Skillet Ravioli with Spinach
Recipe from smitten kitchen · original post · full recipe on smittenkitchen.com
A 15-minute, 5-ingredient crispy-creamy pasta-and-greens dinner: ravioli steamed in the skillet, dotted with mascarpone and spinach and broiled with parmesan.
Serves 4 15 minKid-friendly
PastaOne pan
Ingredients
- olive oil15 ml
- large garlic cloves — chopped2 ea
- baby spinach140 g
- refrigerated ravioli510 g
- parmesan — grated50 g
- mascarpone90 g
Method
- Heat the broiler with a rack about 15 cm from the heat source.
- In a medium-large (about 25 cm) ovenproof skillet over medium-high heat, heat the oil and add the garlic. Cook until barely golden, 30 seconds to 1 minute. Add the spinach and a few pinches of salt and cook until wilted, 3 to 4 minutes. Season to taste, then transfer the garlic and spinach to a bowl.
- Put the cold ravioli, 120 ml water and a few more pinches of salt in the skillet and bring to a boil over high heat, then reduce to medium. Cover with any lid and steam for 3 to 5 minutes (the longer time for frozen), until the ravioli are heated through and tender.
- Spoon the mascarpone in tiny dollops around the ravioli and give it a gentle turn or two. Season with salt and pepper (or red pepper flakes). Add the spinach back and do the same.
- Sprinkle the top with parmesan and broil until the ravioli are browned in places, 3 to 6 minutes depending on your broiler. Eat right away.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Pescatarian
- 510 g Cheese ravioli instead of refrigerated ravioli
Nothing changes in the cooking; steam the cheese ravioli for the same 3 to 5 minutes.
Vegetarian
- 510 g Cheese ravioli instead of refrigerated ravioli
- 50 g Vegetarian parmesan instead of parmesan
Nothing changes in the cooking; steam the cheese ravioli for the same 3 to 5 minutes.
Gluten-free
- 510 g Gluten-free ravioli instead of refrigerated ravioli
Gluten-free ravioli is more fragile, so steam it gently at a lower simmer and turn it carefully when adding the mascarpone.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- olive oil · 15 ml
- large garlic cloves · 2 items
- baby spinach · 140 g
- refrigerated ravioli · 510 g
- parmesan · 50 g
- mascarpone · 90 g