Open ravioli with pepperonata recipe

(42 ratings)

Topped with goat's cheese, pesto, and pepperonata makes this open ravioli an impressive dish...

  • Vegetarian
Preparation Time10 mins
Cooking Time50 mins
Total Time1 hours

This mouthwatering open ravioli with pepperonata (a tasty pepper-tomato mix) takes just 10 minutes to prepare.

Cook this impressive dish in just 50 minutes. This recipe serves two but quantities can easily be doubled to cater for more. This is the perfect meal for serving at a dinner party as its simple to make but looks the part. 


For the pepperonata:

  • 1 onion, sliced
  • 2tbsp olive oil
  • 2 red peppers, stems removed, deseeded, and cut into long strips
  • 2 cloves garlic, chopped
  • ¼ tsp fennel seeds
  • 400g tin chopped tomatoes
  • 2tsp tomato puree
  • Salt and pepper

For the ravioli:

  • 3 sheets (75g) fresh lasagne
  • 60g (2oz) soft goats' cheese
  • 1 sachet green pesto




  1. First make the pepperonata. Fry the onion gently in the olive oil until soft and translucent. Add the peppers, garlic and fennel seeds and cook for 1 more min. Cover the pan and let them cook down gently in their own juices for 5 mins.
  2. Add the remaining ingredients and a small glass of water. Bring up to the boil and simmer gently for half an hour, uncovered, stirring occasionally. If the mixture dries out too quickly, threatening to burn, just stir in a little more water and then leave it to bubble away gently. The long cooking time really develops the flavours, so don't try to rush it. By the time it is done, the mixture should be thick and intensely flavoured. Taste and adjust the seasoning. If not using immediately, allow to cool and store, covered with clingfilm, in the fridge for up to 2 days. Reheat when needed.
  3. Shortly before serving, bring a large pan of salted water to a rolling boil. Cut the sheets of lasagne pasta in half then drop into the water. Cook for 2 mins or according to packet instructions, until just al dente (see tip, above).
  4. Meanwhile, reheat the pepperonata if necessary. Drain the pasta, spread a small spoonful of pepperonata on each plate, top with a square of lasagne. Pile a large spoonful of pepperonata on that, then another square of lasagne. Repeat. Now spoon the last of the pepperonata over that, top with a scoop of goats' cheese and top with the pesto over each dish. Serve immediately.

Top tips for making open ravioli with pepperonata

Al dente means the ideal texture of cooked pasta in Italian cooking. It means 'to the tooth' - when pasta is cooked al dente, it's not too soft and there's a slight resistance in the centre when you chew it.


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