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Baked Ravioli

Passata is a thick tomato purée, compared to crushed tomatoes and not as acidic as tomato sauce. The Carb count varies widely so check your brand. Generally, we try to buy a brand with 3 CHO/1/2 cup/125 ml for a lower Carb count.
Course Main Course
Cuisine Italian
Keyword basil, Passata, ravioli

Ingredients

  • 1 lb. (454 gr) frozen Ravioli, with meat filling (43 CHO/1/2 cup/100 gr) 195.22 CHO
  • 23 oz (690 ml) jar Passata (3 CHO/1/2 cup/125 ml) 16.56 CHO
  • 2 TBSP olive oil 0 CHO
  • ¼ tsp. garlic minced 0 CHO
  • ¼ tsp. salt 0 CHO
  • ¼ tsp. pepper 0 CHO
  • ¼ tsp red pepper flakes optional 0 CHO
  • 3 large fresh basil leaves + more for garnish 0 CHO
  • *1 large 251 gr fresh mozzarella ball, sliced 0 CHO
  • 1 cup (70 gr) Parmesan Cheese, grated 0 CHO

TOTAL CHO 211.78 CHO

  • TOTAL WEIGHT 1335 GRAMS
  • 211.78 CHO DIVIDED BY 1335 GRAMS = .158 CHO/GRAM
  • ½ CUP = 123 GRAMS (.158 CHO x 123 GRAMS) 19.43 CHO/1/2 CUP

Instructions

  1. Pre heat oven to 400
  2. Heat olive oil in large skillet or cast-iron frying pan. Add garlic and cook 2 minutes.
  3. Next add Passata, chopped basil leaves, red pepper flakes (if using), salt and pepper.
  4. Add frozen ravioli and stir into the tomato sauce mixture. Bring to a boil on the stove top and simmer for 10 minutes.
  5. Slice fresh mozzarella and layer on top of the tomato ravioli.
  6. Sprinkle the grated Parmesan cheese.
  7. Bake for 15 minutes in the oven, and then place under the broiler for 5 minutes until cheese is melted and sauce bubbling.
  8. Top with more fresh basil leaves and let rest 10 minutes before serving.
  9. *Fresh mozzarella CHO may vary so it’s important to check your product.