This Foil Pack Ravioli is the ultimate weeknight hack — minimum remittal, maximum flavor, and completely customizable. Perfect for camping, grilling, or a no- mess roaster regale. Just subcaste, serape , and singe. It’s inelegant, saucy, and loaded with comfort.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Equipment
- Aluminum foil double layer
- Large mixing bowl
- Measuring cups & spoons
- Baking sheet (if using oven)
- Tongs (for grill)
Ingredients
- 1( 20 – 25 oz) package cooled or firmed rubbish ravioli
- 1 ½ mugs marinara or pasta sauce
- 1 ½ mugs tattered mozzarella rubbish
- ½ mug ricotta or cabin rubbish( voluntary for redundant creaminess)
- ½ tsp Italian seasoning
- ¼ tsp garlic greasepaint
- Salt & pepper to taste
- ¼ mug grated Parmesan rubbish
- 1 tbsp olive oil painting
- voluntary condiments diced parsley, red pepper flakes, sliced olives, mini pepperoni
Ingredient Notes
Ravioli
Use cooled ravioli for the quickest chef time — rubbish, spinach, or meat- filled are each great options.However, thaw before assembling or add 5 – 10 twinkles to cuisine time, If using frozen ravioli.
Marinara Sauce
Choose a thick, scrumptious marinara or pasta sauce. Chunky veggie sauce or racy arrabbiata works well too. Manual or jarred — both are fine!
Mozzarella rubbish
Provides that fruity, melty texture everyone loves. You can mix with provolone or Italian mix for redundant stretch.
Ricotta or cabin rubbish( Optional)
This adds a delicate subcaste that mimics traditional lasagna. voluntary, but largely recommended for a rich texture.
Italian Seasoning & Garlic Powder
These boost the flavor of the sauce and ravioli, making everything taste more “ manual ” and sweet.
Parmesan rubbish
Gives a nutty, salty finish. Use lately grated Parmesan for stylish flavor — or exchange with Pecorino Romano for a sharper kick.
Olive Oil
Drizzling a bit over each antipode pack helps crisp the edges and gives uproariousness without being heavy.
Condiments
Parsley adds newness, red pepper flakes give heat, and extras like pepperoni or olives make it a full- on mess.
Instructions
1. Preheat & Prep
Preheat your roaster to 425 °F( 220 °C) if baking.However, preheat your caff to medium-high heat, If grilling.
Tear 4 large wastes of aluminum antipode( about 12×18 elevation each). Use heavy- duty antipode or double up regular antipode to help tearing.
2. Assemble the Antipode Packs
In a mixing coliseum, gently toss together
Ravioli
Marinara sauce
Italian seasoning
Garlic greasepaint
swab and pepper
Divide the ravioli admixture unevenly between the four antipode wastes, placing it in the center of each.
Top each portion with
A many spoonfuls of ricotta or cabin rubbish( if using)
A generous sprinkle of mozzarella
A mizzle of olive oil painting
Fold antipode into packets bring the two long sides together and fold over doubly, also fold the short ends under to seal.
3. Singe or Grill
Roaster Place antipode packs on a baking distance and singe for 25 – 30 twinkles, until ravioli is tender and rubbish is melted.
Grill Place on preheated caff and cook for 15 – 20 twinkles, turning formerly half through.
✅ cock Precisely open one pack to check for doneness. The rubbish should be completely melted and ravioli chopstick- tender.
4. Garnish & Serve
Precisely open antipode packs( watch for brume). Sprinkle with Parmesan and parsley. Add redundant condiments if asked — also dig in!
Nutrition Facts
| Calories | 430–480 |
| Fat | 20g |
| Carbs | 35g |
| Protein | 18g |
| Fiber | 3g |
Tips & Variations
Make It Meaty Addpre-cooked ground beef, link, or tattered funk into the blend.
Veggie Boost Add diced spinach, mushrooms, or zucchini for a healthier option.
Spicy suckers Mix in chili flakes or use racy marinara sauce.
Make- Ahead Assemble packs ahead and store in the fridge for over to 24 hours before incinerating.
Freezer Friendly Use fused frozen ravioli and indurate completely assembled antipode packs. Singe from firmed