Skillet Ravioli with Spinach

Name: Skillet Ravioli with Spinach
Total time: 15 min
Yield: 4 servings
Ingredients: 15 ml olive oil; 2 ea large garlic cloves; 140 g baby spinach; 510 g refrigerated ravioli; 50 g parmesan; 90 g mascarpone

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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