Pesto Ravioli With Spinach & Tomatoes Recipe

Recipe By Slurrp

Pesto Ravioli with Spinach & Tomatoes is a delicious and flavorful pasta dish. The ravioli is filled with a creamy pesto sauce and served with sautéed spinach and juicy tomatoes. The combination of the rich pesto, tender ravioli, and fresh vegetables creates a satisfying and wholesome meal. This recipe is quick and easy to make, perfect for a weeknight dinner or a special occasion. Serve it with a sprinkle of Parmesan cheese and a side of garlic bread for a complete and satisfying meal.

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1hr total
1hr total
Pesto Ravioli With Spinach & Tomatoes
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Ingredients for Pesto Ravioli With Spinach & Tomatoes Recipe

  • 1/4 Package Of Ravioli
  • 1/2 tablespoon Olive Oil
  • 3/4 cloves Cloves Of Garlic, Minced
  • 1 cup Fresh Spinach
  • 1/4 cup Diced Tomatoes
  • 0.06 cup Pesto Sauce
  • as required Parmesan Cheese, For Garnish
  • as needed Garlic Bread, For Serving

Directions: Pesto Ravioli With Spinach & Tomatoes Recipe

Cooking Directions

  • STEP 1.Bring a large pot of salted water to a boil and cook the ravioli according to package instructions.
  • STEP 2.Meanwhile, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant.
  • STEP 3.Add the spinach and cook until wilted. Stir in the diced tomatoes and cook for a few more minutes.
  • STEP 4.Drain the cooked ravioli and add it to the skillet with the spinach and tomatoes. Toss everything together gently.
  • STEP 5.Serve the pesto ravioli with spinach and tomatoes hot, garnished with Parmesan cheese and a side of garlic bread.

Cooking Tips

  • You can use store-bought ravioli or make your own from scratch.
  • Feel free to add other vegetables like mushrooms or bell peppers for extra flavor and texture.
  • If you prefer a spicier dish, add some red pepper flakes or chili powder to the skillet while cooking the spinach and tomatoes.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the leftovers in a skillet with a splash of water or broth to prevent them from drying out.
  • Serve the pesto ravioli with spinach and tomatoes as a main course or as a side dish with grilled chicken or fish.
Nutrition
value
53
calories per serving
4 g Fat1 g Protein3 g Carbs2 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    1g
  • Carbs
    3g
  • Fiber
    2g

MacroNutrients

  • Carbs
    3g
  • Protein
    1g
  • Fiber
    2g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    12mg
  • Iron
    < 1mg
  • Vitamin A
    1071mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    23mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    32mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    16mg
  • Manganese
    < 1mg
  • Phosphorus
    22mg
  • Selenium
    0mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp