This baked ravioli is a comfort dish that your family will ask for night after night.
Everyone will be excited to dig into thiscomforting skillet supper.
Look for ravioli in the refrigerated sectionour Test Kitchen prefers Buitoni brand.
Credit:Antonis Achilleos; Prop Styling: Claire Spollen; Food Styling: Torie Cox
Substitute ground turkey or chicken for the beef, or replace the spinach with Swiss chard leaves.
can crushed tomatoes
1cupchicken stock
1teaspoondried Italian seasoning
1teaspoonkosher salt
1/4teaspoonblack pepper
1(20-oz.)
refrigerated four-cheese ravioli (such as Buitoni)
1(5-oz.)
Place a 12-inch cast-iron skillet on stove-top over medium-high.
Add beef; cook, stirring often, until browned, 8 to 10 minutes.
Remove beef; drain and set aside.
Add garlic to skillet; cook, stirring constantly, until fragrant, about 1 minute.
Stir in crushed tomatoes, stock, Italian seasoning, salt, pepper, and ravioli.
Bring to a boil; reduce heat to medium.
Cover and simmer until ravioli are tender, about 8 minutes.
Uncover and return cooked beef to skillet.
Stir in half of spinach, and cook just until wilted.
Repeat with remaining spinach.
Top with mozzarella and Parmesan.
Broil in preheated oven until cheese is melted and golden, about 6 minutes.
Remove from oven, and garnish with fresh basil.
