How to Make Ravioli WITHOUT boiling water 🤯 Ingredients • 1 box Ripi Chicken Parm Ravioli (keep frozen until ready to cook) • 1 cup whole milk ricotta • 1 pint cherry tomatoes • 1 cup high-quality canned crushed tomatoes or passata • 2 tablespoons olive oil • 1 garlic clove, grated or very finely minced • 1 small handful fresh basil, torn • 2 tablespoons grated Parmigiano or aged provolone for top • Pinch of dried oregano or chili flakes optional • Salt and freshly ground black pepper Method 1. Preheat oven to 400°F. 2. In a small skillet, warm olive oil over medium and gently blister the cherry tomatoes until they begin to burst. Add garlic and cook 20 more seconds without browning. 3. Add canned tomato, a pinch of salt, pepper, and oregano/chili if using. Simmer 2–3 minutes to marry. It should stay bright and saucy, not reduced. Kill the heat and fold in basil. 4. Spoon tomato mixture all around and over the ravioli. Dollop ricotta in generous marbled scoops between the pasta. 5. Sprinkle Parmigiano over everything. Bake uncovered 16–20 minutes until bubbling and top is lightly caramelized. 6. Let rest 2 minutes before serving so the cheese settles and ravioli doesn’t tear.
