Creamy ravioli, tomato & mascarpone bake | Good Food

Ravioli pasta bake in a baking dish, topped with mozzarella and basil leaves

2 tbsp olive oil
1 onion
finely chopped
1 garlic clove
crushed
¼ tsp chilli flakes
2 x 400g cans chopped tomatoes
blitzed in a food processor until smooth
1 tsp caster sugar
3 tbsp mascarpone
500g ravioli
small bunch of basil
roughly chopped, plus extra whole leaves to serve
125g ball of buffalo mozzarella
20g parmesan or vegetarian alternative
finely grated

Method

step 1
Heat the oven to 180C/160C fan/gas 6. Heat the oil in a large flameproof casserole or saucepan over a medium heat and fry the onion with a pinch of salt for 10 mins, or until softened and translucent. Add the garlic and chilli flakes and fry for 1 min more. Tip in the tomatoes and sugar and simmer, uncovered, for 10 mins. Stir through the mascarpone, then blitz the mixture until smooth and creamy using a hand blender.
step 2
Cook the ravioli in a large pan of boiling water for 1 min. Drain, then tip into a 20 x 26cm rectangular baking dish. Pour over the sauce, stir through the basil, tear over the mozzarella and scatter over the parmesan. Bake for 15-20 mins, or until golden and bubbling at the edges. Let stand for a few minutes, then serve.