Description
Make this creamy roasted garlic ravioli entirely in one pan for a simple, flavorful weeknight dinner with minimal cleanup.
Ingredients
Scale
- 1 (25 ounce) package refrigerated cheese or spinach ravioli
- 1 head garlic
- 2 tablespoons olive oil
- 1 1/2 cups chicken or vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 5 ounces fresh baby spinach
- 1 tablespoon fresh parsley, chopped (optional garnish)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Slice the top quarter off the head of garlic to expose the cloves. Drizzle the exposed cloves with 1 teaspoon of olive oil, wrap the head loosely in aluminum foil, and roast for 30 minutes until soft.
- While the garlic roasts, lightly grease a 9×13 inch baking dish.
- Squeeze the soft, roasted garlic pulp out of the skins directly into the baking dish. Add the broth, heavy cream, Parmesan cheese, salt, and pepper to the dish. Whisk these ingredients together until the garlic is mostly incorporated into the liquid.
- Arrange the uncooked ravioli in a single layer in the prepared baking dish. Pour the liquid mixture evenly over the ravioli.
- Cover the baking dish tightly with aluminum foil. Bake for 20 minutes.
- Remove the foil. Stir the ravioli gently to coat them in the sauce. Add the baby spinach on top, pushing it down slightly into the sauce.
- Return the dish to the oven, uncovered, and bake for another 5 to 7 minutes, or until the spinach wilts and the sauce thickens slightly.
- Let the dish rest for 5 minutes before serving. Garnish with extra Parmesan cheese and fresh parsley, if desired.
Notes
- Use high-quality refrigerated ravioli for the best texture, as they cook well in the sauce.
- If the sauce seems too thick after baking, stir in a splash of extra broth or milk until you reach your desired consistency.
- For a richer flavor, substitute half of the heavy cream with half-and-half.
- Prep Time: 10 min
- Cook Time: 37 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6
- Sodium: 780
- Fat: 38
- Saturated Fat: 20
- Unsaturated Fat: 18
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 4
- Protein: 25
- Cholesterol: 95