Spinach & Cheese Ravioli Frittata


  • 1 pkg. Monterey Gourmet Foods® Spinach & Cheese Ravioli
  • 1 tbsp. Olive Oil
  • 2 cups Onion, Sliced Thin
  • 1 cup Tomatoes, Chopped
  • 1/3 cup Kalamata Olives, Chopped
  • 1 tsp. Thyme, Fresh
  • 1 tbsp. Parsley, Fresh, Chopped
  • 1 tsp. Salt
  • 1/2 tsp. Black Pepper, Ground
  • 1/2 cup Parmesan Cheese, Grated
  • 1 dozen Eggs, Beaten


  1. Cook ravioli to package instructions, strain and set aside.
  2. Preheat oven to broil setting or 475°F.
  3. In a heavy bottom sauté or cast iron pan, heat olive oil over medium heat, add onions and sauté until they begin to sweat. Keep cooking until they begin to color.
  4. When onions are caramelized, add tomatoes, olives and herbs and let cook two more minutes. Season with salt and pepper.
  5. Place this mixture in a bowl and set aside.
  6. In the small sauté/cast iron pan, place half of the ravioli in one layer, top with half of the onion/tomato mixture and sprinkle with half of the cheese. Repeat this process with the remaining ravioli and onion/tomato mixture, reserving the cheese for the end.
  7. When ingredients are layered, pour beaten eggs in, Let settle for a few seconds. Eggs should just cover the ingredients.
  8. Sprinkle remaining cheese on top of eggs evenly.
  9. Turn flame on to medium heat. Begin to cook frittata mixture until it sets on the bottom and begins to set up on top.
  10. Place pan into oven and broil for 3–4 minutes, until lightly browned and fluffy.
  11. Let rest 4–5 minutes, then cut into wedges.
  12. Serve immediately.

Yield: 4 Servings

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