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Easy ravioli pizza

 Easy ravioli pizza

  • 15m prep
  • 30m cook
  • 4 servings
  • Is it pizza? Is it pasta? It's both! The best of both worlds - pizza formed from pasta! This cheesy mash-up of everyone's two favourite Italian-inspired dinners will have kids asking for more and adults asking for the recipe.

    394 calories per serve

    Allergens: Recipe may contain egg and lactose.

    10 Ingredients

    • 325g packet Rana Pumpkin & Roasted Onion Ravioli
    • Olive oil, to grease
    • 1 egg, lightly whisked
    • 155g (11/2 cups) coarsely grated mozzarella
    • 80ml (1/2 cup) bought tomato pasta sauce
    • 50g button mushrooms, thinly sliced
    • 40g (1/4 cup) kalamata olives, pitted
    • 1/2 small red onion, cut into wedges
    • 1/4 small red capsicum, deseeded, thinly sliced
    • Fresh basil leaves, to serve

    3 Method Steps

    • Preheat oven to 220°C/ 200°C fan forced. Lightly grease a baking tray with oil. Cook ravioli following packet directions or until al dente. Refresh under cold running water. Drain. Transfer to a bowl.
    • Toss egg and 100g (1 cup) cheese with ravioli. Transfer to prepared tray, overlapping ravioli to form a 26cm disc. Lift ravioli slightly and spread a little cheese mixture between each ravioli. Bake for 10 minutes or until golden.
    • Drizzle the pasta sauce over the ravioli base. Top with the mushroomsolivesonioncapsicum and remaining cheese. Bake for 10 minutes or until golden. Scatter over basil to serve.


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