Skillet Ravioli with Spinach and Sundried Tomato Pesto is a simple, weeknight-friendly meal that combines spinach ravioli, tomatoes, and a creamy sun-dried tomato pesto sauce for a fast and satisfying pasta night. This spinach ravioli recipe uses simple ingredients and a quick stovetop method to create a rich, creamy sauce without extra steps or dishes.
If you like this Italian recipe, you may also love our Carbone Spicy Rigatoni Vodka, Pesto Tortellini Salad, or Pappardelle Bolognese Recipe.
Skillet Ravioli with Spinach at a Glance 🔎
- 🕒 Prep Time: 5 minutes
- ⏱️ Cook Time: 10 to 15 minutes
- 👥 Servings: 4
- 🔥 Cook Method: Stovetop
- 🍽️ Cuisine (or General Category): Italian-inspired pasta
- 👩🍳 Pair With: Garlic bread, simple arugula salad, roasted asparagus
- ⭐ Difficulty Level: Easy
We make this on nights when time is tight, and we always serve it with crusty bread to scoop up every bit of that creamy pesto sauce. ~Jami
Jump to:
Why We Love This Recipe
- Quick and Easy: Ready in just 15 minutes, perfect for busy weeknights.
- Flavorful Ingredients: Packed with spinach and tomatoes for a rich and hearty meal.
- Versatile: Can be adapted to suit various tastes and dietary needs.
- Crowd-Pleaser: Loved by kids and adults, making it ideal for family meals.
Key Ingredients
- Spinach Ricotta Ravioli: Use store-bought spinach ricotta ravioli for convenience or cheese-filled ravioli as a substitute.
- Grape or Cherry Tomatoes: These add sweetness and freshness. Use whole for a juicy bite.
- Sun-Dried Tomato Pesto: Adds depth and richness to the dish. You can use store-bought or make your own.
- Heavy Cream: Creates a creamy sauce that coats the ravioli perfectly.
- Fresh Spinach: Fresh spinach adds color and nutrients. Chop it roughly for easy mixing.
- Italian Seasoning: A blend of herbs that enhances the flavor of the dish.
- Grated Parmesan: Use freshly grated for the best taste.
- Shallot and Garlic: Aromatics that provide a delicious base flavor.
- Olive Oil: Use olive oil for sautéing the vegetables and adding a touch of richness.
- Fresh Basil: Adds a fresh flavor.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Spinach Ravioli: Substitute with cheese ravioli.
- Sun-Dried Tomato Pesto: Regular basil pesto can be used as an alternative or finely chopped sun-dried tomatoes.
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How to Make Skillet Ravioli with Spinach and Sundried Tomato Pesto
STEP ONE: Cook the Ravioli
Bring a large pot of salted water to a boil. Add the store-bought spinach ravioli and cook according to package instructions.
Reserve ½ cup of the pasta water, then drain the ravioli and set aside.
STEP TWO: Sauté the Tomatoes and Aromatics
In a large skillet, heat the olive oil over medium heat. Toss in the tomatoes and cook for 3 to 4 minutes until they start to blister.
Add the chopped shallot and cook until soft and translucent, about 2 minutes. Stir in the garlic and cook just until fragrant, about 1 minute.
STEP THREE: Make the Creamy Pesto Sauce
Stir in the sun-dried tomato pesto and cook for about 1 minute to warm it through. Pour in the heavy cream and bring it to a gentle simmer until thickened.
Add the Italian seasoning, fresh spinach, and Parmesan. Cook until the spinach is wilted and the sauce is creamy. Add a splash of pasta water if it looks too thick.
STEP FOUR: Toss and Serve
Add the cooked ravioli to the skillet and gently stir to coat it in the sauce.
Finish with more Parmesan and basil to taste. Serve right away while it's hot and silky.
Expert Tips for Success
👩🍳Jami's Pro Tips: Want to take this recipe to the next level? Check out my expert tips below for the best flavor, texture, and meal prep hacks!
✔️ DO Save your pasta water. I always scoop out a full cup before draining. A little splash makes the sauce silky and helps it cling to the ravioli.
✔️ DO Use fresh spinach. It wilts fast and melts right into the cream sauce.
❌ DO NOT Overcook the ravioli. It will fall apart when tossed in the skillet.
Storage
Store leftover ravioli with pesto in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended. To reheat, gently warm the pasta in a skillet with a splash of water or cream to restore the creamy consistency.
Skillet Ravioli with Spinach FAQs
To make pesto ravioli more filling, consider adding grilled chicken, sautéed mushrooms, or roasted vegetables like zucchini and bell peppers. You can also mix in white beans for added protein and fiber.
Yes, homemade pesto can be used for this recipe. Freshly made pesto often has more flavor compared to store-bought versions. Simply blend sun-dried tomatoes, pine nuts, Parmesan, garlic, basil, and olive oil to make your own pesto at home.
To prevent ravioli from sticking together while cooking, use a large pot with plenty of salted boiling water. Stir the ravioli gently but frequently during the first few minutes of cooking. Adding a small amount of olive oil to the water can also help keep the ravioli separate.
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📖 Recipe
Skillet Ravioli with Spinach and Sundried Tomato Pesto
Equipment
- Large Pot
- Skillet
- Spatula
Ingredients
- 20 ounces store-bought spinach ricotta ravioli refrigerated variety
- 10 ounces grape or cherry tomatoes
- 6 ounces sun-dried tomato pesto (½ to ⅔ cup) or chopped sundried tomatoes
- 1 cup heavy cream
- 1 to 2 cups fresh spinach loosely packed
- ½ teaspoon Italian seasoning
- 1 small shallot finely chopped
- 2 to 3 cloves garlic finely chopped
- 2 tablespoons olive oil
- fresh basil (5 to 6 leaves)
- reserved pasta water as needed
- ¼ salt to taste
- grated Parmesan to taste
Instructions
- Bring a large pot of salted water to a boil. Add the store-bought spinach ravioli and cook according to package instructions. Reserve ½ cup of the pasta water, then drain the ravioli and set aside.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the tomatoes and sauté for 3-4 minutes until they begin to soften. Add the chopped shallot and cook until translucent, about 2 minutes. Then add the minced garlic and sauté for another 1 minute.
- Stir in the sun-dried tomato pesto and cook for 1 minute to combine the flavors.
- Add the heavy cream to the skillet and bring to a simmer. Stir in the Italian seasoning, parmesan (to taste), and chopped spinach.
- Cook until the spinach is wilted, about 2 minutes. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Add the cooked ravioli to the skillet and gently toss to coat in the creamy sauce. Sprinkle with additional Parmesan and chopped basil to taste. Serve immediately.
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Notes
- Simmer the cream gently after adding it to the pesto so the sauce stays silky and doesn't break.
- Use reserved pasta water a little at a time to loosen the sauce and help it cling to the ravioli.
- Add the spinach at the end of cooking so it stays bright and tender.
- Toss the ravioli gently to avoid tearing the pasta or breaking the filling.
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