There are some nights where you just don’t feel like grilling or baking or even sautéing a piece of chicken. Sometimes all you really want is a plate of pasta—something that can come together in only the time it takes to boil and cook your pasta—and my go to is always a spinach pesto ravioli.
Related Reading: What Is the Difference Between Ravioli and Tortellini?
I’ll eat any form of pasta, but when it’s the star of the meal, I tend to open up the freezer and grab one of my favorite frozen staples, ravioli, eschewing the dry variety for the soft, stuffed kind. I shop from the freezer section of the grocery store, where I can find ravioli of all shapes, sizes, and fillings. You can’t go wrong with cheese filling, but you can get a bit fancy with spinach, mushroom, and chicken blends. The refrigerated section of your grocery store might also stock fresh ravioli, as those will work in this easy recipe, too.
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If you want just a straightforward dish, a little butter and kosher salt is all you need for a delicious sauce. But with the summer months ahead, I always have pesto in my fridge, and it’s the perfect pairing for cheese ravioli. Toss in a splash of cream for some added richness and you have a creamy, herby sauce on your hands—finished in a matter of minutes.
To bulk up the meal, I also throw in a handful of baby spinach, arugula, or kale to the hot pasta and it immediately wilts without any extra effort. All you need is six ingredients, a pot of boiling water, and your favorite packaged ravioli.
Spinach Pesto Ravioli Recipe
Spinach Pesto Ravioli
- 1 large bag frozen cheese ravioli
- ½ cup prepared pesto
- ¼ cup heavy cream
- ¼ cup grated parmigiano cheese, plus more for garnish
- 3 cups fresh baby spinach
- ½ cup toasted pine nuts (optional)
- In a large pot, boil water and prepare ravioli based on package instructions.
- While the ravioli are cooking, heat pesto and cream in a large sauté pan on medium and mix to combine.
- Add cheese and mix until it is melted into the sauce and sauce begins to bubble. Turn off the heat.
- Drain the cooked ravioli and add to the pan. Immediately add the spinach and mix careful to not break up the ravioli but until the spinach.
- Transfer to a serving plate and sprinkle with extra cheese and toasted pine nuts. Eat immediately!
Header image by Anna Gass.