18 Easy Frozen Ravioli Recipes Deliciously Creative

Craving comfort food but short on time? Frozen ravioli is your secret weapon for quick, delicious meals that feel homemade. Whether you’re whipping up a cozy weeknight dinner or impressing guests with minimal effort, these 18 creative recipes turn humble store-bought ravioli into something extraordinary. From cheesy bakes to fresh seasonal twists, get ready to fall in love with easy meals that taste like you spent hours in the kitchen!

Creamy Garlic Parmesan Frozen Ravioli

Yesterday, as the evening light faded, I found myself craving something comforting yet effortlessly elegant. This creamy garlic parmesan frozen ravioli is the answer to those quiet nights when simplicity and flavor must coexist.

Ingredients

• For the ravioli:
  • 1 (20 oz) package frozen cheese ravioli
• For the sauce:
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1/4 tsp salt
  • 1/8 tsp black pepper
• For garnish:
  • Fresh parsley, chopped
  • Additional grated parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the frozen ravioli to the boiling water and cook for 4-5 minutes, or until they float to the top, indicating they’re done.
3. While the ravioli cooks, melt the butter in a large skillet over medium heat. Tip: Keep the heat medium to prevent the garlic from burning.
4. Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant.
5. Pour in the heavy cream, stirring constantly to combine with the garlic and butter. Tip: Stirring constantly prevents the cream from separating.
6. Reduce the heat to low and simmer the sauce for 3 minutes, allowing it to thicken slightly.
7. Stir in the grated parmesan cheese, salt, and black pepper until the cheese is fully melted and the sauce is smooth.
8. Drain the cooked ravioli and add them to the skillet with the sauce, gently tossing to coat each piece evenly. Tip: Tossing gently ensures the ravioli don’t break apart.
9. Serve the ravioli hot, garnished with fresh parsley and additional parmesan cheese.

Delightfully creamy with a punch of garlic and the salty tang of parmesan, this dish wraps you in warmth. Try serving it alongside a crisp green salad to balance the richness, or enjoy it as is for a truly indulgent experience.

Spicy Tomato Basil Frozen Ravioli Bake

Wandering through the flavors of summer, this dish captures the essence of ripe tomatoes and fresh basil, frozen in time within tender ravioli, then baked to perfection with a spicy kick that warms the soul.

Ingredients

• For the bake:
  • 1 (25 oz) package frozen cheese ravioli
  • 2 cups marinara sauce
  • 1/2 cup heavy cream
  • 1 tsp red pepper flakes
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup fresh basil leaves, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a medium bowl, whisk together the marinara sauce, heavy cream, and red pepper flakes until well combined.
3. Spread a thin layer of the sauce mixture at the bottom of the prepared baking dish.
4. Arrange the frozen ravioli in a single layer over the sauce.
5. Pour the remaining sauce evenly over the ravioli, ensuring each piece is lightly coated.
6. Sprinkle the shredded mozzarella and grated Parmesan cheeses over the top.
7. Cover the dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
9. Let the bake sit for 5 minutes before sprinkling with fresh basil.

Delightfully, the ravioli emerges from the oven with a creamy, spicy sauce clinging to each piece, while the cheeses form a golden blanket that contrasts beautifully with the bright basil. Serve it straight from the dish for a family-style meal that invites everyone to dig in.

Cheesy Spinach and Artichoke Frozen Ravioli

Yesterday, as the evening light faded, I found myself craving something comforting yet effortless, a dish that would wrap me in warmth without demanding too much of my time or energy. That’s when the idea of transforming frozen ravioli into something special took hold, leading me to create this Cheesy Spinach and Artichoke Frozen Ravioli.

Ingredients

• For the ravioli:
  • 1 (20 oz) package frozen cheese ravioli
• For the sauce:
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
• For the filling:
  • 1 cup chopped spinach, thawed and drained
  • 1/2 cup chopped artichoke hearts, drained

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil. Add the frozen ravioli and cook for 4 minutes, then drain. Tip: Ravioli should be al dente as it will continue to cook in the oven.
3. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
4. Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes. Tip: Stir constantly to prevent the sauce from burning.
5. Remove the saucepan from heat. Stir in the mozzarella, Parmesan, garlic powder, and salt until the cheeses are melted and the sauce is smooth.
6. In a large bowl, combine the cooked ravioli, spinach, artichoke hearts, and cheese sauce. Gently toss to coat evenly.
7. Transfer the mixture to the prepared baking dish. Bake for 20 minutes, or until bubbly and lightly golden on top. Tip: For a crispier top, broil for the last 2 minutes of baking.

