Cheese Ravioli Parmigiana Recipe

Bring water to a boil

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon coarse salt so the water tastes slightly salty.

Cook ravioli

Gently add 24 pieces of fresh cheese ravioli to the boiling water. Stir gently once to separate. Cook according to package or recipe instructions — usually 3 to 4 minutes for fresh ravioli — until they float and are tender. For frozen ravioli, cook 4 to 6 minutes or until heated through. Do not overcook; drain carefully in a colander and set aside.

Reserve pasta water

Reserve 1/2 cup of the starchy pasta water before draining; this can be used to loosen sauce if needed during assembly.

Preheat oven and prepare baking dish

Preheat your oven to 375°F (190°C). Lightly oil a 9x9-inch or similar-sized shallow baking dish with 1 tablespoon olive oil.

Spread sauce

Pour 3/4 cup of marinara sauce into the bottom of the prepared baking dish and spread into an even layer to prevent sticking.

Arrange ravioli

Place the cooked and drained ravioli in a single layer in the dish in a snug but not overlapping arrangement (you may need to slightly overlap depending on dish size).

Add sauce to ravioli

Spoon the remaining marinara (about 2 to 2 1/4 cups) evenly over the ravioli so each piece is coated. If the sauce seems too thick, stir in up to 2 tablespoons reserved pasta water to reach a spoonable consistency.

Top with cheeses and seasoning

Sprinkle 2 cups shredded mozzarella evenly over the sauced ravioli. Dot with 1 tablespoon butter, if using, to encourage browning. Sprinkle 3 tablespoons grated parmesan evenly, then season lightly with 1 teaspoon salt and 1/2 teaspoon black pepper. Tear or slice basil leaves and scatter on top (reserve a few for finishing).

Bake until bubbly

Bake in the preheated 375°F (190°C) oven for 15 to 18 minutes, until the cheese is melted, bubbling, and beginning to brown at the edges. If you want a more golden top, switch to broil on high for 1 to 2 minutes—watch closely to avoid burning.

Rest

Remove the dish from the oven and let rest for 5 minutes so the sauce sets slightly and the ravioli firm up for easier plating.

Finish and serve

Sprinkle the reserved basil leaves and an extra 2 tablespoons grated parmesan (and optional red pepper flakes to taste) over the dish. Serve warm, using a spatula to lift portions so each serving has ravioli, sauce, and plenty of melted cheese.

If using pre-cooked or oven-ready frozen ravioli labeled for baking, you can skip the boiling step: place frozen ravioli directly into the sauce in the baking dish, add a little extra sauce or 1/4 cup water, then proceed with cheese and bake covered for 25 minutes and uncovered for 10 minutes, adjusting time as needed.

For a crisper top, sprinkle 1/3 cup panko mixed with 1 tablespoon melted butter over the cheese before baking.