One-Pot Ravioli Bake
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One-Pot Ravioli Bake

One-Pot Ravioli Bake

with Spinach, Thyme, and Parmesan Breadcrumbs

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 we have a feeling your kids will be too busy devouring the panko breadcrumbs and creamy Parmesan to notice.

Child friendly
Family Friendly

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

Total Time30 minutes


/ serving 4 people

18 ounce

Spinach Ricotta Ravioli

(Contains Milk, Eggs, Wheat)

5 ounce


8 tablespoon

Sour Cream

(Contains Milk)

2 unit

Veggie Stock Concentrate

½ cup

Parmesan Cheese

(Contains Milk)

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit

Yellow Onion

¼ ounce


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)


Kosher Salt




Nutrition Values

/ per serving
Calories445 kcal
Energy (kJ)1862 kJ
Fat22 g
Saturated Fat13 g
Carbohydrate42 g
Sugar3 g
Dietary Fiber3 g
Protein22 g
Cholesterol82 mg
Sodium806 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
Baking Dish


Preheat and prep

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees. Halve, peel, and thinly slice onion. Strip thyme leaves off stems (you’ll want about 1½ TBSP). Discard stems.

Cook aromatics

Heat 2 TBSP butter in a large ovenproof pan over medium heat. Add thyme and onions, and cook until softened, 5-6 minutes. Season with salt and pepper. Add stock concentrates and 2½ cups water, and bring to a simmer.

Add ravioli

Add ravioli to pan, cover, and cook 3-4 minutes. Uncover and increase heat to high. Spoon broth over ravioli until they're tender and broth is thickened and reduced, 5-6 minutes. If broth evaporates before ravioli are tender, add a splash of water. To keep ravioli from sticking, shake pan occasionally.

Make parmesan breadcrumbs

In a small bowl, combine panko, Parmesan cheese, a large drizzle of olive oil, and a pinch of salt and pepper.

Add sour cream and spinach

Remove pan from heat. Carefully fold sour cream and spinach into ravioli until thoroughly combined with broth. Season with salt and pepper. TIP: You should have a thick, creamy sauce and wilted spinach. If the sauce is too thick, add a splash of water.

Broil and finish

If you're not using an ovenproof pan, transfer mixture to baking dish. Sprinkle with Parmesan breadcrumbs, and broil until golden brown, 2-3 minutes.

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