Creamy One-Pot Ravioli with Spinach and Parmesan Breadcrumbs

This creamy one-pot ravioli bake is a comforting and flavorful dish that comes together quickly. Tender spinach and ricotta ravioli are cooked in a savory broth with onions and thyme, then finished with a creamy spinach sauce and a crunchy Parmesan breadcrumb topping. It’s a complete meal in one pot, perfect for busy weeknights.

The secret to this dish is the combination of fresh spinach both inside the ravioli and stirred into the sauce, giving you a double dose of greens. The panko breadcrumbs add a delightful crunch that contrasts with the creamy pasta. Your family will ask for this again and again!

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Ingredients

18 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high or oven to 500°F. Halve, peel and thinly slice the onion. Strip the thyme leaves from the stems (you’ll need about 1½ tablespoons). Discard stems.
2. Heat 2 tablespoons butter in a large ovenproof pan over medium heat. Add the thyme and onions and cook until softened, 5-6 minutes. Season with salt and pepper. Add the stock concentrates and 2½ cups water and bring to a simmer.
3. Add the ravioli to the pan, cover and cook for 3-4 minutes. Uncover and increase heat to high. Spoon the broth over the ravioli until they are tender and the broth has thickened and reduced, about 5-6 minutes. If the broth evaporates before the ravioli are tender, add a splash of water. Shake the pan occasionally to prevent sticking.
4. In a small bowl, combine the panko, Parmesan cheese, a large drizzle of olive oil and a pinch of salt and pepper.
5. Remove the pan from heat. Gently fold the sour cream and spinach into the ravioli until thoroughly combined with the broth. Season with salt and pepper. Tip: You should have a thick, creamy sauce and wilted spinach. If the sauce is too thick, add a splash of water.
6. If you’re not using an ovenproof pan, transfer the mixture to a baking dish. Sprinkle with the Parmesan breadcrumbs and broil until golden brown, 2-3 minutes.

Recipe Tips

FAQ

Can I use frozen ravioli?

Yes, frozen ravioli works well. Just add a couple of extra minutes to the cooking time in step 3.

Can I make this dish ahead of time?

You can prepare the dish up to step 5, then cover and refrigerate. When ready to serve, top with breadcrumbs and broil until golden.

What can I substitute for sour cream?

Greek yogurt or crème fraîche can be used in place of sour cream for a similar tangy creaminess.