15 Minute One Pan Ravioli Recipe
If you’re anything like me, you love a delicious meal that comes together in a snap! This 15 Minute One Pan Ravioli Recipe is perfect for busy weeknights when you want something hearty and satisfying without spending hours in the kitchen. With minimal cleanup and maximum flavor, this dish features fresh ravioli, vibrant cherry tomatoes, and a hint of basil pesto, all cooked in one pan. Let’s dive in and create a comforting meal that’s as delightful to eat as it is easy to prepare.
Why I Love This Recipe
This 15 Minute One Pan Ravioli Recipe is a lifesaver when time is tight. The combination of fresh ingredients not only brings a burst of flavor but also makes for a visually appealing dish. Plus, it’s incredibly versatile—feel free to switch up the ravioli filling or add extra veggies based on what you have on hand. It’s a no-fuss recipe that satisfies cravings without the hassle of multiple pots and pans.
Gather These Ingredients
To make this delightful one-pan dish, you’ll need the following ingredients:
- 1 tablespoon butter – For sautéing and adding richness.
- 1 clove garlic, minced – To infuse the dish with aromatic flavor.
- 1 package fresh ravioli (1 pound) – Choose cheese, spinach, or any filling you like.
- 1 cup baby tomatoes – Sweet and juicy, they add freshness.
- 1/4 cup fresh basil leaves – For a fragrant finish.
- 1/2 cup vegetable stock – To cook the ravioli and create a flavorful sauce.
- 1 tablespoon basil pesto – Adds a delicious herbal note.
- 1/2 cup white navy beans – For extra protein and texture.
- Pinch of chili flakes – For a hint of heat.
- Salt to taste – Enhances all the flavors.
- Parmesan cheese for sprinkling – To finish the dish on a cheesy note.
Hardware & Gadgets
Before you start cooking, gather these kitchen essentials:
- Large skillet or frying pan – A good quality non-stick pan works best for easy cooking and cleanup.
- Wooden spoon or spatula – For stirring the ingredients without scratching your pan.
- Measuring cups and spoons – For accuracy in your ingredients.
- Knife and cutting board – For chopping the garlic and basil.
15 Minute One Pan Ravioli Recipe — Do This Next
Now, let’s get started on this 15 Minute One Pan Ravioli Recipe. Follow these simple steps:
Step 1: Sauté Garlic
In a large skillet, melt the tablespoon of butter over medium heat. Once melted, add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn it!
Step 2: Add Tomatoes
Add the cup of baby tomatoes to the skillet. Stir gently to coat them in the garlic butter. Cook for about 2-3 minutes until the tomatoes start to soften and release their juices.
Step 3: Cook the Ravioli
Now, it’s time to add the fresh ravioli to the pan. Pour in the vegetable stock and bring the mixture to a gentle simmer. Cook the ravioli according to the package instructions, usually around 3-5 minutes, until they float to the top.
Step 4: Add Beans and Pesto
Once the ravioli are cooked, stir in the white navy beans and basil pesto. Mix everything together gently, allowing the beans to heat through and the pesto to coat the ravioli.
Step 5: Season and Garnish
Sprinkle a pinch of chili flakes and salt to taste. Remove from heat and toss in the fresh basil leaves. Serve the ravioli hot, topped with a generous sprinkle of Parmesan cheese.
Substitutions by Category
If you’re missing an ingredient or two, no worries! Here are some substitutions you can make:
- Ravioli: Use tortellini or any other pasta of your choice.
- Butter: Olive oil or coconut oil can be used instead.
- Vegetable stock: Chicken stock or water can work in a pinch.
- White navy beans: Any canned beans like chickpeas or black beans can be substituted.
- Basil pesto: You can make a quick homemade version or use sun-dried tomato pesto for a twist.
Behind the Recipe
This 15 Minute One Pan Ravioli Recipe is inspired by the need for quick, nutritious meals that don’t skimp on flavor. I wanted to create a dish that’s not only easy to throw together but also allows for improvisation based on whatever fresh ingredients are available. The addition of beans boosts the protein content, making it a satisfying meal for any time of the day.
Best Ways to Store
If you have leftovers (which is rare because it’s so good!), here’s how to store them:
Allow the ravioli to cool completely, then transfer them to an airtight container. Store in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the microwave or on the stovetop with a splash of vegetable stock to loosen up the sauce.
Top Questions & Answers
Can I use frozen ravioli instead of fresh?
Absolutely! If using frozen ravioli, you may need to adjust the cooking time according to the package instructions, and add a few extra minutes to ensure they are heated through.
What other vegetables can I add to this dish?
You can add a variety of vegetables! Zucchini, bell peppers, or spinach would all be great additions. Just sauté them with the garlic before adding the tomatoes.
Can I make this recipe vegan?
Yes! Simply substitute the butter with olive oil, omit the Parmesan cheese, and use a vegan pesto. The rest of the ingredients are already plant-based.
How can I make this dish spicier?
If you want to amp up the heat, add more chili flakes or even some diced jalapeños when sautéing the garlic. You can also serve it with a drizzle of hot sauce!
More from the Kitchen
If you enjoyed this recipe, check out some of my other favorites:
- Quick Veggie Stir-Fry – A colorful medley of vegetables in a savory sauce.
- Creamy One-Pan Mushroom Pasta – Rich and comforting with earthy flavors.
- Easy Spinach and Cheese Quesadillas – Perfect for a quick lunch or dinner!
Hungry for More?
I hope you enjoy making this 15 Minute One Pan Ravioli Recipe as much as I do! It’s a fantastic way to enjoy a homemade meal without the fuss. Perfect for busy families, this dish brings everyone together for a deliciously satisfying dinner in no time. Now, roll up your sleeves and let’s get cooking!
15 Minute One Pan Ravioli Recipe
Ingredients
Equipment
Method
- In a large skillet, melt the tablespoon of butter over medium heat. Once melted, add the minced garlic and sauté for about 30 seconds, or until fragrant. Be careful not to burn it!
- Add the cup of baby tomatoes to the skillet. Stir gently to coat them in the garlic butter. Cook for about 2-3 minutes until the tomatoes start to soften and release their juices.
- Now, it’s time to add the fresh ravioli to the pan. Pour in the vegetable stock and bring the mixture to a gentle simmer. Cook the ravioli according to the package instructions, usually around 3-5 minutes, until they float to the top.
- Once the ravioli are cooked, stir in the white navy beans and basil pesto. Mix everything together gently, allowing the beans to heat through and the pesto to coat the ravioli.
- Sprinkle a pinch of chili flakes and salt to taste. Remove from heat and toss in the fresh basil leaves. Serve the ravioli hot, topped with a generous sprinkle of Parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Feel free to switch up the ravioli filling or add extra veggies based on what you have on hand.
- To make this dish vegan, substitute butter with olive oil and omit the Parmesan cheese.