Once baked, the ravioli emerges with a creamy, velvety sauce clinging to each piece, the spinach and artichoke adding a slight bite and freshness. Serve it straight from the oven, perhaps with a sprinkle of fresh basil or a side of crusty bread to soak up the extra sauce.

Lemon Butter Herb Frozen Ravioli

Yesterday, as the evening light faded, I found myself craving something both comforting and effortlessly elegant. Lemon Butter Herb Frozen Ravioli emerged as the answer, a dish that marries the convenience of frozen ravioli with the bright, aromatic allure of fresh herbs and citrus.

Ingredients

For the ravioli:

• 1 (16 oz) package frozen cheese ravioli

For the sauce:

• 4 tbsp unsalted butter
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the frozen ravioli to the boiling water and cook for 4-5 minutes, or until they float to the top, indicating they’re done.
3. While the ravioli cooks, melt the butter in a large skillet over medium heat until it begins to foam slightly, about 2 minutes.
4. Stir in the lemon juice, lemon zest, parsley, basil, salt, and pepper into the melted butter, cooking for 1 minute to allow the flavors to meld.
5. Drain the ravioli gently, then add them to the skillet with the lemon butter herb sauce, tossing lightly to coat each piece evenly.
6. Cook for an additional 1-2 minutes, just until the ravioli are well-coated and heated through.

Kindly, the ravioli are best served immediately, their tender pockets of cheese enveloped in the vibrant, buttery sauce. For a touch of whimsy, garnish with additional lemon zest or a sprinkle of microgreens, turning a simple meal into a moment of delight.

Pesto Alfredo Frozen Ravioli Skillet

Kneading through the quiet of the evening, I found myself drawn to the simplicity and comfort of combining two beloved sauces into one dish. The pesto Alfredo frozen ravioli skillet is a testament to how a few ingredients can come together to create something unexpectedly delightful.

Ingredients

• For the skillet:
  • 1 (20 oz) package frozen cheese ravioli
  • 2 tbsp olive oil
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup prepared pesto
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add frozen ravioli to the skillet in a single layer. Cook for 2 minutes without stirring to allow the bottoms to lightly brown.
3. Gently flip each ravioli and cook for an additional 2 minutes. Tip: Avoid overcrowding the skillet to ensure even browning.
4. Reduce heat to low. Pour heavy cream over the ravioli, then sprinkle with Parmesan cheese, garlic powder, and salt.
5. Stir gently to combine, ensuring the ravioli are evenly coated with the sauce. Cook for 3 minutes, or until the sauce begins to thicken. Tip: Keep the heat low to prevent the cream from separating.
6. Remove from heat and dollop pesto over the top. Stir once or twice for a marbled effect. Tip: For a brighter pesto flavor, add it just before serving.

Yielding a dish that’s creamy with a hint of herbaceous brightness, this skillet meal is a quick path to satisfaction. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Sun-Dried Tomato and Mozzarella Frozen Ravioli

Comfort comes in many forms, and today, it arrives in the shape of sun-dried tomato and mozzarella frozen ravioli, a dish that marries the richness of cheese with the tangy sweetness of tomatoes, all encased in tender pasta. This recipe is a testament to the joy of simple ingredients coming together to create something unexpectedly delightful.

Ingredients

• For the ravioli:
  • 1 package (16 oz) frozen sun-dried tomato and mozzarella ravioli
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup sun-dried tomatoes, chopped
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • Salt to taste

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt to the boiling water.
2. Gently add the frozen ravioli to the boiling water. Stir occasionally to prevent sticking. Cook for 4-5 minutes or until the ravioli float to the surface.
3. While the ravioli cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
4. Add the chopped sun-dried tomatoes to the skillet, cooking for another minute to soften.
5. Pour in the heavy cream, stirring to combine. Let the sauce simmer for 2-3 minutes until slightly thickened.
6. Drain the ravioli and add them to the skillet with the sauce. Gently toss to coat the ravioli evenly.
7. Sprinkle with grated Parmesan cheese and toss once more before serving.

