Spinach and Ricotta Ravioli Gratin with Parmesan Breadcrumbs

This spinach and ricotta ravioli gratin is the ultimate comfort food for busy weeknights. Tender ravioli are simmered in a savory broth, then tossed with sour cream and fresh spinach for a rich, creamy sauce. A crispy Parmesan breadcrumb topping adds the perfect crunch.

Best of all, this dish comes together in one pan (or a baking dish) in under 30 minutes. It’s a complete meal that feels indulgent but is surprisingly simple to make. Serve it as a hearty main course with a side salad for a satisfying 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 your broiler to high (or oven to 500°F). 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. Melt 1 tablespoon butter in a large ovenproof pan over medium heat. Add the thyme and sliced onion. Cook, stirring occasionally, until softened, about 5-6 minutes. Season with salt and pepper.
3. Stir in the veggie stock concentrate and 1 cup water. Bring to a simmer. 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 liquid has reduced, about 5-6 minutes. Shake the pan occasionally to prevent sticking.
4. Meanwhile, in a small bowl, combine the panko breadcrumbs, Parmesan cheese, a drizzle of olive oil and a pinch of salt and pepper.
5. Remove the pan from the heat. Gently stir in the sour cream and spinach until the spinach is wilted and everything is well combined. Season with additional salt and pepper if needed. If the sauce seems too thick, add up to ½ cup water to loosen it.
6. Sprinkle the breadcrumb mixture evenly over the ravioli. Place the pan under the broiler and broil until the topping is golden brown, about 1-2 minutes. Divide among plates and serve immediately.

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 substitute the sour cream?

You can use plain 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.