Baked Ravioli with Fennel, Olives, and Feta

If you’re in the mood for a vegetable-rich and satisfying ravioli casserole, this recipe is just what you need. Inspired by the vibrant flavors of Mediterranean cuisine, we’ve created a sauce that combines crushed tomatoes, anise-scented fennel, and briny kalamata olives. The addition of heavy cream brings richness to the dish, while crumbled feta cheese provides a salty and creamy tang. Chopped basil adds a fresh note to this delightful vegetarian ravioli bake. To further enhance the flavors, a drizzle of olive oil over the assembled casserole adds a touch of richness. While this recipe calls for frozen cheese ravioli, you can easily substitute it with fresh ravioli if preferred. Get ready to indulge in a vegetable-packed and delicious casserole that’s both easy to make and bursting with Mediterranean flavors.

INGREDIENTS:

• 25 ounces of frozen cheese ravioli
• Salt and pepper
• 3 tablespoons olive oil
• 1 fennel bulb, stalks discarded, bulb halved, cored, and sliced thin
• 3 garlic cloves, minced
• 1 (28-ounce) can of crushed tomatoes
• ½ cup pitted kalamata olives, chopped coarse
• ¼ cup heavy cream
• 3 tablespoons chopped fresh basil
• 4 ounces feta cheese, crumbled (1 cup)

PREPARATIONS:

1. Adjust the oven rack to the middle position and preheat the oven to 475 degrees Fahrenheit.
2. In a large pot, bring 4 quarts of water to a boil. Add the ravioli and 1 tablespoon of salt. Cook the ravioli, stirring often, until tender. Drain the ravioli and return it to the pot.
3. Meanwhile, in a 12-inch nonstick skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the sliced fennel and ¼ teaspoon of salt. Cook the fennel until it is lightly browned, about 6 minutes.
4. Stir in the minced garlic and cook until fragrant, about 30 seconds.
5. Add the crushed tomatoes to the skillet and cook until the sauce slightly thickens, approximately 5 to 7 minutes. Remove the skillet from heat and stir in the chopped kalamata olives, heavy cream, and chopped basil.
6. Stir the sauce into the cooked ravioli and season with salt and pepper to taste.
7. Spread the mixture evenly into a 13 by 9-inch baking dish. Sprinkle the crumbled feta cheese over the top and drizzle the remaining 1 tablespoon of olive oil.
8. Bake the casserole in the preheated oven until the cheese is melted and lightly browned, about 5 minutes.
9. Allow the casserole to cool slightly before serving.

SPECIAL INSTRUCTIONS:

• Adjust the seasoning of the sauce with salt and pepper according to your taste preference.

TIPS:

• Serve the casserole with a side of garlic bread or a green salad for a complete meal.
• Sprinkle some chopped fresh basil over the casserole before serving for an extra pop of flavor.
• Use high-quality crushed tomatoes for the best flavor in the sauce.

This vegetable-packed ravioli casserole is a delightful twist on traditional pasta dishes. Inspired by the flavors of Mediterranean cuisine, the combination of fennel, kalamata olives, and crushed tomatoes creates a sauce that is both bright and savory. The addition of heavy cream and crumbled feta cheese brings richness and creaminess to the dish, while fresh basil adds a burst of freshness. Drizzling the assembled casserole with olive oil adds a final touch of richness. This recipe is perfect for a vegetarian main course or a delicious side dish. With the convenience of frozen cheese ravioli, this casserole comes together quickly and easily. Serve it as a standalone meal or pair it with a crisp salad or crusty bread for a complete dining experience. Get ready to enjoy a flavorful and satisfying vegetarian ravioli casserole that will transport your taste buds to the Mediterranean.