish.

Cover and bake

Cover the baking dish tightly with foil and bake in the preheated 375°F (190°C) oven for 20 minutes. This traps steam and helps cook the ravioli through without drying out.

Uncover and brown

After 20 minutes, remove the foil and continue baking for an additional 10–12 minutes, or until the cheese is melted and bubbly and the top begins to lightly brown.

Rest

Remove the dish from the oven and let rest 5–7 minutes. This lets the layers set so portions hold when served.

Garnish and serve

Sprinkle chopped fresh basil and the reserved 1/4 cup grated parmesan over the top. Cut into portions and serve hot.