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Jul 17, 2022

One Pan Cheese Ravioli with Peas and Arugula

This one pan cheese ravioli with peas and arugula is an amazing quick and easy dinner. 


This one pan ravioli dish, with peas and arugula, is one of the easiest dinners you'll every make. Plus, you'll only have one pan to wash when you're done! 

Pick up some cheese ravioli in the fresh pasta case (usually near the cheese section), hit the produce section for some arugula and chives, and the freezer section for some peas, and you have all of the ingredients you will need for this dinner. 

You will also need some Parmesan cheese, butter, olive oil, salt, and pepper, as well as some vegetable broth or bouillon base, all of which I usually have on hand. 

How to Make One Pan Cheese Ravioli:

First, melt butter with olive oil in an oven proof pan and toss in six cups of baby arugula in stages to wilt it down and add the salt and pepper. 

Next, add the ravioli, frozen peas, and vegetable broth and stir everything together. 

After that, cover the pan with a lid and place it into a 400 degree F oven for 10 minutes. 

Finally, remove the lid from the pan and sprinkle everything with the Parmesan and bake, uncovered, for five more minutes. 

Finish by sprinkling everything with freshly cut chives. 

Just like spinach or other greens, the arugula will reduce considerably while cooking, totally concentrating the flavors of the greens. 

Ingredient Substitutions You Can Make:

For the arugula, you can use packaged mixed baby greens, baby kale or baby spinach. I like using arugula because it is so small and tender. 

For the Parmesan, you can substitute shredded Romano or other hard salty cheese. You can also use a combination of both. 

If you can't fine chives, minced scallions will work just fine too. 

For the fresh cheese ravioli, you can also substitute cheese and spinach ravioli for even more greens. In fact, I used a combination of both. While I haven't tried it, I'm pretty sure cheese tortellini would be delicious in this dish as well. 

If you're adventurous, I also have a recipe for homemade cheese and spinach ravioli

For the vegetable broth, feel free to substitute chicken or beef broth, or even shrimp base if that's all you have on hand. 

Be sure to serve this with extra grated Parmesan and crushed red pepper for those who like to add a little heat to their plate. 

Tip for Making this Ravioli with Arugula:

This dish is super easy to make and it's pretty hard to mess it up. 

My biggest tip is to be totally aware that the handle of your pan is screaming hot once it has been removed from the oven. I've unconsiously grabbed the handle of the pan with my bare hand too many times once I've removed it from oven because I forget. 

I suggest draping a potholder over the handle and keeping it there as a strong reminder not to grab the hot handle! 

What Pan will I need to Cook and Bake this Ravioli?

I used an oven proof saucier pan, but a 10-inch cast iron pan (which is so versatile) or heavy duty stainless steel pan with a lid will work just as well. 

What to do with leftovers:

You can just reheat leftovers in the microwave, or you can also toss in a little spaghetti or pizza sauce to remoisten the ravioli. 

We actually combined the leftover ravioli with some leftover meatballs and sauce for a delicious lunch that didn't taste at all like leftovers. 

All in One! One Pot or One Pan Meals

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One Pan Cheese Ravioli with Peas and Arugula

One Pan Cheese Ravioli with Peas and Arugula
Yield: 6 servings
Author: Karen's Kitchen Stories
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
This one pan cheese ravioli with peas and arugula is an amazing quick and easy dinner.


  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 6 cups baby arugula
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 18 ounces (two 9-ounce packages) fresh cheese or cheese and spinach ravioli
  • 1 cup frozen peas (no need to thaw)
  • 1 cup vegetable broth
  • 1/2 cup Parmesan cheese plus more for serving
  • 2 tablespoons fresh chives


  1. Heat the oven to 400 degrees F. with a rack in the center.
  2. Heat the butter and olive oil in a 10 inch oven proof skillet or saucier. Add the arugula by the handful, stirring to wilt it down as you go. Sprinkle with the salt and pepper.
  3. Add the ravioli, peas, and vegetable broth and stir to combine. Cover and place it in the heated oven and bake for 10 minutes. Remove the lid, sprinkle with the Parmesan, and continue to bake, uncovered, for an additional 5 minutes.
  4. Sprinkle with the chives and serve.

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Recipe adapted from One Pan and Done. 

Would you like to comment?

  1. I love pasta dishes but sometimes get tired of red sauce so this is an awesome weekday meal!

  2. I love those green veggies and herbs! This is a delicious summer pasta!

  3. I love your use of arugula--this looks so tasty and healthy! I once made a mushroom and lettuce omelet when I was buried in summer salad greens!

  4. Looks delicious! How many servings does it make?

    1. 4 to 6, depending on everyone's appetite.

  5. I love the peppery arugula in this recipe. Ravioli is my kids favorite and this will be a winner here!

  6. I love me a one pan meal! And ravioli to boot. This looks super delicious with the peas and arugula.


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