Ravioli Frittata

This is how you make a frittata all wrong.

ravioli frittata |

You mix up eggs with some sautéed veggies, cheese (duh) and dried basil. It’s looking very frittata-like at this point.  Just wait.

ravioli frittata |


You bake it.  And then things go all wrong because you top the baked frittata with ravioli and goat cheese.  Bake it one more time because golden brown/crispy goat cheese > non-golden brown/non-crisp goat cheese.

Then you eat the thing for dinner and think, “oh whoa this is fun.”

I really wanted to make a quiche with a ravioli crust on the bottom, but I thought the raviolis would get super crunchy and hard and that wouldn’t work.  I wasn’t feeling very adventurous when I journeyed out to make this recipe, but perhaps next time when I’m feeling a bit more exciting I’ll try out the ravioli crust idea.  

But for now, we’ve got a ravioli topped frittata and it’s celebration worthy.  It’s like a dish to help make a random Tuesday less meh.

ravioli frittata |

What else should you know? OH. The blog should be running a lot faster now.  I’m finally on my own server and so far the site load time has been SO FAST.  I’m really pleased and I hope you are too.  No one wants to read a slow blog.  FOR REAL.  So annoying.  I’m annoyed with myself it took me this long to make the change.

But back on topic.  Ravioli.  Frittata.  All-in-one.  Perhaps you’ll make it for dinner.

ravioli frittata |

Ravioli Frittata

Yield: serves 4-5


6 eggs
2 cups purple kale, roughly chopped
1/2 small onion, roughly chopped
1 tablespoon olive oil
3/4 to 1 cup sharp cheddar, grated
1/2 cup red bell peppers
1/2 cup cherry tomatoes, sliced in half
pinch salt/pepper
pinch dried basil or oregano
goat cheese


Preheat oven to 375ºF.  Heat a saute pan over medium heat.  Add olive oil. Once hot, add in onion.  Toss frequently and cook for 5 minutes.  Add in kale and cook for another 5 minutes, tossing occationally.  In a large bowl, whisk together eggs, cheese, sauteed veggies, red bell peppers, tomatoes and salt/pepper.  Pour into a greased pie dish and bake until eggs are set.  About 30 minutes.  

While baking, boil the ravioli according to package directions.  Drain water off the pasta.  Top cooked frittata with the ravioli.  Crumble on the goat cheese.  Place under your oven broiler until goat cheese is golden.

ravioli frittata |


  1. WOW! This looks delicious! Will definitely be trying this one soon! 

  2. This frittata is making me wanna dance! I couldn’t get this post to load yesterday and am so happy you’re running fast today :))

  3. Pingback: Things I’m Loving Lately - fANNEtastic food | Registered Dietitian Blog | Recipes + Healthy Living + Fitness

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