Baked Ravioli e Ceci
I was inspired by the traditional Roman dish Pasta e Ceci— and Lasagna, a classic Italian dish we all know and love. Pasta e Ceci is a tomato based stew/soup with chickpeas and pasta— a hearty and satisfying comfort-food dish. I’ve taken a spin on it with a few additions. Ooey-gooey melted cheese and pasta are the perfect complement to tender protein-packed chickpeas and kale. This is truly a one-dish meal that comes together in no time at all— perfect for weeknight meals or last minute dinner parties and believe me, it’s the perfect cozy comfort food for a cold Fall evening.
Serves 6
INGREDIENTS
12 oz frozen ricotta ravioli
1 24 oz jar marinara sauce
½ tsp red pepper flakes
2 cups shredded mozzarella
½ cup pecorino cheese, plus more for serving
1 8oz ball of burrata, torn into 5-6 pieces
2 cups baby kale, packed
1 15 oz can chickpeas, drained and rinsed
Kosher salt and black pepper
Olive oil (for greasing skillet)
Flaky sea salt, for finishing
METHOD
Preheat oven to 400F.
Add red pepper flakes to marinara and stir to combine. Use olive oil to grease a 10” cast iron skillet or oven-proof dish and layer all ingredients. Start with ⅓ of sauce, follow with half of the ravioli, half of the chickpeas, half of the kale and ⅓ of the mozzarella. Continue with ⅓ of the marinara and the remaining ravioli, chickpeas, kale and another ⅓ of the mozzarella. Top with remaining ⅓ marinara and mozzarella and finish with pecorino.
Cover tightly with tinfoil and bake 25 mins, covered. Uncover and bake another 10 minutes. If desired, broil for 2 minutes until top is bubbling and cheese is golden brown.
To serve, top with burrata pieces, finish with sea salt.