Pesto Ravioli with Spinach & Tomatoes

• doses: 4 servings
• tempo ativo: 15 minutes
• tempo total: 15 minutes

Ingredientes

2 8-ounce packages frozen or refrigerated cheese ravioli

1 tablespoon olive oil

1 pint grape tomatoes

1 5-ounce package baby spinach

⅓ cup pesto

150ml cream

Instruções

Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.

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.

Add pesto and cream, simmer till cream reduces slightly.

Add the cooked ravioli, stir gently to combine.

Informação Nutricional

• Calorias: 361 kcal
• Gordura Total: 19 g
• Gordura Saturada: 6 g
• Gordura Insaturada: 0 g
• Colesterol: 47 mg
• Sódio: 407 mg
• Carboidratos Totais: 35 g
• Fibra Alimentar: 4 g
• Açúcares Totais: 6 g
• Proteína: 14 g