Burrata & Pancetta Ravioli Bake
This creamy Burrata & Pancetta Ravioli Bake combines cheesy ravioli, crispy pancetta, and fresh basil in a luscious garlic cream sauce. It's a cozy, indulgent dinner ready in just 30 minutes and perfect for a date night or special occasion!
Why You Need This Burrata & Pancetta Ravioli in Your Life
This Burrata & Pancetta Ravioli Bake is the kind of cozy, luxurious meal that feels fancy but is shockingly easy to pull together. With a base of cheese ravioli layered over spinach and tomatoes, crispy pancetta, and creamy burrata, it’s a one-dish wonder that delivers rich flavor in every bite.
The garlic cream sauce soaks into the ravioli while the burrata melts into creamy pockets of indulgence. It’s exactly the kind of dish you want to serve when you want comfort and a touch of elegance.
Perfect for:
Date night at home
Dinner party centerpiece
Weeknight comfort meal
Impressing guests with minimal effort
Ingredient Breakdown
4-Cheese Ravioli
The star of the dish! Pre-packaged 4-cheese ravioli makes this recipe quick and comforting. The cheeses typically include ricotta, parmesan, mozzarella, and romano—all rich, salty, and melty.
Tip: Use fresh or frozen ravioli. No need to boil—it cooks right in the sauce!
2 Cups Baby Spinach
Adds nutrition and color. Spinach wilts beautifully as it bakes and blends seamlessly into the creamy base.
Substitute: Try kale or arugula for a heartier green.
Cherry Tomatoes (1 Handful)
Brings acidity and brightness to balance the creaminess. Roasting them makes them jammy and sweet.
Upgrade: Use heirloom cherry tomatoes for a burst of color.=
Pancetta (1 Package, Lightly Browned)
Pancetta adds salty, crispy depth that pairs perfectly with the cheeses. Browning it first gives you little crunchy bits throughout the dish.
Swap Option: Bacon works too, but pancetta has a more delicate, savory flavor.
1 Garlic Clove, Grated
Grating garlic helps it melt into the sauce and spread flavor throughout the dish.
1 Burrata
Burrata is mozzarella’s creamy cousin—a soft cheese ball with a gooey, buttery center. It turns this pasta into pure luxury.
Can’t find burrata? Substitute with torn fresh mozzarella and a dollop of ricotta.
2/3 Cup Heavy Cream
The backbone of the sauce. It coats the pasta and greens for a luscious, indulgent texture.
Olive Oil (for drizzle)
Enhances roasting and adds flavor to the spinach and tomatoes.
Salt & Pepper (to taste)
Essential for seasoning every layer. Don’t be shy—cheese dishes need salt!
1 Tbsp Thyme
Aromatic and earthy, thyme complements the cheese and pancetta perfectly.
Fresh or dried both work. If using dried, reduce to 1 tsp.
Handful Fresh Basil, Chopped
Brightens the entire dish with its sweet, peppery aroma. Half goes into the bake, half is sprinkled on top after baking.
1/2 Cup Parmesan
Adds sharpness and depth, and helps the top layer brown beautifully.
How to Make Burrata & Pancetta Ravioli Bake
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish or cast iron skillet.
Step 2: Layer the Ingredients
In the baking dish, layer in this order:
Baby spinach (2 cups)
Cheese ravioli (spread out evenly)
Cherry tomatoes (scattered)
Lightly browned pancetta
Grated garlic
Half of the basil
Salt, pepper, thyme
Parmesan (reserve a bit for topping)
Step 3: Add Cream & Burrata
Pour 2/3 cup heavy cream over the entire dish. Break apart the burrata and place evenly on top.
Drizzle with olive oil and sprinkle on remaining parmesan.
Step 4: Bake
Bake uncovered for 20–25 minutes, until the cheese is bubbling and the top is golden brown.
Step 5: Finish & Serve
Top with the remaining chopped fresh basil and serve hot.
What to Serve With This Dish
Simple side salad with balsamic vinaigrette
Garlic bread or crusty sourdough
Roasted green beans or asparagus
A crisp glass of white wine or sparkling water with lemon
Tips for Success
👉 Use a dish just big enough to fit the ravioli in a single layer—this prevents overcooking.
👉 Let it rest for 5 minutes before serving for the sauce to thicken slightly.
👉 Want a crispier top? Broil for 2 minutes at the end of baking.
👉 Double the recipe for a crowd and bake in a 9x13" dish.
Storage & Reheating
Fridge: Store in an airtight container up to 3 days.
Reheat: Warm in a 350°F oven for 10 minutes or microwave in 30-second bursts.
Note: Burrata won’t be quite as gooey on day 2, but the flavor remains divine!
Why This Recipe Works
This recipe marries high-impact flavor with minimal effort. Each layer brings something special—the cheese-stuffed pasta, the salty pancetta, the sweet tomatoes, and the melting burrata.
It’s cozy, creamy, and colorful. And best of all, it’s made in one dish with no need to boil pasta separately.
Burrata & Pancetta Ravioli Bake
This creamy Burrata & Pancetta Ravioli Bake combines cheesy ravioli, crispy pancetta, and fresh basil in a luscious garlic cream sauce. It's a cozy, indulgent dinner ready in just 30 minutes and perfect for a date night or special occasion!
Ingredients
- 4 cheese ravioli (about 10–12 oz)
- 2 cups baby spinach
- 1 handful cherry tomatoes
- 1 package pancetta, lightly browned
- 1 garlic clove, grated
- 1 burrata
- 2/3 cup heavy cream
- 1/2 cup parmesan
- Salt & pepper to taste
- 1 tbsp thyme
- Handful fresh basil, chopped
- Olive oil for drizzle
Instructions
- Preheat oven to 350°F. Grease a baking dish.
- Layer spinach, ravioli, tomatoes, pancetta, garlic, seasonings, half of basil, and parmesan.
- Pour cream over top, add torn burrata, drizzle olive oil, top with remaining parmesan.
- Bake 20–25 min until bubbly and golden.
- Garnish with remaining basil. Serve hot!
Nutrition Facts
Calories
520Fat
36 gSat. Fat
16 gCarbs
28 gFiber
2 gSugar
3 gProtein
20 gSodium
670 mgCholesterol
95 mg
Tried this Burrata & Pancetta Ravioli Bake? Leave a comment below or tag me on Instagram @cooksnapbake with your delicious creation!
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