Spinach and parmesan ravioli gratins

The recipe I am giving you today is one of my favorite recipes. This is THE dish that helps out when you lack time, desire or inspiration.
When I go shopping, a packet of ravioli very often lands in my trolley, in anticipation of those moments. Most of the recipe is already done. Indeed, all that remains is to open the package, arrange the ravioli in a dish, cover with cream and cheese and put it all in the oven. It’s very simple!

To make it a more balanced dish, I like to add spinach. And I cover everything with grated parmesan.
All that remains is to go to the table…

Spinach and parmesan ravioli gratins:

For 2 people:

4 plates of Dauphiné ravioli
100g fresh spinach
100 ml liquid cream
30 g parmesan
salt pepper

Preheat the oven to 180°C.

Brown the spinach in a little olive oil. They should just drop slightly.

Separate half of the ravioli and put them in 2 small dishes.
Cover with spinach. Season.
Arrange the rest of the ravioli, tearing them apart.

Spread the cream then cover with grated parmesan.
Season.

Cook for 15/20 minutes.

Serve immediately.

To finish: these quantities are for 2 people if you only eat that. You can also make smaller portions, especially for children.


I buy spinach in bags, ready to cook. It’s very useful.
Those found in bulk are much larger, and you have to remember to remove the ribs before cooking them.


You can even keep a packet of ravioli in the freezer. As a result, it is even easier to detach them. and like that, we are always sure to have some at home.

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