Ravioli Bake with Mozzarella
Starting with store-bought ravioli is the trick to making this dish come together in a matter of minutes. Make sure to parboil your ravioli so it's just slightly softened but not fully cooked through. It will continue cooking in the oven with the rest of your ingredients. Serve with a simple salad made with fresh herbs or as it is really, it really doesn't need much else.
WHAT YOU'LL NEED • 1 tbsp olive oil + extra to drizzle • 2 shallots, thinly sliced • 600g store-bought ravioli (we used mushroom and cheese-filled ravioli)
• 2 cans (398 mL each) cherry tomatoes, lightly crushed
• 1 tbsp balsamic vinegar
• 1/2 tsp garlic powder • 1 generous pinch red pepper flakes
• 1/4 tsp each salt and pepper
• 1 ball fresh mozzarella, cut into rounds
• Fresh basil, to garnish
In nonstick pan over medium heat, heat oil. Add in shallots. Cook, stirring occasionally, until shallots turn golden brown, about 8 minutes. Set aside.
While the shallots are sautéing, cook ravioli in a large pot of salted boiling water until just softened, 30 seconds to 1 minutes. Drain and drizzle with a little olive oil to prevent sticking.
In 8 x 8 inch ovenproof baking dish, add cherry tomatoes, shallots, balsamic vinegar, red pepper flakes, garlic powder, and all but a small pinch of the salt and the pepper. Stir until combined. Stir in ravioli, evening top and making sure there is an even layer of tomato to prevent drying out. Top with mozzarella. Sprinkle with remaining salt and pepper.
Bake in 400°F oven until tomato sauce is bubbly, about 15 minutes. Broil until lightly charred, about 3 minutes. Let stand for 10 minutes. Garnish with basil and serve.