Dinner: Baked Ravioli with Mascarpone and Fontina

This is an easy, comforting, stick-to-your-ribs pasta dish – made creamy with the addition of rich mascarpone cheese. Homemade marinara sauce is so delicious but feel free to use your favorite jarred sauce for this dish – it’s much easier and you can’t tell the difference if you add fresh herbs and garlic. The measurements aren’t exact, since I didn’t go by a recipe, so use your discretion.

Baked Ravioli with Mascarpone and Fontina

2 cups of tomato sauce (fresh or jarred)
1 sheet prosciutto, chopped
16 oz fresh or frozen ravioli
1/2 cup mascarpone cheese
3 oz sliced fontina cheese
1/4 cup freshly grated ricotta salata
roasted cherry tomatoes (just roast a handful of cherry tomatoes in olive oil, salt and pepper at 400 degrees for about 25 minutes)
salt, pepper
fresh basil, chopped

1. Preheat oven to 350 degrees. Prepare the ravioli according to package directions. Drain and set aside.
2. In the same pan that used to cook the ravioli (less clean-up), heat the marinara sauce and the prosciutto for about two minutes, or until warm. Add the mascarpone and stir until incorporated. Add salt and pepper to taste.
3. Add the roasted tomatoes and the ravioli, stir to combine.
4. Pour the mixture into a baking dish, lay the slices of fontina cheese on top. Grate ricotta directly over the top of the entire dish and cover with foil.
5. Place the dish into the oven for twenty minutes, then remove foil and continue baking for ten minutes. Remove from oven, scatter fresh basil over top, serve.



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