Monday, June 17, 2019

Meatless Monday 30-Minute Ravioli Casserole

Ravioli Casserole? Really? I know. But, you seriously have to try this because this creation even surprised me! When I'm in the kitchen and I'm super focused on cooking, I think about "flavor friends." You know, all of those spices, herbs or fruits that just absolutely enhance a dish. This dish is so, so good with the lemon and the thyme that you'll want to have seconds. Plus, it comes together so easily and on a Monday no less! If you worried about the humidity, oh I get it as I'm eating my second fruit bar at 9:30 am, however you'll only be turning on the oven for 30 minutes.

  • 2 cups low-sodium chicken broth
  • 1/2 cup zinfandel (or whatever wine that you have on hand -- excluding red)
  • 2 tablespoons cornstarch
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds frozen cheese ravioli
  • 1 medium lemon, thinly sliced and seeds removed
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 cup frozen peas
  • parsley for sprinkling


  1. Preheat to 400°F.
  2. Place the broth, wine, cornstarch, garlic, thyme, salt, and pepper in a 9x13-inch baking dish (this is the one I use) and whisk until the cornstarch is fully dissolved.
  3. Add the ravioli and arrange in an even layer. Place the lemon slices over the ravioli. Dot the top of the casserole with the butter. Cover the baking dish tightly with aluminum foil.
  4. Bake for 30 minutes. Uncover and sprinkle with the peas. Bake uncovered until the sauce bubbles around the edges, about 10 minutes more. Sprinkle with the parsley and let sit 5 to 10 minutes for the sauce to thicken slightly before serving.

As with most of the recipes that I share, you can easily add a protein like shrimp or chicken. But I found that this dish was super satisfying all on its own. However you decide to create this dish -- Good Eating To You!

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