New This Month

Spinach-and-Cheese-Ravioli Egg Bake

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Lennart Weibull

Source: Martha Stewart Living, May 2015


  • 1 tablespoon extra-virgin olive oil, plus more for pan
  • 1 package (8 to 9 ounces) fresh spinach-and-cheese ravioli
  • 1 cup grape tomatoes, halved
  • 7 large eggs
  • 1 1/4 cups half-and-half
  • 1/4 cup plus 1 tablespoon grated Parmesan
  • Coarse salt and freshly ground pepper
  • 1/3 cup panko or other dried breadcrumbs
  • Jarred red-pepper relish, for serving
  • Sliced vegetables, such as celery and bell peppers, for serving


  1. Preheat oven to 375 degrees. Brush bottom and sides of a nonstick 5-by-9-inch loaf pan with oil. Scatter pasta and tomatoes evenly in bottom of pan. In a bowl, whisk together eggs, half-and-half, and 1/4 cup cheese; season with salt and pepper. Pour egg mixture into pan. Bake 10 minutes. Meanwhile, stir together panko, oil, and remaining 1 tablespoon cheese. Season with salt and pepper.

  2. Sprinkle panko mixture over egg mixture. Continue baking until puffed and golden brown on top and set in center, about 30 minutes more (if top is browning too quickly, tent with foil). Let cool 10 minutes. Run a knife around edges of pan; invert egg bake onto a cutting board to remove from pan, then turn top-side up. Slice and serve, with relish and sliced vegetables.


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