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.
Veggie Stock Concentrate
Spinach Ricotta Ravioli
(Contains Milk, Eggs, Wheat)
Not included in your delivery
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.