Spinach and Ricotta Ravioli Gratin with Parmesan Breadcrumbs

This baked ravioli gratin is the ultimate comfort food: tender spinach and ricotta ravioli in a rich, creamy sauce, topped with golden Parmesan breadcrumbs. It’s a complete meal in one dish, with plenty of spinach both inside the ravioli and fresh in the sauce.

The combination of thyme, sour cream and Parmesan creates a savory, satisfying flavor that pairs perfectly with the crispy panko topping. Ready in under 30 minutes, this recipe is perfect for busy weeknights when you crave something warm and delicious.

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. Preheat your broiler to high (or oven to 500°F). Halve, peel and thinly slice half the onion. Strip the thyme leaves from the stems and discard the stems.
2. In a large ovenproof skillet (or a regular pan if you’ll transfer to a baking dish), 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.
3. Add the veggie stock concentrate and 1 cup water to the pan. Bring to a simmer. Add the ravioli to the pan, cover and cook for 4 minutes. Uncover and increase heat to high. Continue cooking, spooning the liquid 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 the panko, Parmesan, 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 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, frozen ravioli works well. You may need to add a minute or two to the cooking time.

Can I substitute the sour cream?

You can use Greek yogurt or crème fraîche for a similar tangy creaminess.

How do I store leftovers?

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