Do I have to boil the ravioli first?
No. That is the whole point of this being a weeknight win. Refrigerated ravioli will cook through in the oven as long as it is well sauced and covered for most of the bake time. That said, ravioli thickness varies by brand, so do a quick check: test a center ravioli for tenderness when you uncover it. If it is still a little firm, cover back up and bake 5 to 10 minutes more.
If you are using frozen ravioli, plan on adding 10 to 15 minutes to the covered bake time, or bake until the ravioli are tender and the center is hot throughout.
Can I use any ravioli filling?
Yep. Cheese ravioli is the most classic, but spinach, mushroom, and meat-filled ravioli all work. Just match your add-ins accordingly. Italian sausage loves a meat ravioli moment. Spinach ravioli loves extra garlic and lemony greens on the side.
How do I keep baked ravioli from getting watery?
Two easy fixes: use a thicker marinara and avoid adding watery vegetables raw. If you want mushrooms, zucchini, or spinach, sauté them first to cook off moisture. Also, do not overdo the ricotta layer. A few dollops is perfect.
Can I assemble it ahead of time?
Absolutely. Assemble, cover, and refrigerate up to 24 hours. When ready to bake, let it sit at room temp for 15 minutes while the oven heats, then bake as directed. You may need an extra 5 to 10 minutes covered if it is very cold. As always, bake until bubbly and hot throughout.
Can I swap the ricotta?
Yes. Cottage cheese works in a pinch (it is a little looser). If you want it smoother, give it a quick blitz in a blender or food processor first. You can also skip the egg. The ricotta layer will just be softer and a bit less set, but still delicious.
What should I serve with baked ravioli?
Think crisp and fresh to balance the cozy. A simple salad, garlicky green beans, roasted broccoli, or warm bread for sauce-scooping are all excellent choices.
