15 Minute One Pan Ravioli Recipe
A quick, one-pan ravioli skillet with tomatoes, basil, white beans and a light broth for a simple weeknight meal.
Equipment
- 9-inch deep skillet
- Spatula or wooden spoon
- Measuring cups and spoons
- lid for skillet
Ingredients
- 1 tablespoon butter
- 1 clove garlic minced
- 1 package (1 lb) fresh ravioli cheese, spinach, or any filling you like
- 1 cup baby tomatoes
- 1/4 cup fresh basil leaves
- 1/2 cup vegetable stock
- 1 tablespoon basil pesto
- 1/2 cup white navy beans canned or cooked
- pinch chilli flakes
- salt to taste
- Parmesan cheese for sprinkling, optional
Instructions
- Heat a 9-inch deep skillet over medium heat and melt the butter.
- Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to brown it.
- Add the fresh ravioli and baby tomatoes to the skillet and sauté for 1 minute, gently tossing to coat with butter and garlic.
- Stir in the fresh basil leaves and sauté for 2 minutes.
- Pour in the vegetable stock, cover the skillet, and cook until the ravioli are tender, about 8–10 minutes.
- Remove the lid, add the white navy beans and basil pesto, and cook uncovered for another 3 minutes to heat through and slightly reduce the liquid.
- Season with salt and a pinch of chilli flakes to taste, then sprinkle with Parmesan if desired and serve immediately.
Notes
- Swap beans for asparagus, broccoli, or chickpeas if desired.
- A pinch of chilli flakes and fresh Parmesan elevate the dish.
- Use any fresh ravioli filling you prefer.
- Use canned navy beans drained for speed.