Kindly note, the ravioli should be tender yet firm to the bite, with the sauce clinging to each piece, offering a creamy contrast to the chewy sun-dried tomatoes. Serve this dish with a side of crusty bread to soak up any remaining sauce, turning a simple meal into a feast.

Garlic Breadcrumb Baked Frozen Ravioli

Wandering through the kitchen on a quiet evening, the thought of transforming simple frozen ravioli into something extraordinary with just a handful of ingredients feels like uncovering a hidden gem. This garlic breadcrumb baked frozen ravioli is a testament to the magic of pantry staples, turning the ordinary into a cozy, comforting dish that feels both familiar and exciting.

Ingredients

• For the ravioli:
  • 1 (16 oz) package frozen cheese ravioli
  • 2 tbsp olive oil
• For the garlic breadcrumb topping:
  • 1 cup panko breadcrumbs
  • 3 tbsp unsalted butter, melted
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Arrange the frozen ravioli in a single layer in the prepared baking dish, ensuring they are not overlapping for even cooking.
3. Drizzle the ravioli with 2 tablespoons of olive oil, gently tossing to coat each piece lightly.
4. In a medium bowl, combine the panko breadcrumbs, melted butter, minced garlic, Parmesan cheese, salt, and black pepper, mixing until the breadcrumbs are evenly coated with butter.
5. Sprinkle the garlic breadcrumb mixture evenly over the ravioli, covering them completely for a crispy topping.
6. Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the ravioli are heated through.
7. Let the baked ravioli sit for 5 minutes before serving to allow the topping to set and the flavors to meld together beautifully.

Zesty and golden, the garlic breadcrumb topping adds a delightful crunch to the tender ravioli, creating a dish that’s as pleasing to the palate as it is to the eye. Serve it alongside a crisp green salad or as a hearty side to your favorite protein for a meal that feels both indulgent and comforting.

Three Cheese Stuffed Frozen Ravioli

Under the soft glow of the kitchen light, the idea of transforming simple frozen ravioli into a decadent, cheesy delight feels both comforting and indulgent. This recipe, a blend of convenience and homemade warmth, invites you to pause and savor the process as much as the result.

Ingredients

• For the ravioli:
  • 1 (25 oz) package frozen cheese ravioli
  • 1 cup ricotta cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1 tsp dried basil
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
• For the coating:
  • 1 cup Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 eggs, beaten
  • 1/4 cup all-purpose flour
• For frying:
  • 2 cups vegetable oil

Instructions

1. In a medium bowl, mix ricotta, mozzarella, Parmesan, egg, basil, garlic powder, salt, and pepper until well combined.
2. Carefully make a small slit in each frozen ravioli and stuff with about 1 tsp of the cheese mixture. Press edges to seal.
3. Place flour, beaten eggs, and a mixture of breadcrumbs and Parmesan in three separate shallow dishes.
4. Dredge each stuffed ravioli in flour, dip in egg, then coat with breadcrumb mixture, pressing gently to adhere.
5. Heat oil in a deep skillet over medium heat to 375°F. Fry ravioli in batches until golden brown, about 2-3 minutes per side, ensuring not to overcrowd the pan.
6. Transfer to a paper towel-lined plate to drain excess oil.
7. Tip: For an even crispier texture, let the breaded ravioli rest for 10 minutes before frying.
8. Tip: Maintain oil temperature by adjusting heat as needed; too low and the ravioli will absorb excess oil, too high and they’ll brown too quickly.
9. Tip: Serve immediately for the best texture, but they can be kept warm in a 200°F oven for up to 20 minutes.

Fresh from the fryer, these ravioli boast a golden, crispy exterior that gives way to a molten, three-cheese center. Consider serving them atop a light marinara sauce for dipping, or alongside a crisp, green salad to balance the richness.

Roasted Red Pepper Frozen Ravioli Casserole

Yesterday, as the evening light faded, I found myself craving something comforting yet effortless, a dish that would wrap me in warmth without demanding too much of my time or energy. That’s when the idea of a roasted red pepper frozen ravioli casserole came to mind, a simple yet satisfying meal that feels like a hug in a dish.

