- 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!