Skillet Ravioli with Broccoli and Spinach

Next time I'll broil it a bit toastier

This is another keeper from the Martha Stewart meal kit. This one is very easy to do without the kit, since it doesn't use many ingredients. I also love that it's a one-pot meal, and it comes together quickly.

The original recipe uses mascarpone, which yes, is delicious. But I've substituted cream cheese twice now, and it's still yummy.

I remain fascinated by how perfectly the broccoli and spinach end up being cooked using this method. I'm curious about branching out and trying other vegetables, but I lack confidence that the vegetables would turn out so well. Also, I love the sheer quantity of vegetables in this recipe! We very easily eat the entire crown of broccoli and 3 oz of spinach in 2-3 servings, and it doesn't feel like a chore.

The Recipe:

1 small crown broccoli, cut into bite-sized pieces

3 cloves garlic, minced

1 oz parmesan, grated

3 oz baby spinach

1 package cheese ravioli (the refrigerated type)

3 oz cream cheese

1 tb olive oil

salt and pepper to taste

Preheat the oven to broil.
Heat olive oil in a 10-inch ovenproof skillet over medium-high. Add broccoli and a pinch of salt, and stir to coat evenly. Add 1/4 c water, then cover and cook 2-3 minutes.
Add chopped garlic and stir for 1 minute.
Add spinach, then cover and cook until spinach is wilted, about 2 minutes.
Move the vegetables to a bowl.
To the skillet, add the ravioli, 1/2 c water, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook 5 minutes.
Remove from heat. Stir in the cream cheese and half of the parmesan, and season to taste with salt and pepper. Fold in the vegetable mixture.
Top with the remaining parmesan. Broil for about 3 minutes until the tops are slightly browned and crispy.

The Verdict:

Overall grade: A+

Overall reason: Delicious, impressive, easy, and so many vegetables!

Time to prepare: 30 minutes

Husband quote: "I think you should call it RAD-ioli."

Comments

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