Ingredients

• For the casserole:
  • 1 (20 oz) package frozen cheese ravioli
  • 2 cups roasted red peppers, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Spread the frozen ravioli in a single layer at the bottom of the prepared baking dish.
3. In a medium bowl, mix together the roasted red peppers, heavy cream, Parmesan cheese, garlic powder, salt, and black pepper until well combined.
4. Pour the red pepper mixture evenly over the ravioli, ensuring each piece is lightly coated.
5. Sprinkle the shredded mozzarella cheese on top of the ravioli and sauce mixture.
6. Cover the baking dish with aluminum foil and bake for 25 minutes.
7. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
8. Let the casserole sit for 5 minutes before serving to allow the sauce to thicken slightly.

Creating this dish is like painting with flavors; the roasted red peppers add a sweet, smoky depth that contrasts beautifully with the creamy, cheesy ravioli. Serve it with a crisp green salad to add a fresh crunch that complements the richness of the casserole.

Brown Butter Sage Frozen Ravioli

On quiet evenings like this, when the kitchen feels like a sanctuary, I find myself drawn to recipes that marry simplicity with depth of flavor. Brown Butter Sage Frozen Ravioli is one such dish, a comforting blend of nutty brown butter and aromatic sage that transforms frozen ravioli into something unexpectedly sublime.

Ingredients

• For the ravioli:
  • 1 (20 oz) package frozen cheese ravioli
  • 4 quarts water
  • 1 tbsp salt
• For the sauce:
  • 1/2 cup unsalted butter
  • 10 fresh sage leaves
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup grated Parmesan cheese

Instructions

1. Bring 4 quarts of water to a rolling boil in a large pot. Add 1 tbsp of salt to the boiling water.
2. Gently add the frozen ravioli to the boiling water. Cook for 4-5 minutes, or until they float to the surface, indicating they’re done.
3. While the ravioli cooks, melt 1/2 cup of unsalted butter in a large skillet over medium heat. Stir occasionally, allowing the butter to foam and then turn a golden brown color, about 3-4 minutes.
4. Add 10 fresh sage leaves to the browned butter. Fry for about 30 seconds, until crisp but not burnt. Remove the skillet from heat.
5. Drain the cooked ravioli and add them directly to the skillet with the brown butter and sage. Toss gently to coat.
6. Season with 1/4 tsp salt and 1/4 tsp black pepper. Sprinkle with 1/4 cup grated Parmesan cheese before serving.

Melt-in-your-mouth ravioli, enveloped in the rich, nutty essence of brown butter and the earthy touch of sage, makes for a dish that’s as comforting as it is elegant. Serve it with a side of crusty bread to soak up every last bit of sauce, or atop a bed of arugula for a peppery contrast.

Buffalo Chicken Frozen Ravioli Bake

Kindly imagine a dish that marries the fiery zest of buffalo chicken with the comforting embrace of a baked pasta, all coming together in a symphony of flavors that’s both bold and soothing. This recipe is a testament to the joy of simple ingredients transforming into something extraordinary, perfect for those evenings when the soul craves warmth with a kick.

Ingredients

• For the bake:
  • 1 (25 oz) package frozen cheese ravioli
  • 2 cups cooked chicken, shredded
  • 1/2 cup buffalo sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
• For the topping:
  • 1/4 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large bowl, toss the shredded chicken with buffalo sauce and ranch dressing until evenly coated.
3. Spread half of the frozen ravioli in a single layer at the bottom of the prepared baking dish.
4. Top the ravioli with the buffalo chicken mixture, spreading it evenly.
5. Layer the remaining ravioli over the chicken, then sprinkle both cheeses on top.
6. In a small bowl, mix the panko breadcrumbs with melted butter and garlic powder, then sprinkle this mixture over the cheese.
7. Cover the dish with aluminum foil and bake for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
9. Let the bake sit for 5 minutes before serving to allow the layers to set.

Fragrant with the tang of buffalo sauce and the creamy coolness of ranch, each bite offers a delightful contrast of textures—from the crispy topping to the tender ravioli beneath. Serve it alongside a crisp green salad or celery sticks to balance the heat, making every forkful a celebration of contrasts.

