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Pesto Ravioli with Spinach & Tomatoes in a skillet
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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.
Course Main Course
Cuisine Italian
Keyword Baby Spinach, Grape Tomatoes, Olive Oil, Pesto, Ravioli
Dietary Need Vegetarian
Cooking Method Stovetop
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 518kcal
Author Recipe Adapted From: EatingWell

Equipment

  • Stovetop
  • Large Pot
  • Large Skillet

Ingredients

  • 16 ounces Ravioli Frozen or refrigerated cheese ravioli
  • 1 Tablespoon Olive Oil
  • 1 pint Grape Tomatoes
  • 5 ounces Baby Spinach
  • ⅓ cup Pesto

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

Calories: 518kcal | Carbohydrates: 54g | Protein: 20g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 63mg | Sodium: 927mg | Potassium: 478mg | Fiber: 6g | Sugar: 6g | Vitamin A: 4725IU | Vitamin C: 26mg | Calcium: 103mg | Iron: 13mg