K-Dub's Alfredo Ravioli Bake Recipe - Allrecipes.com
K-Dub's Alfredo Ravioli Bake Recipe

K-Dub's Alfredo Ravioli Bake

Recipe by  

"A rich, tantalizing dish that will leave you wanting more, even if you're full! You can use all different kinds of ravioli, meats, and sauces. A versatile dish for what you have on hand. It can also be made ahead of time!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    55 mins

    1 hr 5 mins


  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Bring a large pot of lightly salted water to a rolling boil; boil the ravioli until it floats and the filling is hot, 6 to 8 minutes; drain.
  3. Melt the butter in a skillet over medium heat. Add the chicken to the skillet, season with the Italian seasoning, and cook and stir until the chicken is no longer pink in the middle, about 15 minutes.
  4. Spread about 1/2 cup of Alfredo sauce into the bottom of the prepared baking dish. Arrange enough ravioli over the sauce to cover the bottom of the dish completely. Top the ravioli with about half the cooked chicken. Sprinkle 1 cup of the mozzarella cheese over the chicken; season with salt and pepper. Repeat the layers until all ingredients are used.
  5. Bake in the preheated oven until heated through completely and the mozzarella cheese is melted, about 25 minutes. Sprinkle the Parmesan evenly over the top of the dish; return to oven to cook another 5 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2011

Simple, rich and excellent dinner. I made two changes. I thought I bought cheese ravioli, but I bought butternut ravioli by accident. It turned into a happy accident BTW I also tossed a handful of fresh basil leaves while layering cuz my basil plants are shivering and threatening to turn. In spite of my changes, this was excellent. Very velvety and yummy. Sparky gave it a very big thumbs up too. Assemble the ingredients and keep them chilled early in the day and quickly layer and you have dinner on the table in 30 minutes.Nice enough to serve to company too. Crisp chardonnay, crusty bread and a romaine wedge balances this nicely. Thanks so much for sharing this K-Dub. Excellent!

Most Helpful Critical Review
Jan 04, 2012

This was good, but could have been better. It needed more sauce, we thought, and the chicken could use more seasoning other than the italian seasoning. I will make again, but will tweak it some. A good starter recipe.

Dec 04, 2011

DELICIOUS! I did omit the chicken, but added some sauteed mushrooms, onion and garlic in with the alfredo sauce that I made homemade. Also added a layer of homemade pesto in the middle, and that was an awesome addition. I loved the flavors/richness of this dish and the fact that you can add whatever you like and come out with a simple, yet tasty meal. Made this a bit ahead of time and just baked it when I was ready, and that worked out well. I servd this w/ a salad and garlic bread. A definite keeper! Thanks for sharing. :)

Oct 09, 2011

This is a quick and easy dinner. The only think do different is I throw in some fresh baby spinach. It is so good and I love how quick it is.

Jan 14, 2012

Very easy, very rich and very, very good!! We really enjoyed this. I had a couple of packages of the refrigerated chicken and cheese ravioli and approx. 1/2 of a container of the alfredo sauce that is sold with the pasta. I added that alfredo to a jar of mushroom alfredo from the pantry and it was perfect. Using the 2 packages of pasta, the top layer was 1 or 2 ravioli short but it wasn't noticed. I sauted some onion and a little garlic with the chicken, seasoned well and backed the Italian seasoning down to 1 TBS. Perfect for our taste and received many compliments. Thanks for sharing, K-Dub! We will enjoy this often.

Nov 19, 2011

Delicious! How could it not be, creamy cheesy goodness! I skipped the chicken, just too lazy to make it. I used spinach and cheese ravioli and forgot to put the parmesan on, so I just added it once the pasta was served. I used a little less mozzarella to save some fat, but I think I also used a smaller package of ravioli, so it worked out to a good amount of cheeseyness anyway. Excellent recipe K-Dub!

Nov 10, 2011

Great base of a recipe, you can make this a hundred different ways.. I omitted the chicken, used beef ravioli's and added a bag of frozen vegetables. This is so easy and you can always keep a bag of ravioli's in the freezer for a fast last minute dinner. thanks for sharing!

Mar 08, 2012

Loved your casserole and have wonderful leftovers to enjoy. I used 4 small chx breasts, totalling 1 lb. After sauteeing, I used the same pan to sautee 4 minced garlic cloves, 1/4 chopped onion and a 6 oz bag of baby spinach. Mixed all with the cooked cubed chx and proceeded to build the casserole. I opted to use tortallini as we had recently had ravioli for dinner. I used Classico Lite Asiago Romano Alfredo Sauce - very yummy. Topped with pecorino romano. Definitely will be making this dish again! Thanks K-Dub for a winning recipe!


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  • Calories
  • 717 kcal
  • 36%
  • Carbohydrates
  • 43.3 g
  • 14%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 43.3 g
  • 67%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 40.3 g
  • 81%
  • Sodium
  • 1270 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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