Creamy Pesto Ravioli Bake
Ingredients
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20 ounces cheese ravioli
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¾ cup Alfredo sauce
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½ cup pesto
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1 can quartered artichoke hearts
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1 cup cherry tomato halves
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5 ounces frozen chopped spinach
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½ teaspoon salt
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the oven to 400°F on the Bake cook mode using the button below.
June Oven
Mix the ravioli with the sauces
In a large bowl, gently mix together the ravioli, alfredo sauce, and pesto.
large bowl
measuring cups
20 ounces cheese ravioli
½ cup pesto
¾ cup Alfredo sauce
spatula
Add the vegetables and season
Roughly chop the artichoke hearts and add them to the bowl with the ravioli. Add the cherry tomatoes, spinach, salt and pepper, and gently mix to incorporate the vegetables and coat them in the sauce.
1 can quartered artichoke hearts
1 cup cherry tomato halves
5 ounces frozen chopped spinach
½ teaspoon salt
¼ teaspoon black pepper
knife
chopping board
measuring spoons
Add the ravioli to the baking dish
Add the ravioli to the 9”x13” rectangular baking dish, scraping out any sauce remaining in the bowl and adding it to the baking dish. Use a spatula to gently arrange and smooth the top of the ravioli so the mixture lies flat in the pan, ensuring the ravioli will cook evenly.
rectangular baking dish
Cover with foil
Cover the baking dish tightly with aluminum foil.
foil
Bake the ravioli
Place the covered baking dish on the middle shelf of the oven. Bake the ravioli 45 minutes, until the ravioli is cooked through and the sauce is bubbling. June will notify you when it’s time to remove the foil. If necessary, follow on-screen instructions to continue cooking.
Remove the foil
When June notifies you the ravioli is ready, carefully remove the baking pan from the oven and set on a heat proof surface or cooling rack. Keep the oven hot using the button below. With protected hands, remove the foil.
silicone oven mitts
cooling rack
Add the cheese and basil
Evenly sprinkle the mozzarella cheese over the top of the ravioli, followed by the Parmesan cheese. Evenly distribute the basil over the cheese.
¼ cup grated Parmesan
1 cup shredded mozzarella
1 tablespoon sliced basil leaves
Finish baking the ravioli
Place the uncovered pasta on the middle shelf of the oven. Bake the ravioli 10 minutes, until the cheese is bubbly and browned. June will notify you when the ravioli is ready. If desired, follow on-screen instructions to continue cooking.
Cool slightly and serve
Carefully remove the baking pan from the oven and set on a heat proof surface or cooling rack. Let the ravioli cool 5 minutes before serving. Serve hot.