Easy-Peasy Ravioli Gratin
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Easy-Peasy Ravioli Gratin

Easy-Peasy Ravioli Gratin

with Spinach, Thyme, and Parmesan Breadcrumbs

Just when we thought pasta night couldn’t get any better, our chefs doubled down on the spinach. The nutritious green can be found both inside the ravioli and as a fresh, leafy mix-in between the pasta shells. But this dish is more than just a veggie-lover’s delight: there’s also a thick and creamy sauce and toasted breadcrumb topping to keep things comfy, cozy, and utterly delicious.


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

Total Time30 minutes
Prep Time


serving amount

½ unit

Yellow Onion

¼ ounce


1 unit

Veggie Stock Concentrate

9 ounce

Spinach and Ricotta Ravioli

(Contains Milk, Eggs, Wheat)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

4 tablespoon

Sour Cream

(Contains Milk)

5 ounce


Not included in your delivery

1 tablespoon


(Contains Milk)

1 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)2134 kJ
Calories510 kcal
Fat26 g
Saturated Fat15 g
Carbohydrate48 g
Sugar4 g
Dietary Fiber4 g
Protein22 g
Cholesterol95 mg
Sodium910 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 half the onion (use the other half as you like). Strip thyme leaves from stems; discard stems.

Cook Aromatics

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

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

Combine ¼ cup panko (we sent more), Parmesan, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

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 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

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.

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