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.
Ingredients
Scale
Main 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
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
Nutrition
- Serving Size: 1/4 recipe (approximately 1 1/2 cups)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 30 mg
Keywords: one pot, skillet, ravioli, lasagna, spinach, kale, simple dinner, Italian, quick meal, comfort food
