There’s something magical about coming home after a whirlwind day—where time seemed to slip through your fingers like sand—and knowing that dinner doesn’t have to be another challenge. This skillet ravioli recipe, oh, it’s like a warm hug on a plate, comforting and unpretentious. Picture this:
plump pillows of ravioli, bathed in a savory sauce, bubbling gently on the stove, while you kick off your shoes and breathe a sigh of relief. It’s quick, it’s easy, it’s like meeting an old friend where no words are needed to share how much you missed them. I remember last Tuesday—was it Tuesday?
—when I threw this together in a flash, the aroma wafting through the house, a reminder that dinner doesn’t need to be complicated to be utterly delicious. It’s like a little victory against the chaos of the week.
Steps
- Preheat your broiler and position the rack about 6 inches from the heat. In a medium-large ovenproof skillet, heat olive oil over medium-high heat and add chopped garlic. Cook the garlic until it turns lightly golden, about 30 seconds to 1 minute, then stir in the spinach with a pinch of salt and cook until wilted, approximately 3 to 4 minutes. Transfer the garlic and spinach to a bowl.
- In the same skillet, add the refrigerated or frozen ravioli, 1/2 cup of water, and a few pinches of salt. Bring the mixture to a boil over high heat, then lower the heat to medium and cover with a lid, allowing the ravioli to steam for 3 to 5 minutes until tender.
- Carefully spoon small dollops of mascarpone cheese around the ravioli, gently turning the pasta once or twice to combine without breaking it. Season with salt and pepper, then return the spinach and garlic to the skillet, mixing gently.
- Sprinkle grated parmesan over the top of the ravioli and place the skillet under the broiler. Broil until the top is browned and crispy, which should take between 3 to 6 minutes depending on your broiler’s strength. Serve immediately and reheat any leftovers directly in the skillet.
Ingredients
- 1 tablespoon olive oil
- 2 large garlic cloves, chopped
- 5 ounces baby spinach
- Salt, to taste
- Freshly ground black pepper or red pepper flakes, to taste
- 18 ounces refrigerated or frozen ravioli
- 1/2 cup grated parmesan cheese
- 6 tablespoons mascarpone cheese
FAQ
- Can I use frozen ravioli instead of refrigerated ones?
- Yes, you can use either fresh or frozen ravioli for this dish. If using frozen, you may need to steam them for a bit longer, around 5 minutes, to ensure they are heated through and tender.
- What can I use if I don’t have mascarpone cheese?
- If you don’t have mascarpone, you can substitute it with cream cheese or a mixture of heavy cream and a bit of cream cheese. These alternatives will also provide a creamy texture to the dish.
- Is it necessary to broil the ravioli at the end?
- Broiling the ravioli adds a delicious crispy texture and browns the top, enhancing the dish’s flavor. While it’s recommended, you can skip this step if you prefer or if your broiler is unavailable.
- Can I add other vegetables to this dish?
- Absolutely, you can incorporate other vegetables like mushrooms or bell peppers. Sauté them along with the garlic and spinach for added flavor and nutrients.
- How can I store and reheat leftovers?
- Store any leftovers directly in the skillet covered with foil in the refrigerator. To reheat, place the skillet in the oven until warmed through. This method helps maintain the dish’s texture and flavor.
Tips
- Use an Ovenproof Skillet: Ensure your skillet is ovenproof, as you’ll need to broil the dish to achieve a crispy, browned top. A medium-large size, approximately 10 inches, works well for this recipe.
- Handle Ravioli Gently: When adding mascarpone and spinach back to the ravioli, be gentle, as the ravioli is delicate and can break easily. Use a spoon or spatula to turn them carefully.
- Customize the Heat: Adjust the seasoning to your preference by using either freshly ground black pepper or red pepper flakes. This allows you to control the level of spice in the dish.
- Broiling Tips: Broil the dish until the ravioli is browned in places, which generally takes between 3 to 6 minutes. Keep an eye on it, as broilers can vary in intensity, and you want to avoid burning the topping.
Equipment
- Ovenproof skillet (at least 10 inches in size)
- Broiler-safe pan or skillet
- Tongs (if not already owned)
