Prep Time:15 minsTotal Time:15 minsServings:4Yield:5 cupsJump to Nutrition Facts
Prep Time:15 minsTotal Time:15 minsServings:4Yield:5 cups
Prep Time:15 mins
Prep Time:
15 mins
Total Time:15 mins
Total Time:
Servings:4
Servings:
4
Yield:5 cups
Yield:
5 cups
Jump to Nutrition Facts
Jump to recipe
How to Choose Your Ingredients
All you need are five simple ingredients for this easy weeknight meal! Here are some tips to keep in mind when shopping:
Choosing the Ravioli
We use frozen or refrigerated cheese ravioli for this recipe. Cheese ravioli is typically filled with a combination of ricotta, mozzarella and Parmesan cheese. Some have a combination of four or five cheeses. Use your favorite brand, just watch for sodium. We recommend that entrees have 480 milligrams or less of sodium.
Choosing the Pesto
You can use homemade pesto or store-bought pesto. For store-bought pesto that tastes closer to homemade, look for it in the refrigerated section. If you’re using jarred shelf-stable pesto, try to find a brand that has a bright green color and a minimal amount of oil.
Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia Bayless
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Ingredients
28-ounce packagesfrozen or refrigerated cheese ravioli
1tablespoonolive oil
1pintgrape tomatoes
⅓cuppesto
DirectionsBring 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.Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylessAdd the cooked ravioli and pesto; stir gently to combine.Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylessEquipmentLarge nonstick skilletOriginally appeared: EatingWell.com, June 2019; updated November 2022
Directions
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.Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylessAdd the cooked ravioli and pesto; stir gently to combine.Photographer: Victor Protasio, Food Stylist: Jennifer Wendorf, Prop Stylist: Julia BaylessEquipmentLarge nonstick skillet
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.
Equipment
Large nonstick skillet
Originally appeared: EatingWell.com, June 2019; updated November 2022
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Nutrition Facts(per serving)361Calories19gFat35gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
