Total Time

Prep/Cook Time: 20 min.


4 servings

Updated: Jul. 12, 2023


1 package (20 ounces) refrigerated cheese ravioli1 tablespoon olive oil3 cups fresh baby spinach3 plum tomatoes, chopped1/2 cup prepared pestoOptional: Shredded Parmesan cheese and crushed red pepper


Cook ravioli according to package directions; drain. Meanwhile, in a large skillet, heat oil over medium-high heat; add spinach. Cook and stir until wilted, 3-5 minutes. Add ravioli and pesto, stirring gently to coat. Stir in tomatoes. If desired, top with Parmesan and red pepper.

Pesto Ravioli Tips

What pesto is best for pesto ravioli?

If you love recipes with pesto, you probably already know the best store-bought pesto brands. We tested this recipe with prepared basil pesto, but you could also make pesto from scratch if you have the ingredients on hand. For a change of pace, try parsley pesto or nut-free pesto.

What else can you put in pesto ravioli?

This pesto ravioli is tossed with wilted spinach and chopped tomatoes for extra flavor and color. If you’re looking to mix things up a bit, browse other ravioli recipes for inspiration. You could add ingredients like sauteed shrimp, grilled chicken, roasted asparagus or steamed green beans. For a richer dish, stir in some heavy cream before serving.

How long will pesto ravioli last?

Store leftover pesto ravioli in an airtight container in the refrigerator for 2 to 3 days. When you’re hungry again, reheat the pesto ravioli gently on the stovetop or in short intervals in the microwave.

Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

about 6 ravioli: 609 calories, 32g fat (8g saturated fat), 77mg cholesterol, 1166mg sodium, 62g carbohydrate (4g sugars, 6g fiber), 21g protein.