pesto ravioli with spinach tomatoes

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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.

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

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.

Pesto Ravioli with Spinach & Tomatoes

Ingredients

Instructions

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