Easy-Peasy Ravioli Gratin

Easy-Peasy Ravioli Gratin

with Spinach, Thyme, and Parmesan Breadcrumbs

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Just when we thought pasta night couldn’t get any better, our chefs doubled down on the spinach. This nutritious green can be found in the ravioli AND fresh in the gratin. But we have a feeling your kids will be too busy devouring the panko breadcrumbs and creamy Parmesan to notice.

Tags:One Pan

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit

Yellow Onion

¼ ounce


2 unit

Veggie Stock Concentrate

18 ounce

Spinach Ricotta Ravioli

(ContainsMilk, Eggs, Wheat)

½ cup

Panko Breadcrumbs


½ cup

Parmesan Cheese


8 tablespoon

Sour Cream


5 ounce


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2176 kJ
Calories520 kcal
Fat26 g
Saturated Fat15 g
Carbohydrate46 g
Sugar4 g
Dietary Fiber3 g
Protein23 g
Cholesterol95 mg
Sodium830 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice onion. Strip 1½ TBSP thyme leaves from stems; discard stems.


Melt 2 TBSP butter in a large pan over medium heat (use an ovenproof pan if you have one). Add thyme and onion, and cook until softened, 5-6 minutes. Season with salt and pepper. Pour in stock concentrates and 2½ cups water and bring to a simmer.


Once stock mixture is simmering, add ravioli to pan. Cover and cook 3 minutes. Uncover and increase heat to high. Continue cooking, spooning stock over ravioli, until ravioli are tender and stock has reduced, 5-6 minutes. Shake pan occasionally to keep ravioli from sticking.


In a small bowl, combine panko, Parmesan, a large drizzle of olive oil, and a pinch of salt and pepper.


Remove pan from heat. Carefully stir sour cream and spinach into pan until thoroughly combined and spinach is wilted. Season with salt and pepper. (TIP: Add a splash of water if sauce is too thick.) If your pan is not ovenproof, transfer mixture to a baking dish at this point.


Sprinkle ravioli in pan (or dish) with crust. Broil until golden brown, 2-3 minutes. Divide between plates and serve.