Skillet ravioli with spinach from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • moonflowerstitch on April 11, 2023

    Really delicious and really easy! (Even without the mascarpone since I had none), I used fresh tortellinis and a few stuck but I was able to get them up. Will probably just add a bit more water next time.

  • hirsheys on September 30, 2021

    I also had success with this one. I used artichoke ravioli (though I like the idea of adding a can of them, too!) and flipped the amounts of spinach and ravioli - 10 oz of spinach and maybe 7 oz pasta? I would do so again - the ratios were right on for me. The only issue I had was that my leftovers split a bit, so I might actually make this fresh in small batches, rather than heat up leftovers.

  • stef on August 27, 2020

    This was delicious. I used cream cheese and sour cream for the sauce. A few stuck to the pan and the broiling was uneven. I used fresh ravioli, so quick to make

  • kari500 on June 06, 2020

    Last night was my second time making this. First time I played by the rules, and my ravioli were from the fridge. We loved it. This time they were frozen, as was the spinach (Covid cooking). I added a can of artichoke hearts while sautéing the spinach, and that was wonderful. I used a local cheese (vauche) and it worked perfectly. Definitely had a problem with sticking, and took longer to cook, but it was so good. Maybe a bit more olive oil in the pan when the ravioli go in would help?

  • Emily Hope on November 15, 2019

    This is a good idea and we mostly liked the end result, but steaming the ravioli in the pan did not work for me at all--the (frozen) ravioli got completely stuck to the bottom of the pan, took at least 2x as long to steam as she said, and several ripped into pieces when I tried to dislodge them. By the time I was finished dealing with it, I deeply regretted not having just boiled them, which would have both taken less time and been less messy; live and learn. BUT, the idea is good for a quick and easy weeknight pasta. I added several slow-roasted tomatoes from the freezer and would do so again, along with doubling the spinach (or maybe just using a bunch of spinach instead of baby--more work but it doesn't shrink down to nothing. Or maybe frozen!) I'd also like to try creme fraiche instead of mascarpone, as the mascarpone made it pretty rich without adding much to the flavor.

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