15 Minute One Pan Ravioli Recipe
A quick, one-pan skillet ravioli with tomatoes, beans, and basil ready in about 15 minutes.
Servings: 4 servings
Ingredients
- 1 tbsp butter
- 1 clove garlic minced
- 1 package fresh ravioli about 1 lb, any filling (cheese, spinach, etc.)
- 1 cup baby tomatoes
- 1/4 cup fresh basil leaves
- 1/2 cup vegetable stock
- 1 tbsp basil pesto
- 1/2 cup white navy beans
- chilli flakes pinch, to taste
- salt to taste
- Parmesan cheese for sprinkling, optional
Instructions
- Heat a 9-inch deep skillet over medium heat and add the butter until melted.
- Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Add the fresh ravioli and baby tomatoes to the skillet and sauté together for about 1 minute to warm the ravioli and soften the tomatoes.
- Stir in the fresh basil leaves and sauté for another 2 minutes.
- Pour in the vegetable stock, cover the skillet, and cook for 8–10 minutes, or until the ravioli are tender, checking once to ensure there is enough liquid.
- Uncover and add the white navy beans and basil pesto, stirring gently; cook for about 3 more minutes to heat through and combine flavors.
- Season with a pinch of chilli flakes and salt to taste, then finish with a sprinkle of Parmesan cheese if desired and serve immediately.
Equipment
- 9-inch deep skillet
- Spatula or Wooden Spoon
- Measuring Cups and Spoons
Notes
- You can swap the beans for asparagus, broccoli, or chickpeas.
- A pinch of chilli flakes adds a nice kick.
- Sprinkle fresh Parmesan just before serving.
- Use any fresh ravioli filling you prefer.
- Watch the liquid level while cooking to prevent sticking.