Easy-Peasy Ravioli Gratin
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Easy-Peasy Ravioli Gratin

Easy-Peasy Ravioli Gratin

with Spinach, Thyme, and Parmesan Breadcrumbs

Just when you 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. Oh, and this dish can be prepared in a single pan, making it a win for whoever’s on dish duty, too.


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

Total Time30 minutes
Prep Time


/ serving 4 people

1 unit

Yellow Onion

¼ ounce


2 unit

Veggie Stock Concentrate

18 ounce

Spinach and Ricotta Ravioli

(Contains Milk, Eggs, Wheat)

½ cup

Panko Breadcrumbs

(Contains Wheat)

½ cup

Parmesan Cheese

(Contains Milk)

8 tablespoon

Sour Cream

(Contains Milk)

5 ounce


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat26 g
Saturated Fat15 g
Carbohydrate47 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.


Large Pan
Small Bowl


Preheat and Prep

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.

Cook Aromatics

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.

Simmer Pasta

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.

Make Crust

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

Add Sour Cream and Spinach

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.

Broil and Finish

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

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