Skillet Ravioli with spinach and chicken

Skillet Ravioli with Spinach and Chicken

Skillet Ravioli with Spinach and Chicken

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Recipe by Anne Walling Course: Pasta, Vegetarian

This is one I stumbled across recently and it is very quick and easy as well as delicious. If you prefer, you can leave out the chicken and this could be a vegetarian dish.
It serves 4 as a main course. It could also be a side dish for 10 – 12 people.


  • 2 tablespoons olive oil, divided

  • 1 pound chicken breasts, chopped into bite-size pieces

  • 2 large garlic cloves, finely chopped

  • 5 ounces baby spinach

  • 1 teaspoon salt

  • 1/2 teaspoon freshly ground black pepper

  • 18 ounces refrigerated or frozen ravioli

  • 1/2 cup Parmesan cheese, grated

  • 6 tablespoons mascarpone cheese


  • Heat broiler with a rack about 6 inches from the heat source.
  • In a medium-large ovenproof skillet over medium-high heat, add 1 tablespoon of the olive oil and heat. Add the pieces of chicken to the pan and cook, stirring often, until the chicken pieces are cooked through and have started to brown a bit on the edges, about 5 minutes. Remove the chicken to a plate and set it aside.
  • Return the pan to medium-high heat and add the other tablespoon of olive oil. Add garlic and stir constantly. Cook until garlic is barely golden, about 30 seconds to 1 minute. It’s important that the garlic doesn’t burn. Add spinach and few pinches of salt and black pepper and cook until spinach is wilted, about 3 to 4 minutes. Remove the spinach and garlic and add to the chicken. Set it aside again.
  • Return the skillet to the heat and turn the heat up to high. Place the cold ravioli and 1/2 cup water, and a few more pinches of salt in the skillet and bring to a boil. Then reduce heat to medium and cover the skillet with a lid. Let the ravioli steam for 3 – 5 minutes (the longer time will be needed if your ravioli is frozen). Check a piece of ravioli to see that it’s heated through and tender. Once the ravioli is just cooked through, turn off the heat.
  • Add the chicken, garlic, and spinach (including any juices that may have accumulated on the plate) to the skillet with the ravioli. The ravioli is very fragile at this point, so handle it very gently. Spoon the mascarpone in tiny dollops around the ravioli mixture. Gently stir the ravioli mixture and cheese together just a little bit. You want the mascarpone cheese to coat the ravioli and chicken a bit.
  • Sprinkle the Parmesan cheese over the ravioli and place the skillet under the broiler for 3 – 6 minutes. You want the ravioli to be browned in places. Serve hot straight from the skillet.

One Comment

  1. Pingback: Skillet Ravioli with Spinach and Chicken — Saute & Sip | My Meals are on Wheels

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