Experience incredible flavor with this Easy Creamy Pesto Spinach Ravioli with Tomatoes recipe! Imagine a dish that combines the freshness of spinach, the tanginess of cherry tomatoes, and the richness of a sun-dried tomato pesto sauce—all wrapped around tender spinach ravioli.
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Ravioli with pesto is a classic Italian dish that combines tender pasta filled with cheese or spinach with a flavorful pesto sauce. This version includes creamy pesto, fresh spinach, and tomatoes, making it a delicious meal that is perfect for family dinners.
Originating from the Liguria region in Italy, pesto adds a fresh flavor that pairs wonderfully with ravioli, a staple in Italian cuisine.
If you like this Italian recipe, you may also love our Carbone Spicy Rigatoni Vodka or our Pappardelle Bolognese Recipe.
Why We Love This Recipe
- Quick and Easy: Ready in just 15 minutes, perfect for busy weeknights.
- Healthy Ingredients: Packed with spinach and tomatoes for a nutritious meal.
- Versatile: Can be adapted to suit various tastes and dietary needs.
- Crowd-Pleaser: Loved by kids and adults alike, making it ideal for family meals.
Ingredients
- Ravioli: Use store-bought spinach ravioli for convenience. You can also try cheese-filled ravioli if you prefer.
- 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.
- 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 extra virgin olive oil for sautéing the vegetables and adding a touch of richness.
- Fresh Basil: Optional, but it adds a lovely fresh note at the end.
A full ingredient list with exact measurements can be found in the recipe card below.
Substitutions & Variations
- Spinach Ravioli: Substitute with cheese ravioli or mushroom ravioli.
- Heavy Cream: Use half-and-half or a plant-based cream for a lighter option.
- Sun-Dried Tomato Pesto: Regular basil pesto can be used as an alternative.
How to Make Easy Creamy Pesto Spinach Ravioli with Tomatoes
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 1 cup of the pasta water, then drain the ravioli and set aside.
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 1 cup of the pasta water, then drain the ravioli and set aside.
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 1 cup of the pasta water, then drain the ravioli and set aside.
STEP FOUR: Prepare the Creamy Sauce
Add the heavy cream to the skillet and bring to a simmer. Stir in the Italian seasoning, chopped spinach, and grated Parmesan. 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 and gently toss to coat.
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.
Recipe FAQs
To make pesto ravioli more filling, you can add 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 a 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, make sure to 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.
Related
- Pesto Tortellini Salad
- Quick and Easy Casarecce Pasta with Pesto
- Healthy Pasta Primavera Recipe with Pesto
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📖 Recipe
Easy Creamy Pesto Spinach Ravioli with Tomatoes
Equipment
- Large Pot
- Skillet
- Spatula
- Measuring cups and spoons
Ingredients
- 20 ounces store-bought spinach ravioli refrigerated variety
- 1 cup cherry tomatoes
- 6 ounces sun-dried tomato pesto or chopped sundried tomatoes
- 1 cup heavy cream
- 1 cup fresh spinach chopped
- 1 teaspoon Italian seasoning
- grated Parmesan to taste
- 1 shallot finely chopped
- 3 cloves garlic minced
- 2 tablespoons olive oil
- fresh basil to taste
- reserved pasta water as needed
Instructions
- Bring a large pot of salted water to a boil. Add the store-bought spinach ravioli and cook according to package instructions. Reserve 1 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 cherry 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, chopped spinach, and grated Parmesan. 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 grated Parmesan and chopped basil to taste. Serve immediately.
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Notes
- Spinach Ravioli: Substitute with cheese ravioli or mushroom ravioli.
- Heavy Cream: Use half-and-half or a plant-based cream for a lighter option.
- Sun-Dried Tomato Pesto: Regular basil pesto can be used as an alternative.
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