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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Spinach Ricotta Ravioli
(Contains Milk, Eggs, Wheat)
Veggie Stock Concentrate
Not included in your delivery
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.