Best 2 One Pan Tuscan Ravioli Recipes

One pan tuscan ravioli is an easy-to-make, one-pot meal, that is quick, simple, incredibly flavorful and loaded with cheese. This recipe combines flavors of Italy in one simple dish, starting with sweet tomatoes, herbaceous basil and cheesy ravioli. It is best paired with hearty Tuscan bread to complete this filling dish.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY TUSCAN RAVIOLI

Creamy Tuscan Ravioli image

This creamy Tuscan ravioli recipe is super simple, quick, and flavorful. Sun-dried tomatoes, spinach, garlic, and plenty of cream turn grocery store ravioli into a gourmet meal.

Provided by Natasha Bull

Categories Main Course

Time 15m

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic (minced)
1/2 cup chicken or vegetable broth
1 cup heavy/whipping cream
1 teaspoon lemon juice
1/4 cup sun-dried tomatoes
1 pound cheese ravioli ((see recipe note))
1 cup (packed) fresh baby spinach
Fresh basil (optional) (to taste)
Salt & pepper (to taste)
Freshly grated parmesan cheese (optional) (to taste)

Steps:

Add the oil and butter to a skillet over medium-high heat. Once it's melted, add the garlic and cook for 30 seconds.
Add in the chicken broth, cream, lemon juice, and sun-dried tomatoes. Stir in the ravioli.
Cover the pan and reduce the heat to medium-low. Cook it for 5 minutes with the lid on.
Give the ravioli a stir. The sauce should be a bit thicker by now. If it's still too watery for your liking, cover the pan for another minute or so.
Stir in the spinach (and basil if using), cover the pan again, and let it wilt for a minute or two.
Season the dish with salt & pepper as needed and add parmesan cheese if using. Serve immediately.

ONE-PAN TUSCAN RAVIOLI

One-Pan Tuscan Ravioli image

Sometimes I use chickpeas instead of cannellini beans, grated Asiago or Provolone instead of Parmesan, and all zucchini if I don't have eggplant. Very flexible! -Sonya Labbe, West Hollywood, California

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
2 cups cubed eggplant (1/2 inch)
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 medium zucchini, halved lengthwise and cut into 1/2-inch slices
1 package (9 ounces) refrigerated cheese ravioli
1 can (15 ounces) cannellini beans, rinsed and drained
Shredded Parmesan cheese
Thinly sliced fresh basil

Steps:

In a large skillet, heat oil over medium heat; saute eggplant until lightly browned, 2-3 minutes., Stir in tomatoes, broth and zucchini; bring to a boil. Add ravioli; cook, uncovered, over medium heat until ravioli are tender, 7-9 minutes, stirring occasionally. Stir in beans; heat through. Sprinkle with cheese and basil.

Nutrition Facts : Calories 376 calories, Fat 10g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 1096mg sodium, Carbohydrate 56g carbohydrate (11g sugars, Fiber 8g fiber), Protein 16g protein.

Tips:

Use a large skillet or Dutch oven to ensure that all of the ingredients can fit comfortably and cook evenly.
If you don't have a lid for your skillet or Dutch oven, use a piece of aluminum foil to cover the pan tightly.
Be careful not to overcrowd the pan, or the ravioli will not cook evenly.
Stir the ravioli gently so that it doesn't stick to the bottom of the pan.
If the sauce is too thick, add a little bit of water or broth.
If the sauce is too thin, simmer it for a few minutes to reduce it.
Serve the ravioli immediately, topped with grated Parmesan cheese and fresh basil.

Conclusion:

One-pan Tuscan ravioli is a quick and easy weeknight meal that is sure to please the whole family. With its creamy sauce, tender ravioli, and flavorful vegetables, this dish is a delicious and satisfying way to end a busy day. So next time you're looking for a simple and delicious dinner idea, give one-pan Tuscan ravioli a try. You won't be disappointed!