Recipe: A Last-Minute Ravioli Casserole

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(Image credit: Joe Lingeman)

If you like light, lemony pastas as much as I do, this easy casserole — and I mean so easy it all come together in one baking dish — is going to be your jam. Ravioli straight from the freezer goes into a trusty baking dish with a sauce of white wine, broth, garlic, and thyme. It magically thickens up during baking with the help of cornstarch. Topped with thinly sliced lemons, it all bakes together into a luscious casserole that requires zero stove time and can be assembled in the time it takes the oven to heat up. Scatter some peas from the freezer on top and you now have a pasta casserole that took very little effort, but yields some amazing results.

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(Image credit: Joe Lingeman)

Layer with Lemon

The thin slices of lemon are my favorite component in this dish. Not only do they perfume the whole dish, but they also add a welcome touch of acidity to cut through the savoriness of the broth. Make sure to remove the seeds from the lemon slices first. I don’t end up eating the lemon slices, but they make the casserole beautiful and actually provide a layer of insulation so that the top layer of ravioli doesn’t dry out during baking.

Freezer-to-Table Meals

The freezer is one of our favorite secret weapons for getting weeknight dinners on the table stat. This week, we’re sharing the best staples to keep in the freezer and, more importantly, how to turn them into tasty meals that require minimal effort or planning. It’s time to embrace our friend the freezer!

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A Last-Minute Ravioli Casserole

Serves4 to 6

Ingredients

  • 2 cups

    low-sodium chicken broth

  • 1/2 cup

    dry white wine

  • 2 tablespoons

    cornstarch

  • 2 cloves

    garlic, minced

  • 2 teaspoons

    fresh thyme leaves, or 1/2 teaspoon dried thyme

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 2 pounds

    frozen ravioli (do not thaw), preferably cheese

  • 1

    medium lemon, thinly sliced and seeds removed

  • 2 tablespoons

    unsalted butter, cut into small pieces

  • 1 cup

    frozen peas

  • 2 tablespoons

    coarsely chopped fresh parsley leaves

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Instructions

  1. Arrange a rack in the middle of the oven and heat to 400°F.

  2. Place the broth, wine, cornstarch, garlic, thyme, salt, and pepper in a 9x13-inch baking dish and whisk until the cornstarch is fully dissolved. Add the ravioli and arrange in an even layer. Place the lemon slices evenly over the ravioli. Dot the top of the casserole with the butter. Cover the baking dish tightly with aluminum foil.

  3. 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.

Recipe Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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