Pesto Ravioli with Spinach & Tomatoes Looking for a new way to turn a bag of frozen cheese ravioli into a satisfying and healthy dinner? This easy pasta recipe calls for just five ingredients but is loaded with fresh flavors. By using grape tomatoes, prewashed spinach and prepared pesto, we eliminate all prep work, making this 15-minute Caprese-inspired ravioli the ideal weeknight meal.

active: 15 mins
total: 15 mins
Servings: 4

Ingredients

  • 2 (8 ounce) packages frozen or refrigerated cheese ravioli
  • 1 tablespoon olive oil
  • 1 pint grape tomatoes
  • 1 (5 ounce) package baby spinach
  • ⅓ cup pesto

Directions

    Step 1

    Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.

    Step 2

    Heat oil in a large nonstick skillet over medium heat. Add tomatoes; sauté until they begin to burst, 3 to 4 minutes. Add spinach and continue to cook, stirring frequently, until it wilts, 1 to 2 minutes.

    Step 3

    Add the cooked ravioli and pesto; stir gently to combine.

Nutrition Facts

Serving Size: 1 1/2 cups Per Serving: 361 calories; protein 13.8g; carbohydrates 35.2g; dietary fiber 4.3g; sugars 5.5g; fat 18.6g; saturated fat 6.1g; cholesterol 47.2mg; vitamin a iu 4388.3IU; vitamin c 20.2mg; folate 79.9mcg; calcium 264.9mg; iron 2.7mg; magnesium 36.2mg; potassium 374.3mg; sodium 407.4mg; thiamin 0.1mg. Exchanges:

2 fat, 2 starch, 1 medium-fat protein, 1 vegetable

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