One Pan 15 Minute Ravioli Recipes

CREAMY TUSCAN RAVIOLI

Steps:

• Add the oil and butter to a skillet over medium-high heat. Once it's melted, add the garlic and cook for 30 seconds.
• Add in the chicken broth, cream, lemon juice, and sun-dried tomatoes. Stir in the ravioli.
• Cover the pan and reduce the heat to medium-low. Cook it for 5 minutes with the lid on.
• Give the ravioli a stir. The sauce should be a bit thicker by now. If it's still too watery for your liking, cover the pan for another minute or so.
• Stir in the spinach (and basil if using), cover the pan again, and let it wilt for a minute or two.
• Season the dish with salt & pepper as needed and add parmesan cheese if using. Serve immediately.

ONE-PAN 15-MINUTE RAVIOLI

Steps:

• Step 1 Preheat your broiler to high. Place a large cast-iron skillet on the stove, over medium heat. Add olive oil and garlic. Sauté the garlic until golden, about 1 minute. Add kale and sauté until wilted. Remove kale from the pan and set aside Step 2 Add ravioli directly to the skillet, along with the 1/2 cup water. Bring to a boil, then reduce heat to medium. Place a lid on top and let steam for 3 to 5 minutes (the longer time for frozen), until the ravioli is tender. Step 3 Keep the ravioli in the pan. Add the kale back, nestling it around the ravioli. Season with salt and pepper. Then place dollops of burrata on top of the kale. Sprinkle with parmesan cheese and transfer to the oven under the broiler, for about 5 more minutes, until cheese starts to bubble and brown and the kale becomes a little crispy. Step 4 Season with salt and pepper and serve warm, with additional Parmesan cheese and fresh basil!

ONE-PAN TUSCAN RAVIOLI

Steps:

• In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes., Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.

20-MINUTE SAUSAGE AND PEPPER RAVIOLI SKILLET

Steps:

• Bring a large pot of salted water to a boil.
• Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
• While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
• Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.