Prep & Bake Creamy Tomato Spinach Ravioli

Includes recyclable aluminum tray

Allergens: Wheat, Soy, Milk, Eggs

Total: 40 min • Prep: 5 min

Servings:
Ingredients

  • Veggie Stock Concentrate

    1 unit

  • Ciabatta

    1 unit

  • Spinach

    5 ounce

  • Oven-Ready Tray

    1 unit

  • Crushed Tomatoes

    1 unit

  • Cream Cheese

    2 tablespoon

  • Spinach and Ricotta Ravioli

    9 ounce

  • Italian Seasoning

    1 tablespoon

  • Grape Tomatoes

    4 ounce

  • Parmesan Cheese Block

    1 unit

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

  • Cooking Spray

    2 units

  • Butter

    1½ tablespoon (tbsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

  • In oven-ready tray, combine crushed tomatoes, cream cheese, stock concentrate, half the Italian Seasoning, half the garlic powder, and ½ tsp salt. (For 4, evenly divide ingredients between two trays, using ½ tsp salt in each tray.)

Ingredient Quantities

  • Oven-Ready Tray

    1 unit

  • Crushed Tomatoes

    1 unit

  • Cream Cheese

    2 tablespoon

  • Italian Seasoning

    1 tablespoon

  • Garlic Powder

    1 teaspoon

  • Salt

    1 teaspoon (tsp)

2
  • Nestle ravioli into sauce, then evenly top wth grape tomatoes and spinach. TIP: Spread out spinach and press down, making sure no leaves hang over the edges of tray!
  • Coat a large piece of foil (two pieces of foil for 4 servings) with nonstick cooking spray or a drizzle of oil. Cover tray tightly with prepared foil, then cover with a second layer of foil. 
Ingredient Quantities

  • Spinach

    5 ounce

  • Grape Tomatoes

    4 ounce

  • Cooking Spray

    2 units

3

  • Bake on top rack (be sure your oven has preheated!) until spinach has wilted, grape tomatoes begin to burst, and ravioli are warmed through, 30 minutes. (For 4 servings, bake two trays side by side on top rack.)

Ingredient Quantities

  • Spinach

    5 ounce

  • Grape Tomatoes

    4 ounce

4

  • Meanwhile, grate Parmesan.

  • When ravioli have 5 minutes left, place remaining Italian Seasoning, remaining garlic powder, and 1½ TBSP butter (3 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30-45 seconds; stir to combine.

  • Halve ciabatta. Spread cut sides with garlic herb butter. 

Ingredient Quantities

  • Ciabatta

    1 unit

  • Italian Seasoning

    1 tablespoon

  • Garlic Powder

    1 teaspoon

  • Butter

    1½ tablespoon (tbsp)

5

  • Once ravioli have baked 30 minutes, remove tray from oven and carefully remove foil (watch out for steam!). Stir ravioli bake until spinach is combined. Sprinkle with half the Parmesan; return to top rack and bake, uncovered, until cheese melts, 2-4 minutes.

  • Place garlic bread, cut sides up, on a baking sheet; sprinkle evenly with remaining Parmesan. Toast on top rack (alongside ravioli) until cheese melts, 2-3 minutes (watch carefully!). (For 4 servings, toast garlic bread on middle rack.)

  • Halve garlic bread on a diagonal.

Ingredient Quantities

  • Spinach

    5 ounce

6

  • Divide ravioli bake and cheesy garlic bread between plates. Serve. TIP: Add a pinch of chili flakes to the ravioli bake for a spicy kick!