Photo of Mediterranean ravioli by WW

Mediterranean ravioli

Points® value
Total Time
40 min
15 min
25 min
This Italian-style bake tastes amazing and the cheesy topping makes it feel really indulgent


Calorie controlled cooking spray

4 spray(s)

Olive Oil

1 tablespoon(s)

Red pepper

1 medium, chopped


200 g, button, sliced


1 large, chopped


2 clove(s), crushed

Tinned Tomatoes

1 can(s), large

Waitrose Fresh Ricotta & Spinach Stuffed Ravioli

400 g

Basil, fresh

10 g, chopped, plus extra whole leaves to garnish

Half fat Cheddar cheese

25 g, grated

Salad leaves

200 g, mixed leaf

Balsamic vinegar

3 teaspoon(s)


  1. Lightly spray a shallow ovenproof dish with cooking spray.
  2. Heat half the oil in a large nonstick frying pan. Add the pepper and cook for 3–4 minutes until softened. Add the mushrooms and cook, stirring occasionally, for 2 minutes or until soft. Remove from the pan and set aside.
  3. To make the sauce, heat the remaining oil in the pan, add the onion and cook gently for 5 minutes. Stir in the garlic and cook for another minute. Add the tomatoes, cooked peppers and mushrooms, cover and simmer for 10 minutes.
  4. Meanwhile, preheat the grill to medium. Cook the ravioli in a large saucepan of boiling water, following packet instructions, or until just tender. Drain. Add the ravioli to the pasta sauce and sprinkle in the chopped basil. Toss gently to combine.
  5. Place the pasta mixture into the prepared dish and sprinkle with the cheese. Grill for 5 minutes or until the cheese has melted and is golden. Dress the salad leaves with balsamic vinegar and serve the pasta bake topped with the extra basil.