Pesto Ravioli with Spinach & Tomatoes

• servings: 4 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

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

Directions

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.

Nutrition

• Calories: 361 kcal
• Total Fat: 19 g
• Saturated Fat: 6 g
• Unsaturated Fat: 0 g
• Cholesterol: 47 mg
• Sodium: 407 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 4 g
• Total Sugars: 6 g
• Protein: 14 g