Go Back
Easy 15 Minute One Pan Ravioli Recipe photo

15 Minute One Pan Ravioli Recipe

This 15 Minute One Pan Ravioli Recipe is a quick and satisfying meal, bursting with fresh flavors and minimal cleanup!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Ravioli:
  • 1 tablespoon butter For sautéing and adding richness.
  • 1 clove garlic minced
  • 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
  • 1 pinch chili flakes for a hint of heat
  • to taste Salt enhances all the flavors
  • to taste Parmesan cheese for sprinkling

Equipment

  • Large Skillet or Frying Pan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Cooking Instructions:
  1. 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!
  2. 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.
  3. 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.
  4. 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.
  5. 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.