Burrata Baked Ravioli with Spinach.
This baked ravioli is so easy and delicious! Made with frozen ravioli, marinara, ground turkey, spinach and burrata cheese, it’s a huge crowd pleaser and perfect comfort food.
My new favorite way to eat ravioli is baked in a blanket of burrata. Just wait!
This baked ravioli is so extra cozy and a wonderful pasta dish that you can throw together for dinner tonight.
I love when a baked pasta dish can be the entire meal. This baked ravioli is made with ground turkey, marinara, burrata cheese and frozen ravioli and is super satisfying. If you want something on the side, I highly suggest the howsweeteats house salad which is basically the best salad ever. It goes with everything!
I have a Burrata Baked Ziti recipe in Everyday Dinners and we LOVE it. When I created that recipe, I wanted to do a baked pasta loaded with vegetables. I think the working title was “pasta with extra veg” or something of the sort. I wanted it to be a dish that you could load up with fresh vegetables or even leftover roasted vegetables.
And I loved baked pasta practically for that reason alone! I don’t add the vegetables to hide them, but I find that it’s a great way to get an assortment of vegetables. And a delicious way too! No one is complaining about that.
Because our family loves baked pasta dishes so much, I’ve been dying to try a version with ravioli. I love this recipe because you can use ANY ravioli. Cheese ravioli, meat ravioli, spinach ravioli, etc. Whatever you can find or whatever your favorite is. And the best part? Um, the ravioli can be frozen. Like, straight from the freezer! It works.
And yes, I like to toss in a ton of spinach. I do this with the ground turkey mixture so it cooks down nicely. The layers are perfect. The cheese is melty. It bakes together so wonderfully. Like my burrata baked ziti in the book, you could add whatever other vegetables you have or love.
How I make the ravioli come together:
I use a jar of my favorite marinara (I love Raos!) and reserve about ¾ of a cup from the jar. I use the reserved marinara for the bottom base layer and the top.
Brown some ground turkey or even ground beef if you wish. I use lots of garlic too. I pour the rest of the marinara jar into the meat. Once that is simmering, I add in all the spinach and stir until it wilts.
Time to layer! I like to use cheese ravioli because I am a cheese freak. Any kind works. Frozen or thawed works. I do a base layer of marinara, a layer of ravioli, a layer of ground turkey then a sprinkle of cheese.
Once the layers are finished, I top it with the reserved marinara and some burrata cheese that I pull apart. Then bake!
I mean, just look at how melty and cheesy and saucy this is!
It’s everything we love in a baked pasta dish. And I love how the ravioli stays in its own little pockets and doesn’t break or melt apart.
This recipe is so cozy and comforting for winter. It’s a huge crowd pleaser and works as a delicious side for a potluck or a main dish with a salad. And it’s extra cheesy!
Burrata Baked Ravioli with Spinach
- 32 ounces marinara sauce
- 1 tablespoon olive oil
- 4 garlic cloves, minced
- 1 pound ground turkey, or beef
- kosher salt and pepper
- 8 ounces fresh spinach
- 24 ounces frozen cheese ravioli, or another variety
- 8 ounces grated mozzarella or italian cheeses
- 8 ounces burrata cheese, pulled apart
- freshly grated parmesan cheese, for topping
- fresh parsley, for topping
- Preheat the oven to 400 degrees F. Reserve 1 cup of marinara sauce from the jar.
- Heat the oil in a nonstick skillet over medium low heat. Stir in the garlic and cook for 30 seconds. Add in the ground turkey with a big pinch of salt and pepper. Cook until the turkey is browned, breaking it apart into small crumbles. Once the turkey is browned, add in the rest of the marinara from the jar.
- Once the marinara is warm and bubbling, stir in the fresh spinach. Cook for a few minutes until the spinach wilts and then turn off the heat.
- Time to layer! Add ½ cup of the reserved marinara in the bottom of a 9x13 inch baking dish and spread it around. Add a layer of ravioli in a single layer. We’re doing 3 layers, so use ⅓ of the bag. Next, add a layer of the ground turkey/spinach mixture. You want to use ⅓ of the mixture. Sprinkle on some of the grated cheese. Repeat this two more times, so you have 3 layers total.
- Once you finish the final layer, add the remaining marinara on top. Top with any extra grated cheese. Top with the burrata, pulling it apart to spread it out over the entire dish.
- Bake for 25 to 30 minutes, until golden and bubbly and cheesy and melty! Top with parmesan and fresh parsley. Serve!
Did you make this recipe?
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14 Comments on “Burrata Baked Ravioli with Spinach.”
OMG it seems super delicious !
This looks só good! Would it also work with fresh ravioli do you think? They don’t sell frozen ones here in the Netherlands..
Hi! This looks so good! Can we use fresh ravioli from the refrigerated section and if so, do we boil them first or just toss in sauce and it will cook as it bakes? Thanks!
yes! you can absolutely use fresh and no need to boil it first. :)
Hi! When I put the ravioli in do I leave it frozen or should we let it thaw? Thanks!
leave it frozen!
I was unable to find burrata cheese. Can I use mozzarella slices? Or would you recommend something different? Thanks. Making this tonight.
Can I assemble this in advance and then freeze for later in the week?
Our family absolutely LOVED this recipe! I substituted kale for the spinach because that’s what we had on hand – so great too. We’ll definitely make this again!
This is delicious! My whole family loved it and even the picky ones didn’t mind the spinach. I used fresh mozzarella because I couldn’t find the burrata and will for sure be adding this to the rotation.
Jessica, I have made this several times since you posted the recipe in January. We all oooh and ahh over this dish as we are a family of foodies. Simple, satisfying and oh so comforting. I indulged further by making the ravioli from scratch. I am a fan of your recipes since you came highly recommended to me. Thanks so much.
thank you so much barbara! that really means a lot to me. xo
Used refrigerated tortellini to make this for a sick neighbor last week & it turned out perfectly. My husband likes the ease of prep this recipe provides vs a lasagna & I like how efficient the temp & timing is vs other similar recipes. Have noticed watery sauce depending on the type of ravioli filling chosen but a few minutes more in the oven & then resting it about 10 mins or so & it works itself out. Thanks so much, Jessica, for another beloved recipe!
Super easy dinner! Like lasagna with less steps and more veggies – and great leftovers!