Skillet Rosemary Vegetable Ravioli



  • 1 tablespoon olive oil
  • 1 large sweet potato, peeled and cut into 1-inch cubes
  • 1 tablespoon fresh rosemary, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup vegetable broth
  • 1 (5-ounce) bag baby spinach
  • 1/2 cup Ripple Original Half and Half
  • 1 (12-ounce) bag frozen vegan ravioli


  1. Heat the olive oil in a heavy-bottomed 10- or 12-inch skillet over medium heat.
  2. Stir in the sweet potato cubes, rosemary, salt, and pepper. Cover the skillet and cook, stirring occasionally, for about 5 minutes, until the sweet potatoes are just starting to soften.
  3. Add the vegetable broth then spinach, stirring until it wilts down.
  4. Stir in the Half and Half, cover and bring to a simmer.
  5. Uncover and stir in the ravioli. Cook, stirring frequently, for 10 to 15 minutes, until the ravioli is cooked through.
  6. Serve warm.

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