Oh hey guys! I hope you had as fabulous a Christmas as I did! I took the holiday off and spent the whole time playing Skyrim on the Nintendo switch ????. It was marvelous. I did also do a lot of fun cooking, even some new stuff I hadn’t tried before!
We baked up some ginger molasses cookies because obviously, and started a new tradition of homemade ramen bowls for Christmas Eve dinner ????. However, Christmas day we tried a little something new! And oh man. We have a new favorite: herb crusted beef roast with horse radish cream. I will definitely be sharing that recipe with you soon because omg you need it in your life. Of course, for side dishes we had some skinny scalloped potatoes, a tray of roasted rainbow carrot veggies, and a beet salad for the greens (gotta have ’em).
I ate for days.
Which is why it’s safe to say I’ll be taking it easy at the start of 2018 meals wise. Here come the one pot wonders, the stove top skillet dinners, and the instant pot/slow cooker recipes. To start off, I remade one of my all time favorites to share with you here at the end of 2017 because I have a feeling you might want a breather from Christmas status cooking. Say hello (again) to easy peezy one pot skillet ravioli lasagna with spinach and kale!
Have you ever wanted to make lasagna and then shuddered at the thought of how much you’d have to do to get it started? Boiling that pasta, laying it out, cooking the meat…on and on. Plus you’re hungry. Now. Like on the verge of some serious “hangry” business.
Solution: One pot skillet ravioli lasagna! All the same flavors and ingredients, done in one pot and finished in 25 minutes. I repeat, 25 minutes. Of course, there is also a quick optional couple minutes for a broil to get that sprinkle of mozzarella all golden and bubbly.
Best thing ever about this recipe? It’s a hearty meal that’s done in less than 30 minutes as opposed to the daaaaays it takes to make lasagna. Plus, you can put your own twist on it!
Feel free to mix and match with your ravioli to get different flavors. I used a mushroom stuffed ravioli and a parmesan black pepper ravioli but you can get whatever kind tickles your fancy. Even get one stuffed with spinach and chicken for some extra nutrition!
Speaking of spinach, I also like veggies in my lasagna but I didn’t want to go too crazy since it’s stove top. I stuck with easy baby spinach and little kale. They only take a couple minutes to cook up in the sauce so you don’t have to wait for any veggies to soften down.
Be aware: this one pot skillet ravioli lasagna is super saucy. Just the way it should be right?? The sauce will make sure the ravioli will cook through as well as keep it from drying out. Plus it has globs of ricotta cheese that swirl about, making every bite full of cheesy goodness. Basically, make sure you use a large skillet, with tall sides preferred. A dutch oven would even work!
PS. Make sure to top with some mozzarella for extra cheesiness. This is pretty much the only way I’m gunna make “lasagna” for a while. Go one pot wonders and skillet dinners for 2018!
- 18 ounces refrigerated ravioli (I used two different types for extra flavor: 9 ounces of wild mushroom ravioli, and 9 ounces of cheesy parmesan ravioli, both from Pasta Prima)
- 14 ounce can diced tomato, drained
- 14 ounce tomato sauce
- 1 1/2 teaspoons dried basil
- 1 1/2 teaspoons dried oregano
- 1 cup chicken stock
- 3 cups baby spinach and kale, roughly chopped
- 4 ounces part skim ricotta cheese
- 1/2 cup mozzarella cheese
- Salt, Ground black pepper to taste
- Fresh basil, roughly chopped for garnish
- In a large oven safe skillet with tall sides or dutch oven, over medium-high heat, stir together tomatoes, tomato sauce, basil, oregano, chicken stock, spinach and kale plus a pinch of salt. Bring to a boil.
- Reduce to a simmer and cook about 5 minutes, until spinach and kale has started to wilt and liquid has somewhat thickened. Add salt to taste.
- Stir in ravioli and add ricotta cheese in large chunks around the pan. Return to a boil. Cover, reduce heat and simmer for 7-10 minutes*, until ravioli is cooked through.
- Sprinkle with mozzarella cheese. Optional: broil in the oven for 2-3 minutes, until cheese is golden and bubbly.
- Remove from heat and let rest for 2-3 minutes to allow the sauce to set up a little bit. Top with fresh ground black pepper, and roughly chopped basil.
Check the directions for al dente on the ravioli box. I used large ravioli from Pasta Prima, and it takes about 9-10 minutes for those to reach al dente.
Use different types of ravioli! Throw in some stuffed with mushrooms, cheese, chicken, and even spinach!