Easy-Peasy Ravioli Gratin

Name: Easy-Peasy Ravioli Gratin with Spinach, Thyme, and Parmesan Breadcrumbs
Total time: 30 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Yellow Onion; ¼ ounce Thyme; 2 unit Veggie Stock Concentrate; 18 ounce Spinach and Ricotta Ravioli; ½ cup Panko Breadcrumbs; ½ cup Parmesan Cheese; 8 tablespoon Sour Cream; 5 ounce Spinach; 2 teaspoon Olive Oil; 2 tablespoon Butter; Salt; Pepper

with Spinach, Thyme, and Parmesan Breadcrumbs

Sara HeilmanPublished on November 15, 2017

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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.

Allergens:

Milk

•Eggs

•Wheat

The quantities provided above are averages only.

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

Total Time30 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

1 unit

Yellow Onion

¼ ounce

Thyme

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

Spinach

Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

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.

Utensils

•Large Pan

•Small Bowl

Instructions

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.