Ravioli Canadian Ricotta Bake Ravioli Canadian Ricotta Bake

Ravioli Canadian Ricotta Bake 150 Image by: Ravioli Canadian Ricotta Bake 150 Author: Canadian Living

  • Portion size 8 servings



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 facts Per serving: about

  • Sodium 660 mg
  • Protein 20 g
  • Calories 379.0
  • Total fat 23 g
  • Potassium 323 mg
  • Cholesterol 85 mg
  • Saturated fat 10 g
  • Total carbohydrate 24 g


  • Iron 13.0
  • Folate 20.0
  • Calcium 36.0
  • Vitamin A 19.0
  • Vitamin C 15.0
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Ravioli Canadian Ricotta Bake