Baked Whole-Wheat Ravioli

How to Make Baked Whole-Wheat Ravioli

1. 1

   Step 1: Cook the ravioli just until al dente

   Bring a large pot of salted water to a rolling boil. Add the whole-wheat ravioli and cook according to package directions until just al dente (typically 2–4 minutes for fresh or frozen varieties). Drain well and gently shake off excess water so the ravioli don't make the casserole watery.
   
2. 2

   Step 2: Warm and season the sauce

   Preheat the oven to 375°F (190°C). In a medium skillet, heat the olive oil over medium heat, add the minced garlic and cook 30–45 seconds until fragrant but not browned. Pour in the marinara sauce, bring to a gentle simmer, and cook 3–5 minutes to meld flavors; season with salt and pepper to taste.

   For this step

   • 1 tbspExtra-virgin olive oil
   • 2 clovesGarlic, minced
   
3. 3

   Step 3: Mix cheeses and assemble the casserole

   In a bowl, stir the ricotta with half of the shredded mozzarella and half of the Parmesan until smooth; season lightly with salt and pepper. Spread a thin layer of warmed marinara on the bottom of a 9x9-inch (or similar) baking dish, arrange half the ravioli in a single layer, dot with spoonfuls of the ricotta mixture, pour half the remaining sauce over, then repeat with the rest of the ravioli, ricotta dollops and sauce. Finish by sprinkling the remaining mozzarella and Parmesan evenly over the top.

   For this step

   • 1 cupPart-skim ricotta cheese
   • 1 1/2 cupsShredded part-skim mozzarella
   • 1/3 cupGrated Parmesan
   
4. 4

   Step 4: Add breadcrumb topping and bake

   Toss the whole-wheat breadcrumbs with a light drizzle (about 1 tsp) of olive oil to help them brown, and sprinkle them evenly over the cheese layer. Bake in the preheated oven uncovered for 18–22 minutes, or until the casserole is bubbling and the topping is golden. If you want extra color, broil 1–2 minutes at the end—watch closely to prevent burning.

   For this step

   • 1/3 cupWhole-wheat breadcrumbs
   
5. 5

   Step 5: Rest, garnish and serve

   Let the baked ravioli rest 5 minutes out of the oven to set, then scatter fresh torn basil on top. Slice into 4 portions and serve warm with an optional green salad or steamed vegetables for a balanced meal.

   For this step

   • 1/4 cupFresh basil, torn or thinly sliced

1. Bring a large pot of salted water to a rolling boil. Add the whole-wheat ravioli and cook according to package directions until just al dente (typically 2–4 minutes for fresh or frozen varieties). Drain well and gently shake off excess water so the ravioli don't make the casserole watery.
2. Preheat the oven to 375°F (190°C). In a medium skillet, heat the olive oil over medium heat, add the minced garlic and cook 30–45 seconds until fragrant but not browned. Pour in the marinara sauce, bring to a gentle simmer, and cook 3–5 minutes to meld flavors; season with salt and pepper to taste.
3. In a bowl, stir the ricotta with half of the shredded mozzarella and half of the Parmesan until smooth; season lightly with salt and pepper. Spread a thin layer of warmed marinara on the bottom of a 9x9-inch (or similar) baking dish, arrange half the ravioli in a single layer, dot with spoonfuls of the ricotta mixture, pour half the remaining sauce over, then repeat with the rest of the ravioli, ricotta dollops and sauce. Finish by sprinkling the remaining mozzarella and Parmesan evenly over the top.
4. Toss the whole-wheat breadcrumbs with a light drizzle (about 1 tsp) of olive oil to help them brown, and sprinkle them evenly over the cheese layer. Bake in the preheated oven uncovered for 18–22 minutes, or until the casserole is bubbling and the topping is golden. If you want extra color, broil 1–2 minutes at the end—watch closely to prevent burning.
5. Let the baked ravioli rest 5 minutes out of the oven to set, then scatter fresh torn basil on top. Slice into 4 portions and serve warm with an optional green salad or steamed vegetables for a balanced meal.