Best 5 Meatless Baked Ravioli In Tomato Cheese Sauce Recipes

Are you longing for a flavorful and hearty meal without compromising your meatless diet? Look no further than meatless baked ravioli in tomato cheese sauce, a delectable dish that combines the goodness of tender ravioli, tangy tomato sauce, and melted cheese. This vegetarian delight offers a symphony of flavors and textures, making it a perfect choice for both special occasions and casual family dinners. With a few simple ingredients and easy-to-follow steps, you can create this culinary masterpiece in the comfort of your own kitchen. So, let's embark on a culinary journey to discover the secrets of preparing this irresistible meatless baked ravioli in tomato cheese sauce.

Check out the recipes below so you can choose the best recipe for yourself!

RAVIOLI WITH CREAMY TOMATO SAUCE

Ravioli with Creamy Tomato Sauce image

Upgrade that store-bought ravioli to a restaurant-quality dish with this rich and creamy tomato ravioli sauce. A 15 minute, one-pan recipe.

Provided by Nicky Corbishley

Categories Dinner

Time 15m

Number Of Ingredients 17

Ingredients

1 tbsp olive oil
1 onion (finely diced)
2 cloves garlic (peeled and minced)
500 g (1.1lb) fresh ravioli ((use your favourite flavour))
1 red bell pepper (sliced)
1/2 tsp Italian herbs
1/2 tsp chilli flakes (red pepper flakes)
1/2 tsp black pepper
a pinch salt
1 tbsp tomato puree (paste if you're in the US)
90 ml (1/3 cup) white wine
100 g (3 1/2 oz) roasted cherry tomato halves ((you can buy these from the deli counter))
120 ml (1/2 cup) chicken stock
90 ml (1/3 cup) double (heavy) cream
90 g (3 packed cups) baby spinach
50 g (1/2 cup) parmesan (grated )
1 tbsp fresh parsley (finely chopped)

Steps:

Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
Add in the minced garlic and cook for another 30 seconds stirring continuously.
Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
Sprinkle with fresh parsley and serve.

Nutrition Facts : Calories 685 kcal, Carbohydrate 66 g, Protein 27 g, Fat 34 g, SaturatedFat 13 g, Cholesterol 109 mg, Sodium 1304 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

CHEESE RAVIOLI WITH FRESH TOMATO SAUCE

Cheese Ravioli with Fresh Tomato Sauce image

Categories Food Processor Egg Vegetarian Kid-Friendly Parmesan Ricotta Cookie Small Plates

Yield Makes 8 servings

Number Of Ingredients 11

Ingredients

For the pasta dough
3 large eggs
6 egg yolks
3 cups flour
A pinch of salt
For the ravioli filling
1 (16-ounce) container ricotta
1 cup grated Parmesan
Salt and black pepper to taste
2 egg yolks (set the whites aside)
Fresh tomato sauce

Steps:

Make the pasta dough:
Combine the ingredients in a food processor. Process until the dough mixture leaves the sides of the bowl. Remove to a mixing bowl and knead by hand for a few minutes until smooth. (If the dough is too dry, add a few drops of water.) Divide into 4 equal parts and shape them into discs. Wrap in plastic wrap and let rest for 1 hour.
Make the ravioli filling
Put the cheeses, salt, and pepper in a blender and pulse. Add the egg yolks and pulse until incorporated.
Make the ravioli
Roll the discs of dough into thin sheets in a pasta machine. Arrange tablespoon-size dollops of the filling 1 1/2 inches apart on one of the sheets. Brush a little egg white around each dollop, then place another sheet directly on top. Gently press around the filling to remove any air pockets and seal the sheets. Using a ravioli cutter or a knife, cut out ravioli squares. Sprinkle with flour to prevent the dough from sticking.
Cooking the ravioli
Cook the ravioli in plenty of boiling salted water until they float to the top, 3 to 4 minutes. Drain well and toss with the Fresh tomato sauce . Garnish with the remaining chopped basil and serve immediately.

RAVIOLI BAKE CASSEROLE

Ravioli Bake Casserole image

Ravioli Bake Casserole is a happy combination of the full flavor of a ravioli dish only it is in a casserole! A 10-minute prep with 5 ingredients, makes this ravioli bake casserole quick and easy! Perfect for busy weeknights and impressive enough for guests.

