Baked Ravioli

Layered, Tender, and Quietly Abundant

There is something deeply honest about baked pasta. No flourish required, no performance — just warmth building slowly in the oven until everything softens into itself. Baked ravioli sits at that comfortable intersection of weeknight ease and Sunday patience, where a simple tomato sauce becomes something richer just by being given a little time and heat. It is the kind of dish that fills a kitchen with the kind of smell that makes people drift in from other rooms, unhurried.

Ingredients

• 1 pound frozen ravioli
• 2 tablespoons Alessi Extra Virgin Olive Oil
• 1/2 onion, chopped
• 1 1/2 teaspoons Alessi Garlic Puree
• Alessi Sea Salt and Ground Black Pepper, to taste
• 2 teaspoons dried oregano
• 1 28 ounces can Alessi Crushed Tomatoes, drained
• 1 cup shredded mozzarella Cheese

Instructions

1. Preheat oven to 425.
2. Cook ravioli according to package directions. Drain and toss with 1 tablespoon olive oil to prevent sticking.
3. In a large saucepan over medium heat sauté onion in 1 tablespoon olive oil until soft and translucent.
4. Add garlic puree, salt, and pepper and simmer 2 minutes.
5. Add tomatoes.
6. Season with oregano.
7. Bring to a boil, reduce heat and simmer for 10-15 minutes until sauce is reduced.
8. In a baking dish, add enough tomato sauce to cover the bottom and on top with a layer of ravioli.
9. Repeat with remaining sauce and ravioli ending with a layer of sauce on top.
10. Sprinkle with mozzarella and bake for 15 minutes, until cheese is golden.