Tested till perfect Ravioli Canadian Ricotta Bake

Ravioli Canadian Ricotta Bake

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 6 to 8


    1 pkg (350 g) cheese-, meat- or chicken-filled fresh ravioli
    2 small zucchini, thinly sliced
    1 tub (475 g) Canadian Ricotta cheese, drained
    1-1/3 cups (325 mL) grated Canadian Parmesan cheese
    1 egg
    1/4 cup (60 mL) chopped fresh parsley
    1/4 tsp (1 mL) each salt and pepper
    3 tbsp (45 mL) olive oil
    6 plum tomatoes, thinly sliced
    2 green onions, thinly sliced
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In large saucepan of boiling salted water, cook ravioli according to package instructions until al dente. Using slotted spoon, transfer ravioli to strainer. In same saucepan, blanch zucchini for 1 minute. Drain well; pat dry.
Mix together ricotta, half of the Parmesan cheese, the egg, all but 1 tbsp (15 mL) of the parsley, and the salt and pepper.
Brush 11- x 9-inch (2.5 L) casserole or glass baking dish with 1 tbsp (15 mL) of the oil; layer half of the tomatoes, then half of the ravioli. Scatter zucchini and green onions over top; spread with ricotta mixture.
Top with remaining ravioli, then remaining tomatoes. Top with remaining Parmesan and parsley; drizzle with remaining oil.
Bake in 400°F (200°C) oven until cheese is golden and bubbly, about 30 minutes. Cut into squares. Makes 6 to 8 servings. 

Nutritional Information Per each of 8 servings:

cal 379 pro 20g total fat 23g sat. fat 10g
carb 24g fibre 2g chol 85mg sodium 660mg
potassium 323mg

% RDI:

calcium 36 iron 13 vit A 19 vit C 15
folate 20
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