Toasted Four Cheese Ravioli – 40oz Value Size


Regular bake: Preheat oven at 425°F. Evenly space frozen ravioli on flat baking sheet. Bake for 8-10 minutes.

Convection bake: Preheat oven at 400°F. Evenly space frozen ravioli on flat baking sheet. Bake for 6-7 minutes.

TIME SENSITIVE: Bake toasted ravioli to a minimum of 160°F. If ravioli begin to puff up, remove immediately.

Serving /Presentation Suggestions:

Serve on a flat serving tray, and sprinkle with grated cheese just prior to serving.

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Toasted 4 Cheese Ravioli with Basil Pesto

Ingredients (6 servings):

  • 1 package Toasted Cheese Ravioli
  • 2 cups fresh basil leaves
  • ½ cup extra virgin olive oil
  • ¼ cup Parmigiano Reggiano cheese, grated
  • 1/6 cup Pecorino Romano cheese, grated
  • 2 Tbsp fresh pine nuts
  • 1 clove garlic, minced
  • salt and pepper


  • Place basil leaves in a bowl with cold water for 10 minutes.
  • In a chilled blender, purée olive oil, garlic, pine nuts, Parmigiano Reggiano and Pecorino Romano until smooth.
  • Add basil leaves and continue to purée, then season with salt and pepper to taste.
  • Bake toasted ravioli in pre-heated oven at 425º F for 8-10 minutes and serve with basil pesto dip and sprinkle with Parmigiano Reggiano cheese.

Toasted Cheese Ravioli & Tomato Basil Soup


  • Active time: 10 minutes
  • Total Time: 25 minutes

Ingredients (8 servings):

  • 1 package Toasted Cheese Ravioli (Big Value)
  • 2 cans (28oz) crushed tomatoes
  • 1 can chicken broth
  • 18 to 20 fresh basil leaves, minced
  • 1 teaspoon sugar
  • 1 cup heavy whipping cream
  • ½ cup butter


  • Bake frozen ravioli in a pre-heated oven at 425°F for 8-10 minutes
  • In a large saucepan, bring the tomatoes and broth to a boil
  • Reduce heat; cover and simmer for 10 minutes.
  • Add basil and sugar. Reduce heat to low; stir in cream and butter.
  • Cook until butter is melted.

Toasted Cheese Ravioli with Sundried Tomato Dip


  • Active Time:15 minutes
  • Total Time: 10 minutes

Ingredients (4 servings):

  • 1 package Toasted Cheese Ravioli
  • 4 large basil leaves
  • 1 medium garlic clove
  • 1/3 cup extra virgin olive oil
  • 1/3 cup water
  • 1/4 cup freshly grated Parmigiano-Reggiano or Romano cheese
  • 1/4 cup sun-dried tomatoes in oil
  • 2 tablespoons pine nuts
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • Parsley and Parmesan for garnish


  • In blender, add all ingredients. Blend until as smooth as possible.
  • Preheat oven to 425°F. Arrange frozen ravioli on baking sheet. Bake 8 to 10 minutes.
  • Plate with dip topped with parsley and parmesan for garnish