Gratin of Italian ravioli

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Gratin of Italian ravioli

Gratin of Italian ravioli

Gratin of Italian ravioli
Gratin of Italian ravioli

Number of people

800 g ricotta spinach filled ravioli

2 tomatoes

2 cherry tomatoes

1 zucchini

1 clove of garlic

2 tablespoons olive oil


Fresh basil



1 teaspoon paprika

Parmesan cheese for sprinkling

Preparation: 15 min
Cooking time: 10 min
Step 1
Bring 1 litre of salted water to a boil, cook the ravioli for 2 to 3 min (until they rise to the surface).
Step 2
Drain them and pour them into a gratin dish.
Step 3
Preheat the oven to 220°C (thermostat 7).
Step 4
Cut the tomatoes and zucchini into cubes. Degerm and chop the garlic. Mix everything with 1 tablespoon of olive oil, oregano, salt and pepper and add to the ravioli.
Step 5
Add 1 tablespoon of olive oil to the vegetable and ravioli mixture. Mix and sprinkle with parmesan and paprika.
Step 6
Place the cherry tomatoes cut in half on top.
Step 7
Bake at 220°C and cook for about 10 min (until it is browned).
Step 8
Before serving, sprinkle with fresh basil.
Author's note
The quantities are calculated for 4 average eaters. If the table is hungry, bring a little more pasta and vegetables!

I add my grain of salt

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