Ravioli Casserole Made with Fresh Pasta
Cooking with fresh pasta is a nice change of pace, and feels special. You can certainly make your own pasta if you are feeling ambitious and energetic. I have made my own pasta, but it’s not exactly a regular thing these days. When I was about 12, I got a hand cranked pasta maker for my birthday and went through a few years of making homemade pasta with somewhat weird frequency, and draping it to dry all over the house, on the backs of chairs, on coat hangers.
It’s ok, you can say it, I was a slightly weird child.
But more often than not, I’ll happily buy my fresh pasta, unless it is a chance to wrangle the kids into a weekend project. There have been occasions like this, usually with my friend Chris, and there was one memorable homemade ravioli night – a meal which took about 6 hours to make, and about 20 minutes to eat, making Thanksgiving dinner look like an excellent ROI in relation.
Fresh Ravioli Casserole
Anyway, whether it’s filled pasta like ravioli or tortellini, or plain pasta like fettuccini or angel hair, fresh pasta is a lovely treat. The texture is different from fresh, and these days there are lots to choose from, different flavored pastas (with herbs or tomatoes and such), and also lots of very cool pastas stuffed with interesting fillings. You could make this with pretty much any ravioli you like, from cheese to mushroom to anything you like.
Fresh Spinach Ravioli Lasagna: This beautiful, family-pleasing and substantial baked pasta dish is great any time of the year.Tweet This
Another thing that I like to do to shake things up a little from bite to bite is to use two different kinds of ravioli. This can give you added visual appeal (one spinach and one plain pasta ravioli for instance), and also if you mix and match different fillings you can variety as you eat, which is such an easy way to liven up a casserole.
You can make this in a traditional square lasagna pan, or on an oval or round pan, since you definitely don’t need to cut it into squares to serve.
How to Assemble Fresh Spinach Ravioli Lasagna
Spoon just enough creamy spinach sauce in the bottom of a lasagna dish to lightly coat it.
Top with half of the ravioli.
Then top the pasta with a layer of half of the ricotta mixture.
Spoon over half of the remaining creamy spinach sauce.
Then sprinkle over half of the Parmesan.
Repeat these layers.
Place in the oven and bake for about 15 minutes until everything browns and bubbles. Run the lasagna under the broiler for a final minute to brown the top if desired.
What to Serve with Fresh Spinach Ravioli Lasagna:
- Cheesy Garlic Bread
- Garlic Oregano Monkey Bread
- Crunchy Mixed Green Salad
- Mixed Lettuce Salad with Mustard Vinaigrette
Other Baked Pasta Recipes:
- Simple Baked Pasta with Bolognese Sauce
- Chicken Parmesan Baked Ziti
- Baked Macaroni and Cheese
- Spinach Goat Cheese Baked Pasta with Sunflower Seeds
Like this recipe? Pin it to your favorite board on Pinterest.Pin This
Fresh Spinach Ravioli Lasagna
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups roughly chopped fresh spinach (1 5-ounce clamshell)
- 3 cups whole milk
- Freshly grated nutmeg to taste (optional)
- Kosher or coarse salt and freshly ground pepper
- ¾ cup grated Parmesan cheese , divided
- 1 (15 ounce) container ricotta cheese (about 1 3/4 cup)
- 1 teaspoon fresh lemon zest
- 3 (8-ounce) packages Spinach, Cheese or other filled fresh ravioli
- Preheat the oven to 375°F. Spray a 9×9-inch square pan, or another 1 1/2 to 2-quart baking dish, with nonstick cooking spray.
- Bring a large pot of water to a boil for pasta.
- In a large deep saucepan, melt the butter over medium heat. Stir in the flour and cook for one minute until the mixture turns golden, smooshing any floury clumps as you stir. Add the spinach and cook until barely wilted, about 1 minute, stirring frequently. Gradually stir in the milk, and bring the mixture to a simmer. Allow to simmer for a minute or two, stirring occasionally, until thickened. Season with the nutmeg, if desired, and salt and pepper. Stir in 1/2 cup Parmesan.
- Meanwhile, combine the ricotta cheese and lemon zest in a small bowl, seasoning with salt and pepper.
- When the water comes to a boil, season with salt, let it return to a boil, and cook the pasta according to package directions, stopping just before it becomes completely cooked.
- Spoon just enough creamy spinach sauce in the bottom of a lasagna dish to lightly coat it. Top with half of the ravioli, then top the pasta with a layer of half of the ricotta mixture, dolloping it in heaping teaspoonfuls. Spoon over half of the remaining creamy spinach sauce , then sprinkle over half of the Parmesan. Repeat these layers.
- Place in the oven and bake for about 15 minutes until everything browns and bubbles. Run the lasagna under the broiler for a final minute to brown the top if desired.
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