Recipe Library

Pesto Ravioli with Spinach & Tomatoes

Cheese ravioli tumble with burst sweet tomatoes and silky spinach, all glossed in bright herby pesto that clings to every bite.

Recipe and photo by EatingWell, shared here with credit. View the Original

Pesto Ravioli with Spinach & Tomatoes
Total
23 min
Prep
15 min
Cook
8 min
Serves
5

Nutrition per Serving

Calories
361
Protein
14g
Carbs
35g
Fat
19g
Fiber
4g
Sugar
6g
Sodium
407mg

Ingredients

  • 2 8-ounce packages frozen or refrigerated cheese ravioli
  • 1 tablespoon olive oil
  • 1 pint grape tomatoes
  • 1 5-ounce package baby spinach
  • 1/3 cup pesto

Instructions

  1. Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
  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.
  3. Add the cooked ravioli and pesto; stir gently to combine.