Vegetable Medley Frozen Ravioli Stir-Fry

Wandering through the quiet of the evening, I found myself craving something both comforting and vibrant, a dish that could bridge the gap between the simplicity of frozen ravioli and the fresh, crisp textures of a stir-fry. This Vegetable Medley Frozen Ravioli Stir-Fry is just that—a harmonious blend of convenience and freshness, perfect for those nights when time slips away but the desire for a wholesome meal remains.

Ingredients

• For the stir-fry:
  • 1 package (20 oz) frozen cheese ravioli
  • 2 tbsp olive oil
  • 1 cup bell peppers, sliced
  • 1 cup broccoli florets
  • 1/2 cup red onion, thinly sliced
  • 2 cloves garlic, minced
• For the sauce:
  • 1/4 cup soy sauce
  • 2 tbsp honey
  • 1 tbsp sesame oil
  • 1 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the frozen ravioli and cook according to package instructions, usually about 4-5 minutes, until they float to the top. Drain and set aside.
2. While the ravioli cooks, heat olive oil in a large skillet over medium-high heat. Add bell peppers, broccoli, and red onion, stirring frequently for about 5 minutes until vegetables are just tender.
3. Add minced garlic to the skillet and cook for an additional 30 seconds, until fragrant. Tip: Keep the garlic moving to prevent burning.
4. In a small bowl, whisk together soy sauce, honey, sesame oil, and red pepper flakes. Pour the sauce over the vegetables in the skillet, stirring to coat evenly.
5. Add the cooked ravioli to the skillet, gently tossing to combine with the vegetables and sauce. Cook for another 2 minutes, allowing the ravioli to soak up the sauce. Tip: If the skillet seems dry, add a splash of water to loosen the sauce.
6. Serve immediately, garnished with sesame seeds or fresh herbs if desired. Tip: For an extra crunch, sprinkle with chopped peanuts before serving.

Delightfully, this dish offers a playful contrast between the tender ravioli and the crisp-tender vegetables, all enveloped in a sauce that’s sweet, savory, and just a touch spicy. Consider serving it over a bed of steamed rice or alongside a simple green salad for a meal that feels both indulgent and balanced.

Alfredo Broccoli Frozen Ravioli

Comfort comes in many forms, and today, it arrives as a creamy, dreamy Alfredo Broccoli Frozen Ravioli. This dish is a gentle hug on a plate, combining the ease of frozen ravioli with the homemade touch of a rich Alfredo sauce and tender broccoli florets.

Ingredients

• For the ravioli:
  • 1 (20 oz) package frozen cheese ravioli
  • 4 cups water
  • 1 tbsp salt
• For the Alfredo sauce:
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp black pepper
• For the broccoli:
  • 2 cups broccoli florets
  • 1 tbsp olive oil
  • 1/4 tsp salt

Instructions

1. Bring 4 cups of water to a boil in a large pot. Add 1 tbsp of salt.
2. Add the frozen ravioli to the boiling water. Cook for 4 minutes, stirring occasionally to prevent sticking.
3. While the ravioli cooks, heat 1 tbsp of olive oil in a skillet over medium heat. Add the broccoli florets and 1/4 tsp of salt. Sauté for 5 minutes, or until the broccoli is bright green and tender. Remove from the skillet and set aside.
4. In the same skillet, melt 2 tbsp of unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
5. Pour in 1 cup of heavy cream, stirring constantly. Bring to a gentle simmer and cook for 2 minutes.
6. Reduce the heat to low. Stir in 1/2 cup of grated Parmesan cheese and 1/4 tsp of black pepper until the sauce is smooth and creamy.
7. Drain the ravioli and add it to the skillet with the Alfredo sauce. Gently toss to coat the ravioli evenly.
8. Add the sautéed broccoli to the skillet, gently folding it into the ravioli and sauce.
9. Serve immediately, garnished with additional Parmesan cheese if desired.

Velvety sauce clings to each ravioli, while the broccoli adds a fresh crunch. For a twist, top with crispy bacon bits or serve alongside a crisp green salad for a complete meal.

Marinara and Meatball Frozen Ravioli

As the evening light fades, there’s something deeply comforting about preparing a meal that feels like a warm hug, a dish that marries simplicity with heartiness in every bite.

