Name: One Pot Skillet Ravioli Lasagna with Spinach and Kale Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 18 ounces refrigerated ravioli (9 ounces wild mushroom ravioli and 9 ounces cheesy parmesan ravioli); 14 ounce can diced tomato, drained; 14 ounce tomato sauce; 1 1/2 teaspoons dried basil; 1 1/2 teaspoons dried oregano; 1 cup chicken stock; 3 cups baby spinach and kale, roughly chopped; 4 ounces part skim ricotta cheese; 1/2 cup mozzarella cheese; Salt, to taste; Ground black pepper, to taste; Fresh basil, roughly chopped for garnish

Jump to Recipe

If you love the comforting layers of a classic lasagna but want something quicker, more vibrant, and with a delightful twist, then this One Pot Skillet Ravioli Lasagna with Spinach and Kale is exactly what you need. Imagine tender, pillowy ravioli swimming in a rich tomato sauce infused with fragrant herbs and wholesome greens, all cooked together in one skillet for easy cleanup. This dish delivers all the cozy, cheesy, and herby flavors of traditional lasagna but in a beautifully simplified, one-pot meal that’s perfect for busy weeknights or casual dinners with friends.

One Pot Skillet Ravioli Lasagna with Spinach and Kale Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients for this dish is straightforward, yet each component plays a unique role in creating a layered, satisfying flavor and texture experience. From the vibrant greens to the blend of cheeses and herbs, every item contributes to the magic of this skillet lasagna.

18 ounces refrigerated ravioli: Using two varieties like wild mushroom and cheesy parmesan adds depth and variety in flavor.
14 ounce can diced tomato, drained: Brings a fresh tomato texture without watery heaviness.
14 ounce tomato sauce: Forms the rich, tangy base of the sauce that envelops every bite.
1 1/2 teaspoons dried basil: Infuses classic Italian herbal notes that brighten the dish.
1 1/2 teaspoons dried oregano: Adds earthiness and balance to the tomato sauce.
1 cup chicken stock: Enhances flavor and helps achieve the perfect sauce consistency.
3 cups baby spinach and kale, roughly chopped: These greens bring freshness, color, and nutritional goodness.
4 ounces part skim ricotta cheese: Creamy pockets of mild richness nestled throughout the skillet.
1/2 cup mozzarella cheese: Provides melty, golden topping that finishes the dish beautifully.
Salt and ground black pepper to taste: Essential seasonings that elevate all the ingredients.
Fresh basil, roughly chopped for garnish: Adds a fragrant, herbal final touch and colorful pop.

How to Make One Pot Skillet Ravioli Lasagna with Spinach and Kale

Step 1: Build the Flavorful Sauce

Start by grabbing a large oven-safe skillet with tall sides or a Dutch oven. Over medium-high heat, mix together the diced tomatoes (make sure to drain them well so your sauce doesn’t get too watery), tomato sauce, dried basil, oregano, chicken stock, and the vibrant spinach and kale along with a pinch of salt. Bring this mixture to a boil to let those herbs and greens start melding into the sauce.

Step 2: Simmer to Thicken and Wilt Greens

Lower the heat to a gentle simmer for about five minutes. This step is key because the spinach and kale will soften nicely, and the sauce will begin to thicken just enough to coat each ravioli later on. Taste and add more salt if needed here to make sure the base sauce has the perfect seasoning foundation.

Step 3: Add Ravioli and Ricotta for Creaminess

Stir in your ravioli gently, making sure they get fully coated in that luscious sauce. Then dollop the ricotta cheese in large chunks around the pan; these creamy pockets will melt slightly and add richness to every bite. Bring everything back to a boil, cover the skillet, then reduce the heat and let it simmer gently for 7 to 10 minutes until the ravioli is perfectly cooked through and tender.

Step 4: Melt the Mozzarella and Finish Baking

Sprinkle the shredded mozzarella cheese evenly over the top. For a beautifully golden, bubbly finish, pop the skillet under the broiler for 2 to 3 minutes, watching carefully so it doesn’t burn. If you’re skipping the broiler, simply let the cheese melt over the residual heat—it’ll still be delicious.

Step 5: Let It Rest and Garnish

Once out of the heat, allow the dish to rest a couple of minutes. This pause lets the sauce thicken a bit, resulting in a perfect, lasagna-like texture. Just before serving, sprinkle with freshly ground black pepper and a handful of roughly chopped fresh basil for an aromatic, colorful lift.

How to Serve One Pot Skillet Ravioli Lasagna with Spinach and Kale

Garnishes

Fresh herbs are your best friend here. Adding extra chopped basil or even a sprinkle of freshly grated Parmesan jazzes up the dish visually and flavor-wise. Consider a drizzle of good-quality olive oil or a pinch of red pepper flakes for a bit of heat if you like.

