HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOne Pot Ravioli Bake
One-Pot Ravioli Bake

One-Pot Ravioli Bake

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

Tags:Child friendlyVeggieFamily Friendly

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

Total Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

18 ounce

Spinach Ricotta Ravioli

(ContainsMilk, Eggs, Wheat)

5 ounce


8 tablespoon

Sour Cream


2 unit

Veggie Stock Concentrate

½ cup

Parmesan Cheese


½ cup

Panko Breadcrumbs


1 unit

Yellow Onion

¼ ounce


Not included in your delivery

2 teaspoon

Olive Oil

2 tablespoon




Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ 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.
Utensilsarrow down iconarrow down icon
Large Pan
Small Bowl
Baking Dish
Instructionsarrow up iconarrow up icon
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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.


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 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.


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


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.


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.