Toasted Ravioli Bolognese

Golden brown, parmesan-dusted ravioli, boiled until tender and then baked until toasty! Only one thing could make these chewy/crispy ravioli better, and that's the meaty sauce on top! One of my FAVORITE recipes of all time!

I'm a HUGE fan of toasted ravioli. In fact, since I make it that way every time, I find regular, boiled ravioli, downright boring. And if you're thinking about skipping the toasting step, please don't. It really just takes a few minutes to turn regular ravioli into something truly spectacular. And, you'll be in the kitchen checking the Bolognese anyway...

About the ravioli: I chose refrigerated cheese ravioli. I'm not promoting any brands, it's just what I chose for this dish. Use whatever brand you want - but I suggest refrigerated ravioli since it often tastes fresher than the shelf-stable varieties.

Toasted Ravioli Bolognese 

1 pound lean ground beef
1 tablespoon olive oil
1/2 cup minced white onion
2-3 cloves garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
15-ounce can tomato sauce
1 tablespoon tomato paste
1 tablespoon Worcestershire sauce
1 pound ravioli of choice, preferably a refrigerated variety
2 tablespoons olive oil
2 tablespoons grated parmesan cheese, plus more for serving
Fresh basil leaves, optional

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
Brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. Drain the fat and set the beef aside.
Heat the oil in the same skillet over medium heat. Add the onion and garlic and cook for 3 minutes, until soft. Return the beef to the pan and add the oregano, basil, salt, and pepper. Stir to coat and cook for 1 minute, until the spices are fragrant.
Add the tomato sauce, tomato paste and Worcestershire sauce and bring to a simmer. Reduce the heat to low, partially cover and simmer for 10 to 15 minutes (while you prepare the ravioli).
Boil the ravioli according to the package directions. Drain and transfer the ravioli to the prepared pan. Spread out in a single layer. Brush the top of the ravioli with the olive oil and top with the parmesan cheese.
Bake for 8 to 10 minutes, until the ravioli are golden brown and toasted.
Transfer the ravioli to shallow serving bowls and top with the Bolognese sauce and fresh basil leaves, if using. Serve with parmesan cheese on the side.

Serves 4