Ravioli with Spinach and Sun-dried Tomatoes
Prep time
Cook time
Total time
Serves: 6
  • family size package of cheese ravioli (20 ounces)
  • package baby spinach (6-9 ounces)
  • 1 tablespoon olive oil
  • ½ yellow onion, finely diced
  • 1 teaspoon minced garlic (1-2 cloves)
  • 5 sun-dried tomatoes, marinated or dry, chopped
  • ¼ to ½ crushed red pepper flakes, to taste (optional)
  • 1½ cups red pasta sauce
  1. Cook the ravioli according to package directions. When it is 1 minute from being done, add the spinach to the water with the ravioli, then drain the spinach and pasta.
  2. In a large heavy skillet, heat the oil over medium heat. Add the onions and saute them for about 4 minutes until they are softened. Add the garlic, sun-dried tomatoes, and crushed red pepper flakes (optional) and saute them with the onions for about 1 minute.
  3. Add the pasta sauce and bring it to a low boil. Reduce the heat, if necessary, and simmer the sauce, stirring occasionally, until the ravioli and spinach are cooked and drained.
  4. Combine the ravioli and spinach with the sauce, and serve it immediately.
  5. Side dish suggestion: In a large bowl, combine 6-8 cups lettuce (1 small head), 1 cup purple seedless grapes, halved, ¼ cup chopped walnuts, 2 tablespoons crumbled Gorgonzola cheese and 2-4 tablespoons vinaigrette dressing or other dressing of your choice (we skipped the Gorgonzola and used Trader Joes Cranberry, Walnut and Gorgonzola Salad Dressing).
Recipe by Maryann Jacobsen at https://maryannjacobsen.com/family-dinners-ravioli-with-spinach-and-sun-dried-tomatoes/