Side Dishes

This skillet lasagna is perfect as a standalone meal but pairs wonderfully with a crisp green salad or some garlic bread for sopping up the extra tomato sauce. A simple roasted vegetable medley could add more texture and color to the plate.

Creative Ways to Present

Serve this dish straight from the skillet to create a rustic, homey feel that invites everyone to dive in family-style. Alternatively, plate individual portions layered with extra ricotta and basil, adding a few fresh microgreens for a touch of elegance that’s perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

After the meal, store any leftovers in an airtight container in the fridge. This dish keeps wonderfully well for up to 3 days while maintaining its vibrant flavors and texture.

Freezing

To freeze, let the skillet lasagna cool completely before transferring into a freezer-safe container. It will keep for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

Reheat leftovers gently on the stovetop over low heat or in the microwave, stirring occasionally. If the sauce has thickened too much, add a splash of chicken stock or water to loosen it back up.

FAQs

Can I use frozen ravioli instead of refrigerated?

Absolutely! Just add a couple of extra minutes to the simmering time to ensure the ravioli cooks through thoroughly, and keep an eye on the sauce consistency.

Is this dish vegetarian-friendly?

Yes, it can be! Simply swap the chicken stock for vegetable broth, and it remains just as flavorful and satisfying.

Can I use fresh herbs instead of dried?

Definitely! Use about 1 tablespoon of fresh basil and oregano in place of the dried for a brighter, fresher herb flavor. Add fresh herbs towards the end of cooking to keep their vitality.

What if I don’t have a broiler?

No worries. You can skip broiling and just let the mozzarella melt while resting with the lid on the skillet. The cheese will still be wonderfully melted and cheesy.

Can I make this gluten-free?

Yes, by choosing gluten-free ravioli and double-checking that your tomato sauce and stock are gluten-free, you can enjoy this One Pot Skillet Ravioli Lasagna with Spinach and Kale without any gluten.

Final Thoughts

This One Pot Skillet Ravioli Lasagna with Spinach and Kale has quickly become one of my favorite go-to meals whenever I want something hearty, nutritious, and utterly comforting without the fuss of traditional layering. It’s a beautiful blend of simplicity and indulgence packed with fresh ingredients and rich flavors that everyone at the table will adore. I’m so excited for you to try it and make it a regular in your recipe rotation!

One Pot Skillet Ravioli Lasagna with Spinach and Kale Recipe

★★★★★

5.1 from 13 reviews

Author: Noah
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Low Fat

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Description

This One Pot Skillet Ravioli Lasagna with Spinach and Kale is a comforting and flavorful Italian-inspired dish that combines cheesy ravioli, fresh greens, and a rich tomato sauce. Perfect for a quick weeknight dinner, this recipe simmers ravioli right in the sauce, topped with ricotta and mozzarella for a creamy, melty finish. Garnished with fresh basil, it’s an easy yet elegant meal that requires just one pan and minimal cleanup.

Instructions

Prepare the sauce: In a large oven-safe skillet with tall sides or a Dutch oven, over medium-high heat, combine the drained diced tomatoes, tomato sauce, dried basil, dried oregano, chicken stock, and the roughly chopped baby spinach and kale with a pinch of salt. Bring the mixture to a boil, stirring to combine all ingredients thoroughly.
Simmer and wilt greens: Reduce the heat to low to maintain a simmer and cook for about 5 minutes, until the spinach and kale have wilted and the sauce has thickened slightly. Taste and add more salt as needed.
Add ravioli and ricotta: Stir in the refrigerated ravioli gently to coat them with sauce. Add the ricotta cheese in large chunks evenly around the pan. Bring the mixture back to a boil, then cover the skillet and reduce heat to low. Let it simmer for 7-10 minutes until ravioli are cooked through and tender.
Add mozzarella and broil: Sprinkle the top evenly with mozzarella cheese. Optionally, place the skillet under a broiler in the oven for 2-3 minutes until the cheese is golden brown and bubbly. Watch carefully to prevent burning.
Rest and garnish: Remove the skillet from heat and let it rest uncovered for 2-3 minutes to allow the sauce to set slightly. Season with fresh ground black pepper and sprinkle the dish with roughly chopped fresh basil before serving.

Notes

Use refrigerated ravioli for best texture; frozen ravioli might require adjustment in cooking time.
Feel free to substitute chicken stock with vegetable broth for a vegetarian option.
Broiling the cheese is optional but adds a nice golden finish.
Adjust seasoning and herbs based on personal preference; fresh herbs could be used instead of dried.
This recipe is best served immediately but can be stored in the fridge for up to 2 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop simmering, optionally broiling
Cuisine: Italian