Creamy Spinach Ravioli Gratin with Parmesan Panko Crust

This creamy spinach ravioli gratin is the ultimate comfort food for busy weeknights. Tender spinach and ricotta ravioli are simmered in a savory thyme-infused broth, then stirred with sour cream and fresh spinach for a luscious, creamy sauce. A crispy Parmesan panko topping adds the perfect golden crunch.

Best of all, everything comes together in one pan (or a baking dish) with minimal prep. The whole family will love the rich, cheesy flavor and the hidden greens. Serve it straight from the oven for a satisfying meal that feels special but is surprisingly easy to make.

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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 your 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 pan (or a regular large pan if you’ll transfer later), melt 2 tablespoons butter over medium heat. Add the thyme and sliced onion and cook until softened, about 5-6 minutes. Season with salt and pepper.
3. Stir in the veggie stock concentrates and 2½ cups water. Bring to a simmer. Add the ravioli to the pan, cover and cook for 3 minutes. Uncover, increase heat to high and continue cooking, spooning the stock over the ravioli occasionally, until the ravioli are tender and the liquid has reduced, about 5-6 minutes. Shake the pan now and then to prevent sticking.
4. In a small bowl, combine the panko breadcrumbs, grated Parmesan, a generous 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 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 pan is not ovenproof, transfer the mixture to a baking dish.
6. Evenly sprinkle the panko-Parmesan mixture 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 instead of fresh?

Yes, you can use frozen ravioli. Just increase the initial simmering time by 1-2 minutes, until the ravioli are tender.

Can I make this dish ahead of time?

You can prepare the gratin up to step 5, then cover and refrigerate. When ready to serve, add the panko topping and broil until golden. You may need to add a few extra minutes in the oven to heat through.

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.