Alfredo Ravioli Bake Recipe
This Alfredo Ravioli Bake is a creamy, cheesy dish perfect for a comforting weeknight dinner. Tender cheese ravioli are simmered briefly, then coated in a rich Alfredo sauce made with butter, garlic, heavy cream, Parmesan, and a hint of nutmeg. Topped with melted mozzarella and broiled until bubbly and golden, this bake offers a delightful twist on traditional Alfredo pasta, combining stovetop and broiling techniques for an irresistible finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop and Broiling
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
Ravioli
- 20 oz refrigerated cheese ravioli
- Salt for pasta water (about 1 tbsp)
Alfredo Sauce
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of nutmeg (optional)
Topping
- 1 cup shredded mozzarella cheese
Instructions
- Cook the Ravioli: Bring a large pot of salted water to boil. Add the refrigerated cheese ravioli and cook for 1 minute less than the package instructions indicate to ensure they don’t overcook. Reserve 1/2 cup of the pasta water, then drain the ravioli carefully.
- Prepare the Alfredo Sauce: Using the same pot, melt the unsalted butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute, taking care not to brown it. Pour in the heavy cream and bring to a gentle simmer. Allow the cream to thicken slightly, stirring occasionally, for about 3-4 minutes. Remove the pot from heat and whisk in the freshly grated Parmesan cheese, 1/2 teaspoon salt, black pepper, and a pinch of nutmeg if using until fully combined.
- Combine Ravioli and Sauce: Gently fold the drained ravioli into the Alfredo sauce. If the sauce is too thick, add the reserved pasta water in tablespoons as needed to loosen the sauce to a silky consistency and evenly coat the pasta.
- Assemble and Broil the Bake: Transfer the sauced ravioli into a 2-quart baking dish, spreading evenly. Sprinkle the shredded mozzarella cheese evenly over the top. Place the dish under a preheated broiler on the top rack and broil for about 3 to 4 minutes, or until the cheese is golden brown and bubbly. Watch carefully to prevent burning.
- Rest and Serve: Remove the baking dish from the oven and let the Alfredo ravioli bake rest for a couple of minutes to allow the sauce to set slightly. Serve warm and enjoy a creamy, cheesy delight.
Notes
- Be careful not to overcook the ravioli during boiling, as they will continue to cook under the broiler.
- Reserve pasta water to adjust the sauce’s consistency for the perfect creamy texture.
- Use freshly grated Parmesan for the best flavor and melt.
- You can substitute mozzarella with fontina or provolone for a different cheesy profile.
- Adding a pinch of nutmeg is optional but enhances the depth of the Alfredo sauce.
- Watch the broiler closely to avoid burning the cheese topping.
Keywords: Alfredo Ravioli Bake, cheesy baked ravioli, creamy pasta bake, easy Italian dinner, broiled pasta dish
Find it online: https://tastybella.com/alfredo-ravioli-bake-recipe/
