Ingredients
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2 8-ounce packages frozen or refrigerated cheese ravioli
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1 tablespoon olive oil
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1 pint grape tomatoes
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1 5-ounce package baby spinach
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⅓ cup pesto
Directions
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Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
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Heat oil in a large nonstick skillet over medium heat. Add tomatoes; sauté until they begin to burst, 3 to 4 minutes. Add spinach and continue to cook, stirring frequently, until it wilts, 1 to 2 minutes.
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Add the cooked ravioli and pesto; stir gently to combine.
