Spinach and Ricotta Ravioli Gratin with Creamy Thyme Sauce

This baked ravioli dish is pure comfort food. Tender spinach and ricotta ravioli are nestled in a rich, creamy sauce with fresh thyme and wilted spinach, then topped with a crispy panko and Parmesan crust. It’s a satisfying meal that comes together quickly, perfect for a weeknight dinner.

The sauce is made with sour cream and veggie stock, giving it a tangy, savory flavor that complements the cheesy ravioli. A quick broil creates a golden, crunchy topping that adds texture to every bite. Serve it straight from the oven for a cozy, delicious dinner.

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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 the broiler to high or oven to 500°F. Halve, peel and thinly slice half the onion (save the rest for another use). Strip the thyme leaves from the stems and discard the stems.
2. In a large ovenproof skillet, melt 1 tablespoon butter over medium heat. Add the thyme and sliced onion. Cook until softened, about 5-6 minutes. Season with salt and pepper. Stir in the veggie stock concentrate and 1 cup water. Bring to a simmer.
3. Add the ravioli to the skillet in a single layer. 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 liquid has reduced, about 5-6 minutes. Shake the pan occasionally to prevent sticking.
4. In a small bowl, combine ¼ cup panko breadcrumbs, Parmesan cheese, a drizzle of olive oil and a pinch of salt and pepper.
5. Remove the skillet 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 ½ cup water. If your skillet isn’t ovenproof, transfer the mixture to a baking dish.
6. Sprinkle the panko mixture evenly over the ravioli. Place under the broiler and 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, you can use frozen spinach and ricotta ravioli. Just increase the cooking time by a couple of minutes until tender.

Can I substitute the sour cream?

You can use Greek yogurt or crème fraîche instead of sour cream for a similar tangy flavor.

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.