Ravioli Caprese

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Course Main Course

Cuisine Italian-American

Keyword caprese ravioli, quick ravioli dinner, under 30 minute dinner

Prep Time 5

Cook Time 10

bring water to boil 10

Total Time 25

Servings servings

Calories 621kcal

Author Eileen Murphy Kelly

Equipment

Ingredients

18-20 ounces package refrigerated ravioli
1 tablespoon olive oil (divided)
10 ounces grape tomatoes (quartered)
½ teaspoon kosher salt
¼ teaspoon ground cracked black pepper
2 cups fresh baby spinach
8 ounces fresh mozzarella pearls
¼ cup fresh basil ( torn into pieces)
2 tablespoons balsamic vinegar glaze

Instructions

Prepare 18-20 ounces package refrigerated ravioli in salted water, drain, then toss in 1 teaspoon olive oil and set aside.
Add remaining 1 tablespoon of olive oil to a large skillet over medium heat. Once the skillet is hot, add 10 ounces grape tomatoes (quartered) ½ teaspoon kosher salt, ¼ teaspoon ground cracked black pepper, saute for about 2 minutes to soften the tomatoes.
Add 2 cups fresh baby spinach, saute for another minute to wilt the spinach.
Add the cooked ravioli to the skillet and toss to coat.
Remove from heat and top with 8 ounces fresh mozzarella pearls and ¼ cup fresh basil ( torn into pieces).
Drizzle 2 tablespoons balsamic vinegar glaze over the top and serve.

Notes

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.

You can substitute another flavor of ravioli for the cheese variety. This can work with frozen ravioli; prepare per package directions, as with the refrigerated variety in the recipe.

Storage: Although this is best served fresh, store leftovers in the refrigerator in an airtight container for up to 2 days.

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I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

Nutrition