Fresh Ravioli Skillet Lasagna

Prep time:5 min
Total time:20 min

Serves 4


2 cups Longo’s Signature Tomato Basil Pasta Sauce

1 cup no salt added vegetable broth

1 pkg (350g) Longo’s Fresh Butternut Squash Ravioli or Longo’s Kale, White Bean and Sausage Ravioli

1 tub (300g) Longo’s Ricotta Cheese

2 cups Longo’s Baby Spinach


Longo’s Canola Cooking Spray


  • Spray nonstick skillet with Longo’s Canola Cooking Spray, set aside.
  • Combine pasta sauce and broth together and pour 1 1/2 cups into bottom of skillet. Nestle half of the ravioli into sauce. Spoon ricotta over top and sprinkle with spinach.
  • Add remaining ravioli and pour remaining sauce mixture over top. Cover and bring to a simmer over medium heat. Reduce heat to medium-low and simmer gently for 10 minutes. Uncover and cook for 5 minutes or until ravioli are tender.
  • Use a large spoon to serve like lasagna out of the skillet.
  • Tips
  • Using fresh ravioli helps make this a quick skillet meal. Larger ravioli may take a bit longer to cook.
  • Substitute 1 pkg (350 g) Longo's Kale, White Bean and Sausage Ravioli for the Butternut Squash Ravioli.

Nutritional Information

Per serving: 410 calories
  • Protein 38g
  • Fibre 3g
  • Fat 13g
  • Sugar 12g
  • Carbs 46g
  • Sodium 1,070mg