Skillet Ravioli with Spinach

Skillet Ravioli with Spinach delivers crisp, golden edges, pillowy cheese centers, and bright, garlicky greens in one pan. You get a weeknight winner that tastes restaurant-quality yet comes together fast. The sautéed garlic and spinach add fresh aroma and texture, while mascarpone and parmesan lend a creamy, tangy finish. Make this when you want comfort food without fuss, when you need a quick dinner after work, or when you want an impressive dish for guests. For another simple, fast seafood dinner you can make tonight, try baked cod with lemon and fresh herbs.

Why Make Skillet Ravioli with Spinach

You save time. This recipe cooks in one skillet and finishes under the broiler, so you cut prep and cleanup.

You get big flavor. Garlic, mascarpone, and parmesan create a creamy, nutty bite that balances the spinach.

You stay flexible. Use fresh or frozen ravioli and swap cheeses if you prefer.

You keep costs low. Refrigerator ravioli and pantry staples make this an affordable weeknight meal.

How to Make Skillet Ravioli with Spinach

First, you brown garlic in olive oil to release a fragrant, toasty aroma. Next, you wilt the spinach briefly so it stays tender and bright. Then you steam the ravioli in the same skillet to heat through while preserving the flavorful fond on the pan. Finally, you add creamy mascarpone and parmesan, then finish under the broiler for a golden top.

This one-pan method works because you build layers of flavor without extra dishes. Heat control matters: medium-high for garlic, high to bring the water to a boil, then medium to steam. You can adapt the same quick skillet approach to other proteins and meals like blackened tilapia with mango salsa if you want variety.

Ingredients

For the skillet:

• 1 tablespoon olive oil
• 2 large garlic cloves, chopped
• 5 ounces baby spinach
• Salt and freshly ground black pepper or red pepper flakes
• 18 ounces refrigerated or frozen ravioli

For the finish:

• 1/2 cup grated parmesan
• 6 tablespoons mascarpone cheese

Directions

1. Heat broiler with a rack about 6 inches from the heat source.
2. In a medium large ovenproof skillet over medium high heat, heat olive oil and add garlic.
3. Cook until garlic is barely golden, about 30 seconds to 1 minute.
4. Add spinach and a few pinches of salt, and cook until wilted, about 3 to 4 minutes.
5. Transfer garlic and spinach to a bowl.
6. Add cold ravioli, 1/2 cup water, and a few more pinches of salt to the same skillet.
7. Bring to a boil over high heat.
8. Reduce to medium and cover with a lid.
9. Let steam for 3 to 5 minutes (longer for frozen).
10. Check ravioli to ensure heated through and tender.
11. Spoon mascarpone in dollops around the ravioli and gently turn.
12. Season ravioli with salt and pepper.
13. Add spinach back to the skillet.
14. Sprinkle with parmesan and broil until browned, 3 to 6 minutes.
15. Serve immediately.
16. Rewarm leftovers in the oven.

How to Serve Skillet Ravioli with Spinach

• Serve with a crisp green salad and a lemon vinaigrette to cut the richness.
• Add toasted pine nuts or chopped walnuts on top for crunch.
• Pair with crusty bread to scoop the creamy sauce.
• Present on a warm plate and sprinkle extra parmesan and a few red pepper flakes for color.

How to Store Skillet Ravioli with Spinach

• Refrigerator: Cool to room temperature, then store in an airtight container for up to 3 days.
• Freezer: You can freeze cooked ravioli up to 1 month in a freezer-safe container, though texture may soften.
• Reheat: Warm leftovers in a 350°F oven for 10–12 minutes until heated through, or reheat covered in a skillet over medium heat until hot.

Tips to Make Skillet Ravioli with Spinach

• Use refrigerated ravioli for the best texture; frozen works, but add extra steam time.
• Toast the garlic just until it smells fragrant and barely browns to avoid bitterness.
• Dollop mascarpone in small portions so it melts evenly and creates silky pockets.
• If the sauce seems dry, add 1–2 tablespoons of pasta water or stock to loosen it.
• For more heat, sprinkle red pepper flakes when you season.

Variations

• Lemon Herb: Stir in 1 teaspoon lemon zest and 1 tablespoon chopped parsley after broiling for a bright finish.
• Mushroom & Spinach: Sauté 4 ounces sliced mushrooms with the garlic before adding spinach for an earthy boost.
• Four-Cheese: Swap mascarpone for a mix of ricotta and cream cheese and add 1/4 cup shredded mozzarella before broiling for extra stretch.

FAQs

Q: Can I use a different cheese instead of mascarpone?

A: Yes. Use ricotta or cream cheese mixed with a tablespoon of milk to mimic mascarpone’s creaminess.

Q: How do I prevent the ravioli from sticking?

A: Use enough oil and stir gently when you add the ravioli; adding the water and covering helps steam them free from the pan.

Q: Can I make this ahead for a dinner party?

A: You can prepare the garlic-spinach mixture and store it in the fridge a day ahead, then finish the ravioli just before serving.