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Alfredo Ravioli

A creamy and comforting dump-and-bake Ravioli Alfredo made with cheesy pasta, rotisserie chicken, and peas, layered with Alfredo sauce and baked to golden perfection. Ready in just 30 minutes—perfect for busy weeknights and family dinners.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 20 oz package cheese ravioli (refrigerated section)
  • 2 cups 15 oz jar Alfredo sauce (store-bought or homemade)
  • 2 cups shredded rotisserie chicken or any cooked chicken
  • 1 cup frozen peas optional
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • Salt and pepper to taste
  • Cooking spray or butter for greasing the dish

Equipment

  • 8×8 baking dish
  • Oven
  • Mixing spoon or spatula
  • - Measuring cups
  • Small saucepan (for reheating or homemade sauce, if needed)

Method
 

  1. Preheat your oven to 375°F and lightly grease an 8×8 baking dish.
  2. Spread ⅓ of the Alfredo sauce across the bottom of the dish.
  3. Layer half of the cheese ravioli evenly over the sauce.
  4. Add all of the shredded chicken and sprinkle in the peas.
  5. Pour another ⅓ of the Alfredo sauce over the chicken layer.
  6. Add the remaining ravioli on top, then spoon over the last of the sauce.
  7. Sprinkle mozzarella and parmesan cheese evenly over the top.
  8. Bake uncovered for 25–30 minutes, until hot and bubbly.
  9. Broil for 1–2 minutes to get a golden, lightly crisp cheese topping.
  10. Let rest for 5 minutes before serving. Add salt and pepper to taste.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.