Pesto Ravioli

 5/5

This easy pesto ravioli together in minutes with just a few ingredients. Instead of plum tomatoes, you could use whole grape tomatoes or drained diced tomatoes. If you'd like a bit of extra flavor and crunch, top with toasted pine nuts or walnuts. —Jamiking Test Kitchen

Ingredients

1 package (20 ounces) refrigerated cheese ravioli
1 tablespoon olive oil
3 cups fresh baby spinach
3 plum tomatoes, chopped
1/2 cup prepared pesto
Optional: Shredded Parmesan cheese and crushed red pepper

Directions

Cook ravioli according to package directions; drain.
Meanwhile, in a large skillet, heat oil over medium-high heat; add spinach. Cook and stir until wilted, 3-5 minutes.
Add ravioli and pesto, stirring gently to coat. Stir in tomatoes. If desired, top with Parmesan and red pepper.

Pesto Ravioli Tips

What pesto is best for pesto ravioli?

If you love recipes with pesto, you probably already know the best store-bought pesto brands. We tested this recipe with prepared basil pesto, but you could also make pesto from scratch if you have the ingredients on hand. For a change of pace, try parsley pesto or nut-free pesto.

What else can you put in pesto ravioli?

This pesto ravioli is tossed with wilted spinach and chopped tomatoes for extra flavor and color. If you’re looking to mix things up a bit, browse other ravioli recipes for inspiration. You could add ingredients like sauteed shrimp, grilled chicken, roasted asparagus or steamed green beans. For a richer dish, stir in some heavy cream before serving.

How long will pesto ravioli last?

Store leftover pesto ravioli in an airtight container in the refrigerator for 2 to 3 days. When you’re hungry again, reheat the pesto ravioli gently on the stovetop or in short intervals in the microwave.

—Peggy Woodward, Jamiking Senior Food Editor

Nutrition Facts

2 tablespoons: 96 calories, 7g fat (4g saturated fat), 14mg cholesterol, 86mg sodium, 8g carbohydrate (6g sugars, 1g fiber), 1g protein.