Italian30 minutes or less
One-Pan Ravioli with Spinach and Tomatoes
Plump cheese ravioli tossed with sweet blistered tomatoes, wilted spinach, and rich basil pesto, finished with gooey mozzarella pearls.
15 min4 servings
Ingredients
- 20 oz cheese ravioli · refrigerated
- 10 oz grape tomatoes
- 5 oz baby spinach
- 1/2 cup prepared basil pesto
- 8 oz fresh mozzarella pearls
Directions
- 1
Cook ravioli
Cook ravioli according to package directions and reserve a little cooking water.
- 2
Warm tomatoes
Warm grape tomatoes in a wide skillet until softened.
- 3
Combine
Add pesto, cooked ravioli, and enough cooking water to coat; fold in spinach until wilted.
- 4
Finish
Top with mozzarella pearls and serve.
Watch how it’s made
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