Skillet Ravioli with Spinach and Sundried Tomato Pesto
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.
Servings: 4
Calories: 868kcal
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.
Video
Notes
Cooking Notes
Keep the sauce at a gentle simmer once the cream is added to prevent separation and maintain a smooth texture. Add the spinach at the very end so it wilts without turning dark or watery. Reserve pasta water before draining, a small splash makes it easy to adjust the sauce.
Tips for Best Results
- 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.
Nutrition
Calories: 868kcal | Carbohydrates: 89g | Protein: 30g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 144mg | Sodium: 951mg | Potassium: 1742mg | Fiber: 10g | Sugar: 23g | Vitamin A: 2301IU | Vitamin C: 36mg | Calcium: 139mg | Iron: 20mg
