An Italian in my Kitchen · by Rosemary Molloy★ 4.0 (3)
Italian Baked Ravioli
NUTRITION · PER SERVING50M COOK
CAL 34%·PRO 87%
CARBS 55G32% OF CAL
5G FIBER43G OTHER7G TOTAL SUGAR
FAT 45G58% OF CAL
21G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked ravioli layered with a rich tomato sauce made from fresh vegetables and aromatics, topped with melted Gruyère and Parmigiano. A comforting weeknight pasta bake.
mainitalianpastacasserole🥧 baking dish🍲 stockpot🔥 ovengluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1½ pounds fresh ravioli (750 grams)
- 1½-2 tablespoons olive oil
- 1 large garlic clove
- ½ shallot or small onion minced
- ½ carrot finely chopped
- ½ celery finely chopped
- ½ teaspoon oregano (optional)
- 1½ cups tomato puree (passata)
- ¼-½ teaspoon salt
- ½-¾ cup water
- 1 bay leaf
- ½ cup freshly grated parmigiano (divided)
- 1 cup shredded gruyere, fontina or firm mozzarella cheese (divided) (100 grams)
- ½ teaspoon basil or 3-5 fresh basil leaves
At a glance
PER SERVING · TIME 50M
CAL 34%·PRO 87%
CARBS 55G32% OF CAL
5G FIBER43G OTHER7G TOTAL SUGAR
FAT 45G58% OF CAL
21G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 2122mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 73mg
- Calcium
- 1057mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 2122MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.