Spinach and Ricotta Ravioli Gratin with Parmesan Breadcrumbs

This baked ravioli gratin is the ultimate comfort food, featuring tender spinach and ricotta ravioli in a rich, creamy sauce topped with golden, crispy Parmesan breadcrumbs. The combination of fresh spinach, savory thyme, and tangy sour cream creates a luscious sauce that perfectly coats each ravioli.

Ready in just 30 minutes, this dish is ideal for busy weeknights when you crave something hearty and satisfying. The broiled breadcrumb topping adds a delightful crunch that contrasts beautifully with the creamy pasta. Serve it as a main course with a simple side salad for a complete meal.

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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 (reserve the other half for another use). Strip the thyme leaves from the stems and discard the stems.
2. In a large ovenproof pan, 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, then bring to a simmer.
3. Add the ravioli to the pan in a single layer. Cover and cook for 4 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 occasionally to prevent sticking.
4. In a small bowl, combine the panko breadcrumbs, 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 ½ 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, 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, until they are tender.

Can I make this dish ahead of time?

You can assemble the gratin (without the breadcrumb topping) and refrigerate it. Add the topping just before broiling and increase broiling time slightly if needed.

What can I serve with this gratin?

A simple green salad with a lemon vinaigrette or steamed vegetables like broccoli or green beans complement the rich gratin nicely.