Baked Beef Ravioli With Tomato Basil Sauce & Mozzarella
Savory beef ravioli topped with bubbling mozzarella is a family favorite. The sauce comes together in a matter of minutes and adding frozen ravioli helps make this dish hassle-free. It's a restaurant-quality meal you can make at home.
1 package Louisa Beef Ravioli
2 tbsp. extra virgin olive oil
1 large celery rib, chopped
1 large garlic clove, chopped
1 large shallot, chopped
1 small carrot, peeled and chopped
½ medium onion, chopped
3 tbsp. tomato paste
1 can (28 ounces) whole peeled tomatoes, preferably San Marzano tomatoes, crushed in their juice
12 large fresh basil leaves, divided
½ tsp. salt
1 cup mozzarella cheese, shredded
½ cup Parmigiano-Reggiano cheese, freshly grated
Preheat oven to 400°.
In large skillet, heat oil over medium heat. Add celery, garlic, shallot, carrot and onion and cook 5 minutes until tender, stirring occasionally. Add tomato paste and cook 1 minute, stirring. Add tomatoes with their juice, 6 basil leaves and salt; heat to boiling.
Spread 2 cups sauce in bottom of 13" x 9" glass, ceramic or metal baking dish. Spread frozen ravioli evenly over sauce; pour remaining sauce over ravioli.
Cover dish tightly with aluminum foil. Bake 30 minutes. Remove foil. Sprinkle cheeses evenly over ravioli. Bake, uncovered, 5 minutes or until top turns golden brown.
Tear remaining 6 basil leaves over ravioli to serve.