Ingredients

• For the ravioli:
  • 1 package (20 oz) frozen cheese ravioli
  • 2 cups marinara sauce
  • 1 cup cooked meatballs, halved
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
• For garnishing:
  • Fresh basil leaves, torn

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the frozen ravioli and cook for 4-5 minutes, stirring occasionally, until they float to the top.
2. While the ravioli cooks, heat the olive oil in a large skillet over medium heat. Add the halved meatballs and cook for 2-3 minutes, until they’re lightly browned.
3. Pour the marinara sauce into the skillet with the meatballs. Reduce the heat to low and simmer for 5 minutes, stirring occasionally.
4. Drain the ravioli and gently fold them into the skillet with the sauce and meatballs, ensuring they’re evenly coated.
5. Sprinkle the grated Parmesan cheese over the top and cover the skillet for 1-2 minutes, allowing the cheese to melt.
6. Garnish with torn fresh basil leaves before serving.

Offering a delightful contrast between the tender ravioli and the chunky meatballs, this dish is a testament to the beauty of simple ingredients coming together. Serve it with a side of garlic bread to soak up the rich marinara sauce, or enjoy it as is for a comforting meal that’s sure to satisfy.

Caramelized Onion and Gouda Frozen Ravioli

Falling into the rhythm of a quiet kitchen, there’s something deeply comforting about the process of transforming simple ingredients into a dish that feels like a warm embrace. This recipe, with its sweet caramelized onions and creamy Gouda, wrapped in tender pasta, is a testament to the beauty of slow cooking.

Ingredients

• For the ravioli filling:
  • 2 large yellow onions, thinly sliced
  • 2 tbsp unsalted butter
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 cup shredded Gouda cheese
• For the pasta dough:
  • 2 cups all-purpose flour
  • 3 large eggs
  • 1/2 tsp salt
  • 1 tbsp olive oil
• For cooking:
  • 1 tbsp olive oil
  • 1/2 cup water

Instructions

1. In a large skillet over medium-low heat, melt the butter and add the thinly sliced onions, sugar, and salt. Cook slowly, stirring occasionally, until the onions are deeply golden and caramelized, about 30 minutes. Tip: Resist the urge to turn up the heat; caramelizing onions is a slow process that can’t be rushed.
2. While the onions cook, prepare the pasta dough. On a clean surface, mound the flour and make a well in the center. Crack the eggs into the well, add the salt and olive oil, and gradually incorporate the flour into the wet ingredients until a dough forms. Knead for 8-10 minutes until smooth and elastic. Tip: If the dough feels too dry, add a teaspoon of water at a time until it comes together.
3. Roll the dough out thinly using a pasta roller or rolling pin, then cut into 3-inch squares. Place a small amount of caramelized onions and a pinch of Gouda cheese in the center of each square. Fold the dough over the filling to form a triangle, pressing the edges firmly to seal. Tip: Use a bit of water on your fingertips to help seal the edges if they’re not sticking.
4. Bring a large pot of salted water to a boil. Add the ravioli in batches, cooking for 3-4 minutes until they float to the surface. Remove with a slotted spoon and toss with olive oil to prevent sticking.
5. In the same skillet used for the onions, heat 1/2 cup of water over medium heat, scraping up any browned bits from the bottom. Add the cooked ravioli and toss gently to coat, creating a light sauce.

Lingering over each bite, the contrast between the sweet, melt-in-your-mouth onions and the sharp, creamy Gouda is nothing short of magical. Serve these ravioli with a sprinkle of fresh thyme or a drizzle of balsamic glaze for an extra layer of flavor.

Spinach Ricotta Frozen Ravioli Lasagna

Whispering to myself as the evening light fades, I find comfort in the thought of layering flavors and textures, much like the layers of our own stories. Today, it’s about bringing together the simplicity of frozen ravioli with the creamy richness of spinach and ricotta, creating a lasagna that feels both familiar and new.

Ingredients

• For the lasagna:
  • 1 (25 oz) package frozen cheese ravioli
  • 2 cups ricotta cheese
  • 1 (10 oz) package frozen chopped spinach, thawed and drained
  • 1 large egg
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
• For the sauce:
  • 2 cups marinara sauce
  • 1 tbsp olive oil
  • 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium bowl, mix together the ricotta cheese, spinach, egg, salt, pepper, and nutmeg until well combined.
3. Spread 1/2 cup of marinara sauce at the bottom of the prepared baking dish.
4. Arrange a single layer of frozen ravioli over the sauce. Spread half of the ricotta mixture over the ravioli, then sprinkle with 1 cup of mozzarella and 1/4 cup of Parmesan.
5. Repeat the layers: sauce, ravioli, remaining ricotta mixture, and the remaining cheeses.
6. Cover the dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
7. Let the lasagna stand for 10 minutes before serving to allow the layers to set.