Provided by 2 sisters recipes

Categories Casseroles

Time 45m

Number Of Ingredients 6

Ingredients

2 cups marinara tomato sauce - divided
1 pound spinach and cheese ravioli - refrigerated (about 16 ravioli)
2 Tbsp. grated parmesan cheese - divided
1/2 cup shredded mozzarella - divided
a few fresh basil leaves
9-inch round baking dish

Steps:

Preheat the oven to Bake at 350 degrees F (175C).
Pour 3/4 cup of tomato sauce on the bottom of the 9-inch baking dish and spread it evenly in a single layer.
Lay the ravioli on top of the tomato sauce, (about 8 ravioli) side by side and fit as many as you can to make the first layer.
Spoon about 1/2 cup of tomato sauce over the ravioli. Sprinkle with 1 tablespoon of grated parmesan cheese, then scatter with 1/4 cup of shredded mozzarella.
Next, layer the 2nd layer of ravioli on top, keeping them side-by-side. Cover the ravioli with the remaining tomato sauce, grated parmesan cheese, and shredded mozzarella.
Cover with a sheet of aluminum foil. Place the baking dish on the center rack of your oven.
Bake for 35 to 40 minutes. Then uncover, and continue to bake for an additional 5 to 10 minutes, until the cheese is melted and bubbling around the edges. Toss some fresh basil leaves on top. Then serve.

Nutrition Facts : Calories 257 calories, Carbohydrate 38.5 grams carbohydrates, Fat 6.8 grams fat, Fiber 1.3 grams fiber, Protein 10.8 grams protein, SaturatedFat .5 grams saturated fat, ServingSize 1 serving, Sugar 4 grams sugar

HOMEMADE RAVIOLI WITH TOMATO SAUCE

Homemade Ravioli with Tomato Sauce image

A little bit of work for this one, but well worth the effort for a special occasion. My husband has even helped make these once to help satisfy one of my pregnancy cravings!!

Provided by Pamela

Categories Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup vegetable oil
1 cup finely chopped onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
1 (5 1/2 ounce) can tomato paste
1 1/2 cups water
1 teaspoon salt
2 tablespoons parsley
2 teaspoons sugar
1 tablespoon oregano
1 teaspoon basil
1/4 teaspoon pepper
3 cups flour
4 eggs
1/4 cup water
3/4 lb ground beef, cooked
4 tablespoons cheddar cheese
1 tablespoon fine breadcrumbs
1/4 teaspoon pepper
1/2 teaspoon salt
1 egg, beaten slightly

Steps:

Sauce-In a saucepan, or crock pot, combine all ingredients.
Heat until boiling.
Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended.
Noodles- Mix together.
Knead for 10 minutes or until dough is elastic.
Add more water or flour accordingly.
Filling- Mix all ingredients together.
Roll out dough, cut into small rectangles, or circles.
(I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling.
Seal the edges with a little bit of water and pinch closed.
(Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes.
Serve with prepared sauce.
Especially good with garlic bread and sprinkled with parmesan cheese.

BEEFY BAKED RAVIOLI

Beefy Baked Ravioli image

This recipe is a hit with my husband and everyone else I've given the recipe to. It's very easy and satisfies that Italian craving.

Provided by Angie Shirk Williams

Categories World Cuisine Recipes European Italian

Time 50m

Yield 6

Number Of Ingredients 7

Ingredients

1 pound ground beef
½ (25 ounce) package frozen cheese ravioli
1 (14 ounce) jar spaghetti sauce
1 (14.5 ounce) can diced tomatoes, drained
1 cup shredded mozzarella cheese
1 cup shredded Monterey Jack cheese
1 tablespoon grated Parmesan cheese

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.
Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.
Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

Nutrition Facts : Calories 465.3 calories, Carbohydrate 30.6 g, Cholesterol 99.8 mg, Fat 23.8 g, Fiber 3.9 g, Protein 30.5 g, SaturatedFat 11.7 g, Sodium 745.7 mg, Sugar 9 g

Tips:

For a crispier ravioli, brush the tops with melted butter or olive oil before baking.
Feel free to use your favorite store-bought or homemade tomato sauce in this recipe.
If you don't have a blender, you can mash the tomatoes with a fork or food processor.
To make the dish vegetarian, use vegetable broth instead of chicken broth.
For a gluten-free version, use gluten-free ravioli and bread crumbs.
Serve the baked ravioli with a side of garlic bread or a salad.

Conclusion:

This meatless baked ravioli in tomato cheese sauce is a delicious and easy-to-make meal that is perfect for busy weeknights. The ravioli are cooked in a flavorful tomato sauce and then topped with a creamy cheese sauce and baked until golden brown. This dish is sure to be a hit with the whole family.