Homemade Spinach and Ricotta Ravioli

This cheesy Spinach Ricotta Ravioli is a comforting, Italian-inspired casserole that’s easy to make and sure to become a family favorite. Combining store-bought four-cheese ravioli with browned ground beef, tender baby spinach, creamy ricotta, and melted mozzarella and parmesan, it delivers rich flavor with minimal effort.

Ready in about an hour, this dish works equally well for busy weeknights or relaxed weekend dinners. Serve it with a simple salad and crusty bread for a complete meal that’s perfect for company or a cozy family supper.

Why it’s Awesome

This baked ravioli stands out for several reasons:

• Cheesy and satisfying: The combination of ricotta inside the ravioli, plus ricotta scooped on top, shredded mozzarella and grated parmesan produces a creamy, melty finish.
• Make-ahead friendly: Assemble the casserole, refrigerate for up to 8 hours or overnight, and bake when you’re ready. It’s an excellent dish for planning ahead.
• Simple to prepare: Using refrigerated ravioli keeps prep quick while still delivering homemade taste without the work of making pasta from scratch.
• Versatile and crowd-pleasing: The classic combination of tomato sauce, seasoned beef, spinach and mixed cheeses makes this a reliable favorite for many palates.

Key Ingredients

Spinach: Baby spinach works best for ease and texture. If using larger leaves, chop them so they wilt evenly into the sauce.

Ricotta: Smooth ricotta adds creaminess and balances the tomato sauce. Use cow’s milk ricotta or a variety you prefer.

Ground beef: 85% lean ground beef or 90% lean ground sirloin gives flavor without excessive fat. Choose a quality source if possible.

Chicken broth: Adds depth to the tomato sauce; canned or homemade both work well.

Four-cheese ravioli: Refrigerated ravioli saves time and melts nicely in the sauce. Spinach-filled ravioli can be used as an alternative.

Mozzarella and Parmesan: Shredded mozzarella melts and browns under the broiler; grated parmesan adds umami and a salty finish.

Crushed tomatoes, red onion and garlic: These form the base of the sauce. Red onion is lightly caramelized to bring a touch of sweetness; yellow onion is a suitable substitute.

Directions

Follow these steps for a straightforward, delicious casserole:

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1. Preheat the oven to broil and position the rack about 9 inches from the heating element (or place it in the center if you prefer a gentler finishing bake). Lightly coat a 9 x 13-inch casserole dish with cooking spray; set aside.
2. In a large skillet over medium-high heat, brown 1 lb of ground beef until no pink remains. Drain off excess fat and transfer the beef to a plate.
3. Add 1 tablespoon of extra virgin olive oil to the skillet, return heat to medium-high, and sauté 1 medium sliced red onion until tender, about 8–10 minutes. Stir in 3 cloves of chopped garlic and cook for about 1 minute until fragrant.
4. Pour in a 28-oz can of crushed tomatoes, 1 cup chicken broth, 2 tablespoons balsamic vinegar, 1 teaspoon dried Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir to combine and bring to a gentle boil.
5. Add a 20 oz package of refrigerated four-cheese ravioli, submerging the pieces in the sauce. Cover, reduce heat to low, and simmer until the ravioli are tender, about 8–10 minutes. If using frozen ravioli, adjust cooking time or cook separately according to package directions before adding to the sauce.
6. Return the cooked beef to the skillet and stir to combine. Add a 5 oz package of baby spinach in two batches, stirring until the leaves wilt into the sauce.
7. Transfer the ravioli mixture to the prepared casserole dish. Spoon six even dollops of 1 cup ricotta cheese across the top, then sprinkle with 1 cup shredded mozzarella and ½ cup grated parmesan.
8. Broil until the cheese is melted and a deep golden brown, about 5–7 minutes, watching closely to prevent burning. Alternatively, bake at 350°F for 25–35 minutes if you prefer a slower, gentler finish. Garnish with torn fresh basil leaves before serving.

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When the cheese is bubbly and golden, remove the casserole from the oven and let it rest a few minutes before serving. This helps the sauce settle and makes serving easier.

Recipe Tips and Variations

• Cheese swaps: Use fontina, provolone, or a mild cheddar if you want to experiment—choose cheeses that melt well. If you prefer to skip ricotta, omit it or replace it with mascarpone for extra creaminess.
• Make it vegetarian: Omit the ground beef and use vegetable broth instead of chicken broth. Confirm the ravioli filling is meat-free.
• Frozen ravioli: If you use frozen ravioli, either cook them separately according to package directions or allow more simmering time in the sauce so they reach tenderness.
• Slow bake option: Instead of broiling, bake at 350°F for 25–35 minutes until heated through and cheese is melted, then switch to broil for 1–2 minutes to brown the top if desired.
• Make ahead: Assemble the casserole through the cheese step, cover and refrigerate up to 8 hours or overnight. Bake in a preheated 350°F oven for 45–60 minutes until heated through, then broil briefly for color.

FAQs

Ingredients

• 1 lb 85% lean ground beef (or 90% lean ground sirloin)
• 1 tablespoon extra virgin olive oil
• 1 medium red onion, halved and thinly sliced (or sweet yellow onion)
• 3 cloves garlic, finely chopped
• 1 (28-oz) can crushed tomatoes
• 1 cup chicken broth (canned or homemade)
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 (20 oz) package refrigerated four-cheese ravioli
• 1 (5 oz) package baby spinach
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated parmesan cheese
• Fresh basil leaves, torn, for garnish (optional)

If you try this recipe, consider leaving a rating or comment to share your experience and any tweaks you made. Enjoy this comforting, cheesy baked ravioli any night of the week.