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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. 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.

Allergens:MilkEggsWheat

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

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

½ unit

Yellow Onion

¼ ounce

Thyme

1 unit

Veggie 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)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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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.

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.

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.

4

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

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.

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.