One Pot Ravioli from the Oven
My one-pot ravioli, thanks to the oven, is not only the perfect everyday dish, but it tastes even better baked with mozzarella than it does from the pot.
Ravioli in the oven is proof of how simple and profound good food can be - the combination of fresh herbs, creamy mozzarella, and the gentle warmth of the oven creates a balance that elevates even the simplest ingredients to the heavens. With broccoli and cherry tomatoes, nothing is left to prove its worth: a meal that is magically transformed in the oven and makes the table feel like home.
Instructions
- 1
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the broccoli into small florets and blanch in boiling, salted water for 3 minutes.
- 2
Combine the ravioli, broccoli, and tomatoes in a large baking dish.
- 3
In a separate bowl, whisk together the tomato puree, tomato paste, cream, Italian herbs, salt, and pepper, and pour evenly over the ravioli.
- 4
Pour over
- 5
Distribute the mozzarella balls on top and bake in the oven for 20 minutes, or until golden brown.
Ago's Notes
- Adjust salt to taste, depending on the salt content of the canned goods.
Let the aroma of fresh herbs and creamy sauce fill the kitchen - a balance of acidity, sweetness, and warmth that touches the hearts of your guests.
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