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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 this dish is more than just a veggie-lover’s delight: there’s also a thick and creamy sauce and toasted breadcrumb topping that keeps things comfy, cozy, and utterly delicious.

Allergens:MilkEggsWheat

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

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

Yellow Onion

¼ ounce

Thyme

1 unit

Vegetable Stock Concentrate

9 ounce

Spinach Ricotta Ravioli

(ContainsMilk, Eggs, Wheat)

¼ cup

Panko Breadcrumbs

(ContainsWheat)

¼ cup

Parmesan Cheese

(ContainsMilk)

4 tablespoon

Sour Cream

(ContainsMilk)

5 ounce

Spinach

Not included in your delivery

1 tablespoon

Butter

(ContainsMilk)

1 teaspoon

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat26 g
Saturated Fat15 g
Carbohydrate52 g
Sugar5 g
Dietary Fiber4 g
Protein23 g
Cholesterol100 mg
Sodium950 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
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice half the onion (use the other half as you like). Strip thyme leaves from stems; discard stems.

Cook Aromatics
Cook Aromatics
2

Melt 1 TBSP butter in a large pan over medium heat (use an ovenproof pan if you have one). Add thyme and onion. Cook until softened, 5-6 minutes. Season with salt and pepper. Pour in stock concentrate and 1 cup water and bring to a simmer.

Simmer Pasta
Simmer Pasta
3

Once stock mixture is simmering, add ravioli to pan. Cover and cook 4 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
Make Crust
4

Combine panko, Parmesan, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

Add Sour Cream and Spinach
Add Sour Cream and Spinach
5

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 up to ½ cup water if sauce seems very thick.) If your pan is not ovenproof, transfer mixture to a baking dish at this point.

Broil and Finish
Broil and Finish
6

Sprinkle ravioli in pan (or dish) with crust mixture. Place under broiler and broil until golden brown, 1-2 minutes. Divide between plates and serve.