Recipe Overview
Transforming a simple bag of store-bought stuffed ravioli, this dish gets a flavorful upgrade from a topping of pepperoni, sage, and toasted ciabattaa combo you'll want to try on other pasta bakes too. Dive into this cozy, crave-worthy bake that turns everyday ingredients into an irresistible family favorite!
- Difficulty: Simple
- Serves: 4 to 6 people
- Nutrition Per Serving (6 total servings): 772 Calories, 50g Total Fat, 25g Saturated Fat, 57g Carbs, 4g Fiber, 4g Sugar, 26g Protein, 144mg Cholesterol, 894mg Sodium
- Total Time: 50 minutes (includes resting time)
- Hands-on Time: 30 minutes
Ingredients
- 1 (3-ounce) stick of pepperoni, diced
- 3 tablespoons olive oil
- 1 1/2 cups torn pieces of ciabatta bread, bite size
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons salted butter
- 1 medium red onion, very thinly sliced
- 4 garlic cloves, sliced
- Kosher salt and cracked black pepper, to taste
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1 1/4 cups heavy cream
- Two 10-ounce packages spinach-filled ravioli
- 1 cup Gruyre cheese, grated
- Chopped fresh parsley, to serve
Instructions
- Preheat the oven to 375F.
- Heat a large, oven-safe skillet over medium. Add the diced pepperoni with 1 tablespoon olive oil. Cook for 12 minutes to let the pepperoni render its fat. Add the ciabatta along with a pinch of sage. Stir to coat the bread with the fat. Scoop the bread and pepperoni mixture out of the skillet and set aside.
- Return the skillet to the stove and add butter along with the 2 remaining tablespoons olive oil. Stir in the red onion, garlic, and the rest of the sage. Cook a few minutes until the vegetables are soft, seasoning with a generous pinch of salt and black pepper.
- Sprinkle in the flour, stirring to combine. Let cook for a minute, then gradually whisk in the chicken broth until the sauce is smooth. Pour in the heavy cream and allow to come to a boil. Add the ravioli and scatter the Gruyre on top. Finish with the reserved pepperoni and bread mixture as a topping.
- Move the skillet to the oven and bake for 12 to 14 minutes, until the sauce starts to thicken, the cheese melts, and the bread on top is golden and crisp.
- Let the pan rest for 5 minutes. Sprinkle with parsley before serving.
