One-Pan Ravioli Gratin with Spinach, Thyme and Parmesan Breadcrumbs

This creamy, cheesy ravioli gratin is the ultimate weeknight comfort food. Tender spinach and ricotta ravioli are simmered in a savory broth, then tossed with sour cream and fresh spinach for a luscious sauce. A crispy Parmesan-panko crust adds the perfect golden finish.

Best of all, everything comes together in a single ovenproof pan, so cleanup is a breeze. Serve it straight from the skillet for a rustic, satisfying meal that the whole family will love.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

18 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high (or oven to 500°F). Halve, peel and thinly slice the onion. Strip about 1½ tablespoons of thyme leaves from the stems; discard the stems.
2. In a large ovenproof skillet, melt the butter over medium heat. Add the sliced onion and thyme and cook until softened, about 5-6 minutes. Season with salt and pepper. Stir in the veggie stock concentrates and 2½ cups water and bring to a simmer.
3. Once simmering, add the ravioli to the skillet. Cover and cook for 3 minutes. Uncover, increase heat to high and continue cooking, spooning the stock over the ravioli, until the ravioli are tender and the liquid has reduced, about 5-6 minutes. Shake the pan occasionally to prevent sticking.
4. In a small bowl, combine the panko breadcrumbs, grated Parmesan, a drizzle of olive oil and a pinch of salt and pepper.
5. Remove the skillet from the heat. Gently stir in the sour cream and fresh spinach until the spinach is wilted and everything is well combined. Season with salt and pepper. (If the sauce seems too thick, add a splash of water.) If your skillet isn’t ovenproof, transfer the mixture to a baking dish.
6. Sprinkle the panko-Parmesan mixture evenly over the ravioli. Broil until the topping is golden brown, 2-3 minutes. Divide among plates and serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. There’s no need to thaw them first; just add them directly to the simmering liquid and increase the covered cooking time by 1-2 minutes.

Can I substitute the sour cream?

Absolutely. Greek yogurt or crème fraîche can replace sour cream for a similar tangy creaminess.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or milk to loosen the sauce.