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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

Serves: 4
  • 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)
  1. In a large pot, boil water and prepare ravioli based on package instructions.
  2. While the ravioli are cooking, heat pesto and cream in a large sauté pan on medium and mix to combine.
  3. Add cheese and mix until it is melted into the sauce and sauce begins to bubble. Turn off the heat.
  4. 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.
  5. Transfer to a serving plate and sprinkle with extra cheese and toasted pine nuts. Eat immediately!

Header image by Anna Gass.

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