Spinach and Ricotta Ravioli Gratin with Parmesan Breadcrumbs

This baked ravioli gratin is the ultimate comfort food: tender spinach and ricotta ravioli nestled in a creamy, herb-infused sauce, topped with a crispy Parmesan breadcrumb crust. It’s a one-pan wonder that comes together in just 30 minutes, making it perfect for busy weeknights.

Fresh spinach is folded into the sauce for an extra boost of greens, while thyme and onion add savory depth. The golden, crunchy topping is the perfect contrast to the creamy pasta underneath. Serve it as a satisfying main dish or a hearty side.

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. Wash and dry all produce. Preheat broiler to high or oven to 500°F. Halve, peel and thinly slice half the onion (reserve the other half for another use). Strip thyme leaves from stems; discard stems.
2. Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add thyme and onion. Cook until softened, about 5-6 minutes. Season with salt and pepper. Stir in veggie stock concentrate and 1 cup water; bring to a simmer.
3. Add ravioli to the skillet in a single layer. Cover and cook for 4 minutes. Uncover, increase heat to high and continue cooking, spooning the sauce over the ravioli, until 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 panko, Parmesan, a drizzle of olive oil and a pinch of salt and pepper.
5. Remove skillet from heat. Gently stir in sour cream and spinach until spinach is wilted and everything is well combined. Season with salt and pepper. If the sauce seems too thick, add up to ½ cup water. If your skillet is not ovenproof, transfer the mixture to a baking dish.
6. Sprinkle the panko mixture evenly over the ravioli. Broil until 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 Greek yogurt or crème fraîche instead of sour cream for a similar creamy texture.

How do I store leftovers?

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