Each bite of this lasagna offers a creamy contrast between the ricotta and the tender ravioli, with the spinach adding a subtle earthiness. Serve it with a crisp green salad to balance the richness, or enjoy it as is, letting the flavors speak for themselves.

Zesty Lemon Pepper Frozen Ravioli

Yearning for a dish that brings a burst of flavor to your table with minimal effort? This zesty lemon pepper frozen ravioli is a delightful twist on a classic, offering a refreshing tang and a hint of spice that dances on the palate.

Ingredients

• For the ravioli:
  • 1 package (16 oz) frozen cheese ravioli
  • 2 tbsp olive oil
  • 1 tbsp lemon zest
  • 1 tsp black pepper, freshly ground
  • 1/2 tsp salt
• For the garnish:
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped
  • 1 lemon, cut into wedges

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Gently add the frozen ravioli to the boiling water, stirring occasionally to prevent sticking. Cook for 4-5 minutes, or until the ravioli float to the surface and are tender.
3. While the ravioli cooks, heat olive oil in a large skillet over medium heat. Tip: Warming the oil enhances the flavor of the lemon zest and pepper.
4. Drain the ravioli well, then transfer them to the skillet. Toss gently to coat with the oil.
5. Sprinkle the ravioli with lemon zest, black pepper, and salt. Toss again to evenly distribute the seasonings. Tip: Freshly ground pepper and zest right before using maximizes their aroma and taste.
6. Remove from heat and transfer the ravioli to a serving dish. Garnish with Parmesan cheese and chopped parsley. Tip: Letting the dish sit for a minute before serving allows the flavors to meld beautifully.
7. Serve with lemon wedges on the side for an extra zesty kick.

Glistening with a light coating of olive oil and speckled with vibrant lemon zest and pepper, this dish offers a harmonious blend of creamy, tangy, and spicy notes. For a colorful presentation, serve atop a bed of arugula or alongside roasted cherry tomatoes.

Herbed Tomato Cream Frozen Ravioli

Wandering through the flavors of summer, this dish captures the essence of garden-fresh herbs and ripe tomatoes, enveloped in a creamy sauce that clings to each bite of frozen ravioli, transforming simplicity into a meal that feels both indulgent and comforting.

Ingredients

• For the sauce:
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp fresh basil, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 cup cherry tomatoes, halved
• For the ravioli:
  • 1 lb frozen cheese ravioli
  • 4 cups water
  • 1 tsp salt

Instructions

1. In a large pot, bring 4 cups of water to a boil over high heat. Add 1 tsp of salt.
2. Add the frozen ravioli to the boiling water and cook for 4-5 minutes, or until they float to the top, indicating they’re done. Tip: Stir gently to prevent sticking.
3. While the ravioli cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute, until fragrant.
4. Add the cherry tomatoes to the skillet and cook for 2 minutes, until they begin to soften. Tip: Letting them cook slightly releases their juices, enhancing the sauce’s flavor.
5. Pour in the heavy cream, stirring to combine with the tomatoes and garlic. Bring to a simmer and cook for 3 minutes, until the sauce slightly thickens.
6. Stir in the Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is smooth. Tip: Constant stirring prevents the cheese from clumping.
7. Drain the ravioli and add them to the skillet, tossing gently to coat in the sauce.
8. Remove from heat and sprinkle with fresh basil and parsley before serving.

The creamy sauce clings to each ravioli, offering a velvety texture that contrasts beautifully with the slight chew of the pasta. The fresh herbs and tomatoes bring a brightness that lifts the richness, making it perfect for a summer evening served alongside a crisp green salad.

Conclusion

With 18 easy and delicious frozen ravioli recipes, dinner just got a whole lot tastier—and simpler! Whether you’re craving cozy comfort food or something fresh and creative, this roundup has you covered. Try a recipe (or three!), then let us know your favorite in the comments. Don’t forget to share the love—pin this article for later and inspire fellow home cooks. Happy cooking!