Baked Ravioli Recipe

baked ravioli
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Today my children say, Mommy, we are hungry, we could have the baked ravioli 🙂😁. So, what can a mother do?

The variety of pasta dishes is not just for Italians, but we also love it! Not only spaghetti and macaroni but also stuffed ravioli and tortellini. It is already rarer to prepare the dough ourselves. Ravioli not so complicated to make. It could be a good game! Especially if you have five hungry children at home, it could be a good game.

For making pasta, it is worth to get a good recipe: If you have the base dough, then you can prepare it. For stuffed pasta, you can use residues for filling, recycling the remains of a grilled chicken, fried meat or vegetables. Do not save on spices: This is the soul of pasta dishes!

Here is the perfect catch for those who don’t have much time to be in the kitchen but still want to have a fantastic meal.

Baked Ravioli is a perfect meal for those who love Italian kinds of pasta.

baked ravioli
Print Recipe
5 from 1 vote

Baked Ravioli

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Breakfast
Cuisine: Beginner
Keyword: breakfast, cheese, quick, ravioli, vegan
Servings: 2 people
Author: Tina

Ingredients

  • For about 20 pieces of the ravioli plus the rest of the dough for a single pizza, it is necessary:
  • 125 gr wholemeal spelt flour
  • 125 gr wholemeal rye flour
  • Two pinches of salt
  • One teaspoon spices
  • Two tbsp olive oil
  • 125 ml of water

Instructions

  • Mix it up and leave it to stand. Half an hour, an hour will suffice.
    baked ravioli
  • For filling mix 200 gr ricotta, two full hands of the spinach first heated on a little olive oil and then chopped, a pinch of salt and again with the same spice that you put into the dough. And those outside the restrictions, have two full tablespoons of parmesan, no good without it, and a spoon of Pinyola baked (almond as a substitute). You stir everything up, then you divide it up to five parts, and you know how much stuffing goes into every round.
  • Divide the dough into four parts, so each expands the rectangles 10 cm of the broad and long double and a little more. Then two fingers on the width of the left edge and one finger width from the bottom put one full teaspoon of the fill. Then two fingers of space again and the next filling and so four times total. Toggle the upper part of the crust, press the edges between each fills, and then press and lower corner to properly seal. If you have a square box for ravioli, if you don't, cut the dough, so there's not much dough around.
    baked ravioli
  • Repeat this five times in total (the fifth round is from the leftover dough), line it up in the baking sheet on which it is baking paper and bake it 15 minutes in the heated oven at 200 degrees, or until it is golden.
  • When it has done, brush the tops of the ravioli with olive oil that heated on a quiet fire with a few leaves of sage and garlic. Or two, depending on the number of vampires in the area :).

Notes

baked ravioli

            Ancient Greece food or maybe not? – Gyros to make your Olympos feel

VARIATIONS FOR RAVIOLIbaked ravioli

If your food remains – fried chicken or grilled meats –, do not throw away waste, slice it and mix it with spiced vegetables and you can already add to the pasta. You can make baked ravioli with ajvar, feta, and meats.

The resting phase should not be left out, because you will not succeed with the pasta.

The number of possibilities is endless, which is necessary for the care and desire to form.

                                    The Food Of The Argentine Festivals-Empanada

 

 

  1. Coreena says:

    This ravioli looks very yummy and filling! I’ve never used spelt or rye flour before so I think the flavor of the ravioli would be quite different than what I am used to. Just a question – what is ajvar? I’ve never heard of it.

  2. zikora says:


    Love it. I love all your recipes, i never tried Spelt flour, its exciting to try new things.
    I normally grab the spinach ravioli on the grocery fridge, I will enjoy making this for the weekend, probably add some little sausage.
    Thank you posting.

  3. Ashley says:

    Yum Yum Yum. I cannot wait to try this recipe out. I love how unique it is. Plus, anything ravioli is always a hit with my family. I feel I can make some interesting variations to the stuffing too, once I try the original recipe here. Please keep posting your wonderful recipes! My family and I are very appreciative.

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