Spinach Artichoke Ravioli Gratin
Okay so imagine this: the kitchen smells warm, something cheesy and familiar curling through the air, a bubbling dish in the oven that’s quietly saying almost-ready… and you’ve got plates stacked on the counter without even thinking if they match. That’s what this spinach artichoke ravioli gratin does – it makes a moment. Not a fancy moment. Just a good one. You start out barely believing something this creamy and comforting only took half an hour, but then your fork dives in, melts hits crisp on one bite, and yep, that’s it. You’re sold.
Why You’ll Crave It
- The ravioli is already packed with spinach and ricotta – so it feels like you’ve done more than you did (love that).
- Cream, cheese, and mellow artichokes bring this mellow richness that’s honestly hard to stop eating.
- Bakes up golden on the top, bubbling around the edges – that lovely messy-cooked look nobody minds.
- Comes together fast. Like, really fast – while the oven heats, you can prep the rest.
- Plays well with so many sides – a salad, warm bread, or nothing at all if you’re cozy just as it is.
The first time I made this, I wasn’t sure anyone would like it – now it’s a quiet little tradition every fall, when the weather cools down just enough to turn the oven on again.
What You’ll Need
- Spinach & Ricotta Ravioli: 500 grams – any fresh store-bought kind works, but choose a filling that pairs warmly (spinach and ricotta is just… classic)
- Fresh Spinach: 200 grams – roughly chopped if whole leaf, or thaw and squeeze dry if using frozen
- Artichoke Hearts: 200 grams – jarred or canned, drained and sliced, nothing too sharp in flavor
- Heavy Cream: 200 ml – the thick pourable kind, full-fat is best here honestly
- Grated Cheese: 150 grams – something that melts and browns like mozzarella or a sharp parmesan, or a bit of both
Easy How-To
Preheat the oven
Start simple, turn your oven to 180°C (350°F). Let it slowly come up while you handle everything else.
Deal with the dish
Pick a medium baking dish – ceramic, glass – doesn’t matter much. Butter or oil it lightly so things don’t stick to the bottom.
Layer it up
Lay ravioli down gently (they don’t need to line up perfectly). Then scatter over some spinach, a few artichoke slices. Pour a little cream – just enough to coat. Then do another layer. Repeat till you run out basically, making sure the final layer is ravioli, then cream again.
Top with cheese
Now sprinkle that grated cheese generously across the top. Not just for looks – it gives you that bubbly, browned crown everyone loves.
Bake it
Slide the dish into the oven. Let it bake around 25 to 30 minutes. It should be visibly golden up top, and bubbling noisily. That’s when it’s ready.
Let it sit a little
This helps, truly – take it out carefully and give it 5 minutes. The sauce sets just enough so you don’t burn your mouth in the excitement.
Good to Know
- If your spinach’s giving off lots of water, sauté it for a minute so you don’t end up with soggy sauce.
- The baked corners are the best part – don’t worry about a little crisping on the edges.
- Leftovers get thicker and somehow even better – warm up slowly, or eat cold like a pasta slice (no shame).
Serving Ideas
- A bright lemon-dressed salad on the side cuts through the richness in the best way.
- Crusty sourdough or garlic bread – for scooping, always appreciated.
- Just a glass of crisp white wine and a bite before bed when the kitchen’s quiet again.
Top Tricks
- You can pre-assemble it and stash in the fridge – then bake fresh when friends come over (or just when the day went sideways).
- Add a pinch of crushed chili flakes or nutmeg to the cream for just that… subtle layer. It’s not necessary, but it adds a little depth.
Frequently Asked Questions
Can I use other ravioli fillings instead?
Yes – mushroom or butternut squash works beautifully, just try to keep the filling soft and not too sweet or strong.
Can I make this ahead?
Absolutely. Assemble the day before, cover, and refrigerate. Pop it in the oven before serving – just add a few minutes to the bake time if it’s coming straight from the fridge.
What’s the best cheese to use on top?
Parmesan gives a lovely sharp edge, mozzarella melts oozy. A mix of both is sort of ideal, I think.
Can I add meat to it?
Sure – cooked shredded chicken blends in nicely. Or even sautéed pancetta crumbled across a layer.
Is it okay to freeze it?
Yes, just freeze it before baking. Wrap it well. When ready, thaw it in the fridge, then bake till hot and crisp on top.
