One-Pan 15-Minute Ravioli
One-Pan 15-Minute Ravioli
This skillet ravioli is sure to be something you'll be talking about for months, even after the quarantine is over. You only need a handful of ingredients and the melted burrata + crispy kale is a home run!
Ingredients
- 2 TBSP olive oil
- 2 cloves garlic, minced
- 2 cups torn kale leaves
- 1 package prepared ravioli of your choice
- 1/2 cup water
- 1/2 cup burrata cheese
- 1/4 cup Parmesan cheese, plus more for garnish
- Optional: a dozen or so basil leaves
Directions
- 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!
As we enter week 7… or 8, or 9? (I honestly can’t keep track anymore!) of this crisis and it’s now been almost 3 weeks since our last grocery delivery, I’m really scraping the bottom of the barrel right now when it comes to cooking and new recipes. I’m determined to use everything we have to it’s fullest potential and stretch what we have to last longer. That requires a little extra creativity. But the more cooking I do, the easier that’s actually become. And I’m not gonna lie – it’s also pretty fun! The greatest recipes are ones that I pulled out of thin air. Bonus points if they are also easy!
So take tonight’s recipe for example. I didn’t pull it out of thin air (it is mash up of a recipe by Smitten Kitchen and my Skillet Pasta from the blog, so be sure to check that out too!). Same concept, different ingredients. I had kale that I desperately wanted to use. And this fresh burrata, that yes I could have frozen (it really will last forever), but it felt like a perfect opportunity to use it fresh. I also had some frozen ravioli from Stew Leonard’s (Shrimp + Lobster ravioli to be exact, see below!), so it seemed like a good excuse to go all out and finally use that. But it’s really as simple as that. 15 minutes (no more, no less) and all in one pan, so minimal clean up! I really am looking out for you – I promise!
But I want to know what you have in your fridge and help make this achievable for you. You don’t have ravioli? Use frozen gnocchi. Or fresh pasta, cooked all dente. Don’t have kale? Add the green of your choice. The SK recipe called for spinach but I loved how the kale crisped up in this dish and added a little crunch. Spinach works and chard does too! Maybe even collard greens or broccoli rabe? Take a risk and get creative! Cheese? The options are endless. Mozzarella, ricotta, burrata or even mascarpone- you really just want it soft and meltable.
Over the past few weeks I’ve received tons of requests for recipes and tips for pantry-friendly meals. I would love to hear from you and learn what you’ve been trying out – what’s worked, what hasn’t, what you’ve enjoyed the most! We all may be trapped at home, but it doesn’t mean your cooking has to suffer. Reach out if you need any advice… or if you are ready to throw in the towel and just want me to deliver. 😉
