This yummy and cozy baked Caprese Ravioli is packed with ravioli, marinara, tomatoes, mozzarella and fresh basil for a bubbly, comforting dinner inspired by classic Caprese flavors. Ready in 40 minutes and in one pan.
As a mom and chef who's Eating For Perimenopause, I still want and crave cozy, Italian pasta type recipes. I'm only human, people! I can't live my life on grilled chicken and broccoli.
The easiest way for me to enjoy a good pasta recipe without the bloat and gut issues that follow, is to make a gluten free version. That and adding fiber; which is why I use spinach ravioli. This baked ravioli with spinach is SO delicious and never gives me the "bloats". Having studied via IIN and certified in hormone health, I learnt all about the benefits of choosing gluten free where possible and honestly, I feel the difference.
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What is Caprese?
Caprese is a classic, summery Italian style salad built with fresh tomatoes, mozzarella cheese and basil. There's often a little olive oil and balsamic vinegar involved.
What is Ravioli Caprese?
This caprese ravioli recipe is my take on combining a baked pasta and caprese salad. It's a warm, gluten free baked ravioli pasta recipe that features tomato, basil and mozzarella as its key flavors.
Ingredients
Here is everything you'll need to make this Caprese Ravioli:
- Tomatoes: I love to use small, ruby red cherry or rosa tomatoes that are loaded with flavor and aren't too watery.
- Tomato paste: I use this to deepen the red of the sauce and the flavor of the sauce for this ravioli caprese.
- Italian herbs: Dried herbs are easy in this recipe but I'll sometimes use fresh thyme instead.
- Bocconcini: Baby mozzarella balls are gorgeous in this caprese ravioli. A large ball, diced up, works just as well.
- Marinara sauce: A can of crushed tomatoes is just as good. I like to use really well-flavored marinara.
See recipe card for quantities and full ingredient list.
Instructions
Here is how to make this pretty simple ravioli caprese skillet:
Step 1. Round up your ingredients and heat the oven to 375F (190C).
Step 2. Pan-fry the tomatoes with the oil in the skillet. Remove the tomatoes and set aside.
Step 3. Add more oil to the pan if needed and add the skinned garlic clove. Flavor the oil for a minute. Add the marinara sauce, season with salt and pepper and simmer for a few minutes. Add the tomato paste and Italian herbs and cook for 1 minute.
Step 4. Add enough chicken broth so they sauce is thinned out and add the cream. Season again and turn off the sauce.
Step 5. Cook the ravioli in boiling water for 3 minutes less than package instructions. Drain and set aside.
Step 6. Make the topping by combining the parmesan and gluten free breadcrumbs.
Step 7. Add the ravioli to the skillet and fold through the sauce. Adjust sauce if needed.
Step 8. Add the balance of the tomatoes, pesto, fresh basil and mozzarella. Top with breadcrumb and cheese topping.
Step 9. Bake, covered with foil for 15 minutes and then uncovered for 10 minutes until the topping is golden brown. Rest the caprese ravioli for 5 minutes.
Substitutions
- Mozzarella: Make this ravioli caprese with burrata or ricotta.
- Ravioli: I'll often make this with gluten free gnocchi or tortellini.
- Marinara: I love making this caprese ravioli skillet with arabiata sauce.
Variations
- Veggie: Fold in roasted veggies like butternut or zucchini. I love this for extra fiber and its a great way to use up extra roasted veggies in my fridge. Cooked spinach os great, too.
- Spicy: I'll often add a whole chili or chili flakes to the oil with the garlic clove while flavoring the oil.
- Protein boost: I'll often add in leftover roast chicken or rotisserie chicken to the caprese ravioli .
- Balsamic drizzle: To keep up the caprese theme, serve your caprese ravioli with a drizzle of balsamic reduction.
Equipment
I love cooking caprese ravioli in a cast iron skillet, but you can also make this baked ravioli with spinach in a small casserole dish.
Storage
I'll keep leftover caprese ravioli covered and in the refrigerator for around 3 days. I find the skillet reheats well at 350F/180C. Sometimes I'll scoop out a portion and microwave it to warm it through.
I don't recommend freezing this baked ravioli with spinach caprese recipe because I find the tomatoes get watery and the pasta turns mushy.
Chef Tips
My number 1 tip is to under cook the ravioli so that it stays intacked and doesn't then overcook in the oven.
Taste and season the sauce as you go for the best caprese ravioli results.
I always make sure I have enough sauce. If, once I've folded through the ravioli, there isn't enough, I'll add more broth and cream for a quick extension.
FAQ
You can, but you must thaw it before cooking it.
You can. I like to fully assemble mine and keep it in the fridge for up to 24 hours before baking it.
If your tomatoes are super watery, it can thin out the sauce too much. Pat the tomatoes dry if they seem too juicy.
Related
Looking for other recipes like this? Try these:
Baked Ravioli Caprese (Gluten Free)
Ingredients
- 2 tablespoons olive oil
- ½ cup cherry tomatoes
- 1 clove garlic whole
- 1 tablespoon tomato paste
- 1 tablespoon Italian herbs
- 1 ½ cups marinara sauce or crushed tomatoes
- ½ cup chicken broth
- ½ cup cream
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 pack 20 oz / 500 g package gluten free ravioli (fresh or frozen)
- ½ cup shredded parmesan cheese
- ½ cup gluten free breadcrumbs
- 1 cup Bocconcini or diced mozzarella balls
- 1 tablespoon basil pesto optional
- ¼ cup fresh basil leaves torn or sliced
Instructions
- Preheat the oven to 375F (190C).
- Cook the tomatoes: In the skillet, add a little olive oil and the tomatoes. Saute until soft and caramelised, remove the tomatoes from the skillet.
- Make base sauce: Add some more olive oil to the same skillet and add the garlic clove. Flavor the oil with the garlic for 1 to 2 minutes. Remove or keep the clove. Add the marinara and simmer for a few minutes. Add the tomato paste and Italian herbs and cook for a minute. Season with salt and pepper. Add a little chicken broth to thin the sauce out a little and flavor it. Add the cream and turn off the heat.
- Cook the ravioli: Boil the ravioli in salted water for 2 to 3 minutes less than package instructions (they’ll finish cooking in the oven). Drain well.
- Assemble: Add the ravioli to the marinara sauce and turn the pasta in the sauce so its fully coated. If the sauce isn't enough, add more chicken broth and cream. Add the mozzarella, cherry tomatoes and basil pesto. Tear the basil and fold it in.
- Add topping: Combine the Parmesan and gluten free bread crumbs and top the ravioli caprese skillet with them.
- Bake: Cover the caprese ravioli loosely with foil and bake for 15 minutes. Remove the foil and bake for another 8 to 10 minutes, until the topping is golden.
- Serve: Let rest 5 minutes before serving.
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