Prep & Bake Cheesy Tomato & Bacon Ravioli
Includes recyclable aluminum tray
- Milk
- Wheat
- Soy
- Eggs
This crowd-pleasing Italian oven bake requires little prep and next to no cleanup! Let your oven do the work and savor tender fresh tomato and ricotta-filled ravioli, bright basil pesto, and a velvety cream sauce under a blanket of cheesy golden-brown mozzarella. Serve with buttery ciabatta toast for that crispy crunch you’re craving.
Ingredients
4 tablespoon
Pesto
(Contains: Milk)
1 unit
Ciabatta
(Contains: Wheat, Soy)
1 unit
Oven-Ready Tray
4 ounce
Cream Sauce Base
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
2 unit
Tomato
4 ounce
Bacon
9 ounce
Fresh Tomato Ricotta Ravioli
(Contains: Eggs, Milk, Wheat)
Not included in your delivery
1 unit
Cooking Spray
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce.
Dice tomatoes into ½-inch pieces. Gently separate ravioli.
Coat oven-ready tray with nonstick cooking spray. (For 4 servings, coat both trays.)
In prepared tray, combine cream sauce base, pesto, ¼ cup water, and pepper. Add tomatoes and ravioli; stir until coated. Sprinkle evenly with mozzarella. (For 4 servings, evenly divide ingredients between two prepared trays, using ¼ cup water per tray.)
Lightly coat a large piece of aluminum foil (two large pieces of foil for 4 servings) with nonstick cooking spray. Cover tray tightly with foil, coated side down. Bake on middle rack (be sure your oven has preheated!) until ravioli are tender, 20-25 minutes. (For 4, bake two trays side by side on middle rack.)
When ravioli bake is almost done, halve and toast ciabatta until golden brown. Immediately spread with 1 TBSP butter (2 TBSP for 4); halve ciabatta on a diagonal.
Remove and discard foil from ravioli bake (careful—watch out for steam!). Return to middle rack and continue to bake, uncovered, until cheese is browned, 5 minutes. Taste and season with salt and pepper if desired.
Divide ravioli bake between shallow bowls and serve with ciabatta toast on the side.
