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One Pot Skillet Ravioli Lasagna with Spinach and Kale |

One Pot Skillet Ravioli Lasagna with Spinach and Kale

  • Author: Aberdeen
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle with mozzarella cheese. Optional: broil in the oven for 2-3 minutes, until cheese is golden and bubbly.
  5. 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!