Creamy ravioli, tomato & mascarpone bake
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 1 onionfinely chopped
- 1 garlic clovecrushed
- ¼ tsp chilli flakes
- 2 x 400g cans chopped tomatoesblitzed in a food processor until smooth
- 1 tsp caster sugar
- 3 tbsp mascarpone
- 500g ravioli
- small bunch of basilroughly chopped, plus extra whole leaves to serve
- 125g ball of buffalo mozzarella
- 20g parmesan or vegetarian alternativefinely grated
Nutrition: per serving
- kcal564
- fat33g
- saturates18g
- carbs44g
- sugars13glow
- fibre5g
- protein21g
- salt1.24g
Method
step 1
Heat the oven to 180C/160C fan/gas 6. Heat the oil in a large flameproof casserole or saucepan over a medium heat and fry the onion with a pinch of salt for 10 mins, or until softened and translucent. Add the garlic and chilli flakes and fry for 1 min more. Tip in the tomatoes and sugar and simmer, uncovered, for 10 mins. Stir through the mascarpone, then blitz the mixture until smooth and creamy using a hand blender.
step 2
Cook the ravioli in a large pan of boiling water for 1 min. Drain, then tip into a 20 x 26cm rectangular baking dish. Pour over the sauce, stir through the basil, tear over the mozzarella and scatter over the parmesan. Bake for 15-20 mins, or until golden and bubbling at the edges. Let stand for a few minutes, then serve.
