Get your hands on a bag of store-bought cheese ravioli – you'll need 24 ounces. Trust me, it'll work just fine.
Now for the good stuff – we're making our own Alfredo sauce, none of that jarred business. Grab 2 cups of heavy cream, a stick of unsalted butter (that's 1/2 cup), and 2 cups of real Parmigiano-Reggiano – and yes, you need to grate it yourself.
Set your oven to 350°F. I've fussed with the temperature plenty of times, and this hits the sweet spot. You'll want a 9×13-inch baking dish – nothing fancy, just the one you've probably had forever.
Best get everything measured and ready before you start. Makes life easier when you're not scrambling around looking for things halfway through. Been there, done that, learned my lesson.
When you're ready, I'll walk you through how to put it all together. Quick tip: those crispy edges are the best part, so make sure your dish has enough surface area for that magic to happen.
Recipe
Baked Ravioli Alfredo combines the comforting richness of classic Alfredo sauce with the convenience of store-bought ravioli, all baked to golden perfection. This crowd-pleasing dish transforms traditional pasta into a casserole-style meal that's perfect for busy weeknights or special occasions.
The beauty of this recipe lies in its versatility and simplicity. While cheese ravioli is the traditional choice, you can experiment with different ravioli fillings like spinach, mushroom, or meat. The creamy Alfredo sauce envelops each pasta pillow, while the baking process creates a delightfully crispy top layer and ensures the flavors meld together perfectly.
Ingredients:
- 24 oz cheese ravioli (fresh or frozen)
- 2 cups heavy cream
- 1/2 cup butter
- 2 cups grated Parmesan cheese
- 2 cloves garlic, minced
- 1 cup mozzarella cheese, shredded
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- Fresh parsley for garnish
Preheat the oven to 375°F. Cook ravioli according to package directions until just al dente. Meanwhile, in a large saucepan, melt butter over medium heat and sauté garlic until fragrant. Add heavy cream, Parmesan cheese, salt, pepper, and nutmeg, stirring until smooth.
Layer the cooked ravioli in a baking dish, pour the Alfredo sauce over top, sprinkle with mozzarella cheese, and bake for 20-25 minutes until bubbly and golden brown.
For best results, avoid overcooking the ravioli during the initial boiling as they'll continue to cook in the oven. The Alfredo sauce can be made ahead of time and stored in the refrigerator, but warm it slightly before assembling the dish. If the sauce becomes too thick, thin it with a little pasta water. Fresh grated Parmesan cheese works better than pre-grated varieties for a smoother sauce consistency.
This crowd-pleasing combination transforms store-bought ravioli into a satisfying baked dish that delivers the rich flavors of Alfredo sauce with minimal effort.
While traditional Alfredo sauce originated in 1920s Rome at Alfredo Di Lelio's restaurant, this modern casserole adaptation makes it accessible for busy home cooks.
The magic happens when the pasta, sauce, and cheese meld together in the oven, creating golden brown edges and a creamy center that elevates basic refrigerated ravioli into something special.
Perfect for both weeknight dinners and casual entertaining, this recipe strikes an ideal balance between convenience and homemade comfort.
Conclusion
Simple Baked Ravioli Alfredo
Let me tell you, there's nothing fancy about this dish, but goodness, does it work. Grab yourself a bag of frozen ravioli – cheese-filled ones work best. Pour them straight into a baking dish, no need to thaw. Now, dump a jar of Alfredo sauce right over top (or use your own if you're feeling ambitious).
Give everything a gentle stir, just enough to coat those pasta pockets. Pop it in a 375-degree oven and let it do its thing for about 30 minutes. You'll know it's ready when the edges get a bit brown and crispy – that's the good stuff right there.
The magic happens when the sauce bubbles down and gets all thick, hugging every little ridge of those ravioli. The pasta stays nice and tender inside while getting just a touch crispy on top. Real simple food, but it hits the spot every time.
Word to the wise: stick a fork in one of those ravioli before you take it out. If it's tender all the way through, you're golden. If not, give it another 5 minutes under the foil.