RECIPE: BAKED BREAKFAST RAVIOLI & EGGS

With something like half the country currently experiencing lockdown, many of us are in need of some comfort. Which can look something like a hearty and cheeeeesy plate of baked ravioli and eggs. A comforting hug for the taste buds. And thankfully can be put together with minimal effort without the need to make pasta from scratch. Because hands on kitchen projects were sooo 2020. At least for me, it’s taking some time for me to shake the cooking fatigue of last year and find my cooking mojo once again. With both the ravioli and sauce being key components of this dish, it’s therefore important to pick out a quality, good-tasting brand. Enter Grand Italian’s new Tuscan Finest range.

The Tuscan Finest range includes three varieties of fresh pastas and three sauces, each of which promises to capture the best flavour profiles of Tuscany. While I have yet to visit the region (it is on the travel bucket list… fingers crossed for one day), I can certainly vouch for the taste factor of the roast duck ravioli and beef ragu used for the baked ravioli and eggs recipe. Silky pasta with a tender filling paired with a hearty rich beef ragu. Perfect as a meal as is, but also a great canvas to create something more.

BAKED BREAKFAST RAVIOLI & EGGS (2-3 BREAKFAST/BRUNCH SERVINGS)

INGREDIENTS

  • 1 pack Grand Italian Tuscan Finest Roast Duck Ravioli, 350 g

  • 1 tub Grand Italian Tuscan Finest Beef Ragu pasta sauce, 250 g

  • 1-2 tablespoons chilli flakes

  • Salt and pepper to season

  • 3-4 eggs

  • 1/2 cup - 1 cup grated mozzarella cheese

  • Fresh basil to serve

METHOD

  1. Preheat the oven at 180 C fan forced on the grill/broiler setting.

  2. Cook the ravioli according to the packet’s directions.

  3. Add the pasta sauce to an oven safe dish or pan, and stir through the chilli flakes. Season with salt and pepper to taste.

  4. Add the cooked ravioli and mix through to coat the ravioli pieces with the sauce.

  5. Stir through half the cheese before scattering the remainder on top.

  6. Create 3-4 divots in the pasta mixture and crack an egg into each divot.

  7. Place the pan in the oven under the grill/broiler for 10-15 minutes or until the cheese has melted and turned golden, and the eggs have cooked through to your liking.

  8. Serve immediately with some fresh basil.

Enjoy!

Disclosure: I received these products courtesy of Grand Italian.

CookMaggie Lamfood, food photography, photography, food blog, food blogger, Melbourne food blog, Melbourne food blogger, Melbourne blog, Melbourne blogger, recipe, cook, cooking, homecooking, homecook, Italian food, Italian cooking, breakfast, breakfast at home, brunch, brunch at home, pasta, Italian pasta, Grand Italian