A perfect dish to start your week! Wonderfully delicious and couldn’t be easier! Short on time? Sub our homemade tomato pesto with a store bought marinara! Leftovers are great for the next day!
Servings: 4 servings
- 2 pints grape / cherry tomatoes or 4 cups diced tomatoes roughly 1” in diameter
- 4 cloves garlic
- Olive oil
- 1 cup fresh basil
- 1/4 cup pine nuts lightly toasted, if desired
- 1 Tbsp lemon juice
- 1/4 cup grated Parmesan cheese
- 2 – 10 oz bags fresh ravioli I like Spinach and Ricotta or Three Cheese flavor
- 2 1/4 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 Tbsp unsalted butter
- 1/2 cup panko breadcrumbs
- Fresh basil
- Preheat oven to 375 degrees. Spread tomatoes and garlic on baking sheet. Drizzle generously with olive oil and salt. Lightly add black pepper. Mix with hands or spatula to evenly coat. Roast for 40 minutes or until tomatoes start to release their juices. Leave oven on as you will use it for baking the ravioli.
- Once done cooking, allow to cool for a few minutes.
- In a blender or food processor, combine cooked tomatoes and garlic with pesto ingredients (through Parmesan cheese). Process until smooth. Taste and adjust seasoning as needed.
- Use a medium, oven safe casserole dish and spray with nonstick spray. Spread a little tomato sauce on bottom of dish. Add a single layer of ravioli. Top with half of remaining sauce. Top with half of mozzarella and Parmesan cheese, ensuring your spread evenly. Repeat layers and finish with cheese. Set casserole dish aside.
- In a small nonstick skillet, melt butter. Add panko breadcrumbs. Cook 5-7 minutes on medium low heat, watching closely and moving around often. You want a light brown color. Sprinkle breadcrumbs over top layer of cheese.
- Cover casserole dish with foil. Bake covered for 30 minutes. Remove foil and bake uncovered for 5-7 more minutes or until cheese is fully melted. Garnish with fresh basil.