Skip to main content

Beef ravioli and veggie bake

Skip to IngredientsSkip to Method
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • High in protein
  • High in dietary fibre
  • 2 serves veg or fruit

On the table in less than 40 minutes, this veggie-loaded ravioli bake is perfect for weeknights.

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes
Beef ravioli and veggie bake


  • 630g pkt Coles Kitchen Tomato and Beef Ravioli
  • 2 tbs olive oil
  • 1 brown onion, finely chopped
  • 400g cup mushrooms, thinly sliced
  • 120g kale leaves, trimmed, shredded
  • 2 cups (500ml) tomato passata
  • 250g fresh firm ricotta, crumbled
  • 1 cup (120g) shredded reduced-fat tasty cheddar
  • Basil leaves, to serve
  • Mixed salad leaves, to serve

Nutritional information

Per serve: Energy: 3202kJ/766 Cals (37%), Protein: 42g (84%), Fat: 31g (44%), Sat Fat: 14g (58%), Carb: 73g (24%), Sugar: 12g (13%), Dietary Fibre: 10g (33%), Sodium: 947mg (47%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Cook the ravioli in a large saucepan of salted boiling water for 2 mins or until almost al dente. Drain well, reserving 1/2 cup (125ml) cooking liquid.

  2. Step 2

    Heat oil in a large heavy-based ovenproof casserole dish over medium heat. Add the onion and cook, stirring, for 2 mins or until soft. Add mushroom and cook, stirring, for 3-4 mins or until golden and juices are released. Add the kale and cook, stirring, for 1-2 mins or until kale wilts. Stir in the passata and reserved cooking water. Season.

  3. Step 3

    Add the ravioli to the passata mixture and gently toss to combine. Top with the ricotta and sprinkle with cheddar. Bake for 12-15 mins or until ravioli mixture is heated through and cheese is golden. Season with pepper.

  4. Step 4

    Sprinkle basil leaves over the ravioli and veggie bake. Serve with salad leaves.

Recipe tip

Root to tip: Don’t toss those kale stems! Store in a sealed container in the fridge for up to a week, or in the freezer for up to 6 months. Blend into a juice or smoothie, or chop and simmer in sauces.