Cheesy Ravioli Gratin with Spinach and Thyme Breadcrumbs

This ravioli gratin is the ultimate weeknight comfort food: tender spinach-ricotta ravioli in a creamy sauce, topped with golden, crispy Parmesan breadcrumbs. The combination of fresh spinach and thyme adds a bright, savory note that balances the richness of the cheese and cream.

Best of all, this dish comes together in under 30 minutes using just one pan (or a baking dish). It’s a satisfying meal that feels indulgent but is simple enough for any night of the week.

Log in to save recipes and build weekly shopping lists.

Ingredients

0.5 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high (or oven to 500°F). Halve, peel and thinly slice half the onion (save the other half for another use). Strip the thyme leaves from the stems and discard the stems.
2. Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the thyme and onion; cook until softened, about 5-6 minutes. Season with salt and pepper. Stir in the veggie stock concentrate and 1½ cups water, then bring to a simmer.
3. Add the ravioli to the skillet, cover and cook for 4 minutes. Uncover and increase heat to high. 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, 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 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 is not ovenproof, transfer the mixture to a baking dish.
6. Sprinkle the breadcrumb mixture evenly over the ravioli. Broil until the topping is golden brown, 1-2 minutes. Divide among plates and serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. You may need to increase the cooking time by 1-2 minutes in step 3.

Can I substitute the sour cream?

You can use crème fraîche or heavy cream for a similar creamy texture.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.