Prep & Bake Creamy Tomato Spinach Ravioli
Includes recyclable aluminum tray
- Wheat
- Soy
- Milk
- Eggs
Luscious spinach-ricotta-stuffed ravioli bake in a velvety tomato cream sauce that’s bursting with grape tomatoes and even more spinach. Everything cooks to perfection in our oven-ready tray while you make buttery, herby Parmesan garlic bread. Italian comfort food that practically cooks itself—ready in 40 minutes with minimal cleanup!
Ingredients
1 unit
Veggie Stock Concentrate
1 unit
Ciabatta
(Contains: Wheat, Soy)
5 ounce
Spinach
1 unit
Oven-Ready Tray
1 unit
Crushed Tomatoes
2 tablespoon
Cream Cheese
(Contains: Milk)
9 ounce
Spinach and Ricotta Ravioli
(Contains: Eggs, Milk, Wheat)
1 tablespoon
Italian Seasoning
4 ounce
Grape Tomatoes
1 unit
Parmesan Cheese Block
(Contains: Milk)
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
2 unit
Cooking Spray
1.5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.
-
In oven-ready tray, combine crushed tomatoes, cream cheese, stock concentrate, half the Italian Seasoning, half the garlic powder, and ½ tsp salt. (For 4, evenly divide ingredients between two trays, using ½ tsp salt in each tray.)
- Nestle ravioli into sauce, then evenly top with grape tomatoes and spinach. TIP: Spread out spinach and press down, making sure no leaves hang over the edges of tray!
- Coat a large piece of foil (two pieces of foil for 4 servings) with nonstick cooking spray or a drizzle of oil. Cover tray tightly with prepared foil, then cover with a second layer of foil.
-
Bake on top rack (be sure your oven has preheated!) until spinach has wilted, grape tomatoes begin to burst, and ravioli are warmed through, 30 minutes. (For 4 servings, bake two trays side by side on top rack.)
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Meanwhile, grate Parmesan.
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When ravioli have 5 minutes left, place remaining Italian Seasoning, remaining garlic powder, and 1½ TBSP butter (3 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30-45 seconds; stir to combine.
-
Halve ciabatta. Spread cut sides with garlic herb butter.
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Once ravioli have baked 30 minutes, remove tray from oven and carefully remove foil (watch out for steam!). Stir ravioli bake until spinach is combined. Sprinkle with half the Parmesan; return to top rack and bake, uncovered, until cheese melts, 2-4 minutes.
-
Place garlic bread, cut sides up, on a baking sheet; sprinkle evenly with remaining Parmesan. Toast on top rack (alongside ravioli) until cheese melts, 2-3 minutes (watch carefully!). (For 4 servings, toast garlic bread on middle rack.)
-
Halve garlic bread on a diagonal.
-
Divide ravioli bake and cheesy garlic bread between plates. Serve. TIP: Add a pinch of chili flakes to the ravioli bake for a spicy kick!
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The tomato cream sauce is comforting and tasty, though several reviewers found it on the bland side and added extra seasoning or Italian sausage to boost depth 🍲.
- Ease of prep: The oven-ready tray makes cleanup easy, but the recipe can take longer than stated and the steps feel a bit involved for a baked dish.
- Suggestions: Use only part of the spinach — many found the full bag excessive and said it made the sauce watery and overwhelmed the ravioli; add a pinch of chili flakes or extra Parmesan to lift the flavor.
- Portions: Some felt the ravioli count (around 9–10 per tray) was light for two servings, and a few added a protein like Italian sausage to make it more filling.
- Cooking tip: If the spinach prevents the ravioli from cooking evenly, stir the sauce and spinach together before nestling in the ravioli, or extend the covered bake time by a few minutes.
