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To make this tasty One-Pot Spinach Ricotta Ravioli, gather these simple ingredients: - 1 package (about 9 oz) fresh spinach and ricotta ravioli - 2 cups fresh spinach, roughly chopped - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1/2 cup heavy cream - 2 cloves garlic, minced - 1 tablespoon olive oil - 1/2 teaspoon red pepper flakes (optional) - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - Fresh basil leaves for garnish You can swap ingredients based on what you have at home. Here are some ideas: - Use frozen spinach instead of fresh. Just make sure to thaw and drain it. - Swap vegetable broth with chicken broth for more flavor. - If you don't have heavy cream, try whole milk or a dairy-free milk. - Any small pasta can replace ravioli, like tortellini or even elbow macaroni. For this recipe, you will need a few handy tools: - A large pot for cooking the ravioli and sauce. - A wooden spoon or spatula for stirring. - A sharp knife and cutting board for chopping the tomatoes and garlic. - A measuring cup for the broth and cream. - A serving bowl for plating your delicious meal. These tools make cooking easy and fun! Start with a large pot. Heat the olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for about one minute. You want the garlic fragrant, but not burnt. Next, pour in the vegetable broth. Bring it to a gentle simmer. This will create a flavorful base for your dish. Now, add the halved cherry tomatoes and chopped spinach. Stir everything together. Cook for about three to four minutes. The spinach should wilt and blend into the broth. Carefully add the fresh spinach and ricotta ravioli to the pot. Gently stir to make sure the ravioli is submerged. Cover the pot with a lid. Cook for about four to six minutes. Stir occasionally so nothing sticks. The ravioli should be soft and cooked through when done. Once the ravioli is ready, lower the heat. Stir in the heavy cream and grated Parmesan cheese. Mix gently until everything combines and turns creamy. Season with salt and pepper to taste. If you want a soupier dish, add more broth. Serve the ravioli hot. Garnish with fresh basil leaves and an extra sprinkle of Parmesan. Enjoy your delicious one-pot meal! To get the best ravioli, use fresh ones. They cook quickly and taste great. When adding the ravioli to the pot, stir gently. This helps them cook evenly. Keep an eye on the time. Cook them for about 4-6 minutes. Check for doneness; they should be soft and tender. Add flavor with fresh herbs. Basil is a great choice for this dish. You can also try adding a squeeze of lemon juice. This gives a bright taste. If you like heat, use red pepper flakes. They add a nice kick without overpowering the dish. Lastly, don't forget the salt and pepper. These simple seasonings can make a big difference. You can make this dish ahead of time. Cook it fully and store it in the fridge. When ready to eat, reheat on low heat. Add a splash of broth to keep it creamy. Stir often while reheating. This helps prevent sticking. Enjoy your tasty meal without extra stress! {{image_2}} You can boost the protein in your dish easily. Try adding cooked chicken or shrimp. Simply sauté the protein in the pot before adding garlic. This gives the dish extra flavor. If you use shrimp, cook until pink and tender. For chicken, make sure it's diced small. Both options make the meal heartier. Feel free to switch the greens to fit your taste. Kale and arugula work well in this dish. If you use kale, chop it finely and add it with the broth. Arugula can be added at the end. Its peppery flavor adds a nice kick. Mixing greens can create new flavors and textures. If you want a lighter sauce, swap the heavy cream. Use half-and-half or coconut milk for a twist. For a vegan option, try almond or cashew cream. These alternatives keep the dish creamy but change the taste. Consider adding a splash of lemon juice for brightness. This keeps your meal fresh and interesting. To store leftovers, let the dish cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. The flavors will blend more as it sits, making it even tastier. If you want to freeze the dish, make sure it is cool. Use a freezer-safe container or bag. It will stay good for about one month. To avoid freezer burn, remove as much air as you can. Reheat the ravioli on the stove for best results. Add a splash of broth or cream to keep it creamy. Stir gently over low heat until warmed. You can also use the microwave if you're in a hurry. Heat in short bursts, stirring in between, to ensure even warming. Enjoy your meal just like fresh! Yes, you can use frozen ravioli. Just add them directly to the pot. You may need to cook them a bit longer, about 7-9 minutes. Keep an eye on them to ensure they are soft and heated through. Frozen ravioli works well in this recipe, so don’t worry about taste. This dish is already vegetarian! The main ingredients are fresh spinach and ricotta in the ravioli. Just make sure your vegetable broth is free from meat products. You can also add more vegetables, like bell peppers or mushrooms, for added flavor and nutrition. You can serve this dish with a simple salad or garlic bread. A side of roasted vegetables also pairs well. If you want more protein, grilled chicken or shrimp works great too. Enjoy it with a glass of white wine for a nice touch! This post covered how to make tasty One-Pot Spinach Ricotta Ravioli. We looked at key ingredients and fun ways to swap them. I shared essential tools and easy steps to make the dish. You learned tips for perfect cooking and flavor boosts. We also talked about variations, storage, and answered common questions. Making this dish is fun and simple. Enjoy your cooking adventure and impress everyone at your table!

One-Pot Spinach Ricotta Ravioli

Indulge in a deliciously easy cheesy one-pot spinach ricotta ravioli that will be a hit at your dinner table! This recipe combines fresh ravioli, vibrant spinach, and sweet cherry tomatoes in a creamy broth for a meal that's ready in just 20 minutes. Perfect for busy weeknights, this comforting dish is both satisfying and nutritious. Click through to discover how to make this delightful recipe and impress your family!
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Ingredients
  

1 package (about 9 oz) fresh spinach and ricotta ravioli

2 cups fresh spinach, roughly chopped

2 cups vegetable broth

1 cup cherry tomatoes, halved

1/2 cup heavy cream

2 cloves garlic, minced

1 tablespoon olive oil

1/2 teaspoon red pepper flakes (optional)

1/2 cup grated Parmesan cheese

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add minced garlic and red pepper flakes, and sauté for about 1 minute until fragrant, being careful not to burn the garlic.

    Pour in the vegetable broth and bring to a gentle simmer.

      Add the cherry tomatoes and fresh spinach to the pot, stirring to combine. Let it cook for about 3-4 minutes until the spinach wilts.

        Carefully add the fresh spinach and ricotta ravioli into the pot. Stir gently to make sure the ravioli is submerged in the broth.

          Cover the pot and cook for about 4-6 minutes, or until the ravioli is cooked through and soft. Make sure to stir occasionally to prevent sticking.

            Once cooked, lower the heat and stir in the heavy cream and grated Parmesan cheese. Mix gently until everything is well combined and creamy.

              Season with salt and pepper to taste. If needed, add more broth for a soupier consistency.

                Serve hot, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese if desired.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4