Spinach and Ricotta Ravioli Gratin with Parmesan Breadcrumbs

This baked ravioli gratin is the ultimate comfort food, combining tender spinach and ricotta ravioli with a rich, creamy sauce and a golden, crunchy breadcrumb topping. The dish features fresh spinach both inside the ravioli and stirred into the sauce, doubling down on the green goodness. It’s a satisfying meal that comes together quickly, perfect for a cozy night in.

The star of this recipe is the simple yet flavorful sauce, made with sautéed onion and thyme, then enriched with sour cream and veggie stock. The ravioli cooks right in the sauce, absorbing all the flavors, before being topped with a mixture of panko breadcrumbs and Parmesan cheese and broiled to perfection. Serve it straight from the oven for a dish that’s sure to become a family favorite.

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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 your broiler to high or oven to 500°F. Wash and dry all produce. 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. In a large ovenproof skillet (or a regular pan if you’ll transfer to a baking dish), melt 1 tablespoon butter over medium heat. Add the thyme and sliced onion. Cook until softened, about 5-6 minutes, seasoning with salt and pepper. Stir in the veggie stock concentrate and 1 cup water and bring to a simmer.
3. Once simmering, add the ravioli to the pan. Cover and cook for 4 minutes. Uncover, increase heat to high and continue cooking, spooning the stock over the ravioli, until the ravioli are tender and the stock has reduced, about 5-6 minutes. Shake the pan occasionally to prevent sticking.
4. In a small bowl, combine 1/4 cup panko breadcrumbs, the Parmesan cheese, a drizzle of olive oil and a pinch of salt and pepper. Set aside.
5. Remove the pan from 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 up to 1/2 cup water. If your pan is not ovenproof, transfer the mixture to a baking dish.
6. Sprinkle the breadcrumb mixture evenly over the ravioli. Place under the broiler and broil until the topping is golden brown, about 1-2 minutes. Divide between plates and serve immediately.

Recipe Tips

FAQ

Can I use frozen ravioli instead of fresh?

Yes, you can use frozen spinach and ricotta ravioli. Just adjust the cooking time as needed-add a couple of extra minutes when simmering in the stock until tender.

Can I make this dish ahead of time?

You can assemble the gratin (without the breadcrumb topping) up to a day in advance. Cover and refrigerate. When ready to bake, add the topping and broil until golden. You may need to increase the broiling time slightly.

What can I substitute for sour cream?

Greek yogurt or crème fraîche work well as substitutes for sour cream. They will provide a similar tangy creaminess.