Pesto Ravioli with Spinach & Tomatoes
This easy Pesto Ravioli with Spinach & Tomatoes recipe calls for just five ingredients but is loaded with fresh flavors. By using grape tomatoes, spinach and pesto, this 15-minute caprese-inspired ravioli the ideal weeknight meal.
Ingredients
- 16 ounces Ravioli Frozen or refrigerated cheese ravioli
- 1 Tablespoon Olive Oil
- 1 pint Grape Tomatoes
- 5 ounces Baby Spinach
- ⅓ cup Pesto
Equipment
- Stovetop
- Large Pot
- Large Skillet
Instructions
- Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
- 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.
- Add the cooked ravioli and pesto; stir gently to combine.
Nutrition
Nutrition Facts
Pesto Ravioli with Spinach & Tomatoes
Amount per Serving
Calories
518
Calories from Fat 225
% Daily Value*
Fat
25
g
38
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
63
mg
21
%
Sodium
927
mg
40
%
Potassium
478
mg
14
%
Carbohydrates
54
g
18
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
20
g
40
%
Vitamin A
4725
IU
95
%
Vitamin C
26
mg
32
%
Calcium
103
mg
10
%
Iron
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Baby Spinach, Grape Tomatoes, Olive Oil, Pesto, Ravioli