Tomato and Spinach Mini Ravioli Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 pounds - refrigerated cheese ravioletti (mini ravioli)
  • 2 tablespoons - olive oil
  • 4 cloves - garlic, thinly sliced
  • 2 pints - grape tomatoes, halved
  • 1/2 teaspoons - salt
  • 10 ounces - baby spinach
  • 1/4 teaspoons - salt
  • 1 cups - chopped parsley
  • 1 cups - shaved Parmesan
  • - cracked black pepper, to taste
  • - Parmesan, parsley and pepper, additional for topping, garnish, serving
  • Directions:

    Bring large pot of salted water to a boil over high heat. Add ravioletti and cook for 1 minute less than package instructions indicate. Reserve 1/2 cup of the cooking water, then drain.

    Meanwhile, in a large skillet, heat olive oil over medium-high heat; add garlic and cook for 30 seconds. Add grape tomatoes with 1/2 teaspoon salt and cook for 5 minutes.

    Working in batches, stir in baby spinach and 1/4 teaspoon salt; cook each batch for 2 minutes (add some spinach, let cook and wild, then add some more spinach).

    Remove from heat and stir ravioletti into the pan with spinach and tomatoes; stir in parsley, Parmesan, reserved cooking water and black pepper.

    Add more salt and pasta water as needed, after tasting. Serve with additional Parmesan, parsley and pepper, if desired.

    Brief Description

    Mini ravioli cooked in a fresh tomato sauce with spinach and Parmesan.

    Main Ingredient:

    mini ravioli

    Category:  Pasta

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 20 min


    Use leftovers: add great northern beans to leftovers, stirring in vegetable broth when ready to re-heat (add lots of broth for soup or just a little broth to desired consistency). Sprinkle with extra Parmesan, parsley and pepper, if desired.


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    Posted On:

    August 16, 2019

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