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Maryann Jacobsen

Independent Author & Family Nutrition Expert

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Ravioli with Spinach and Sun-dried Tomatoes [Recipe]

May 20, 2010

Ravioli with spinach and sun-dried tomatoes on a plate with a salad
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This was the first recipe I tried from my new cookbook and it was a hit all around.

It was easy to make.  My husband said “this is good” right away. My picky 3-year old actually ate the ravioli and declared that she loved salad because it had grapes in it. My 13-month old chowed down the little pieces I cut up for him. And there were leftovers!

I plan to reveal this wonderful cookbook next week in a review after trying one more recipe.  I think you’re going to like love it as much as I do.

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.
Ravioli in boiling water with spinach

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. 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.
The sauce simmering in a pan on a stove

 

Ravioli with Spinach and Sun-dried Tomatoes
 
Print
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
 
Serves: 6
Ingredients
  • 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
Instructions
  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).
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For more easy recipes and tips on how to serve meals to kids, check out Maryann’s book The Family Dinner Solution: How to Create a Rotation of Dinner Meals Your Family Will Love

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Categories: Family Meal Planning & Recipes, Family Style Recipes 11 Comments

« Picky Eating (Part 1): How to Tell if Your Picky Eater Needs Help
Weekly Meal Plan: Monday May 24th »

Comments

  1. Wayne Evans says

    May 21, 2010 at 6:12 am

    Wow, that look delicious!

    Look forward to seeing the next one and the book reveal…

    best regards

    Joe

    Reply
  2. Michelle Segar says

    May 21, 2010 at 9:12 am

    This looks amazing and easy! I’m gonna try it!

    Reply
  3. FoodontheTable says

    May 21, 2010 at 10:10 am

    This red sauce looks great! I really like how spinach is in there too. All around looking healthy and delicious.

    Reply
  4. zohraa says

    May 3, 2012 at 7:10 pm

    I just LOVE this recipe!!! Easy, yet seems and looks very gourmet!

    Reply

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