Spinach Ravioli with Sautéed Veggies

This Spinach Ravioli with Sautéed Veggies is one of those fantastic pasta recipes that comes together so quickly for an easy weeknight meal. It uses store-bought spinach ricotta ravioli and a super simple homemade sauce packed with rich veggies. It tastes as if you spent way longer cooking it than you actually did, and it’s also incredibly affordable, feeding 4 to 6 people for around $15!

The creamy ricotta cheese filling in the spinach ricotta ravioli pairs perfectly with a lighter sauce that keeps everything fresh and balanced. Instead of anything heavy like a rich butter sauce or thick tomato sauce, this version brings together sweet caramelized red onions, juicy sautéed cherry tomatoes, wilted baby spinach, and bright lemon zest and juice.

It’s just the right mix of cozy winter comfort and the first hints of spring and summer flavors, ideal for those in-between months when you want something hearty and seasonal, with some brighter flavors in there, too.

For more ravioli and pasta meals, check out my Creamy Pesto Ravioli, Pasta with Fresh Tomato Sauce, and Creamy Sun-dried Tomato and Spinach Pasta!

Which Ravioli Should You Buy?

• Go for good-quality store-bought spinach ricotta ravioli with creamy ricotta filling. They’re plump and tender, and they hold up perfectly when boiled.
• Skip the really cheap frozen ones if you can; they’re thinner and more prone to bursting open.
• Refrigerated fresh ones from the pasta section usually give the best bite with almost no effort.
• My favorite brand is Rana, found in the refrigerator section at most major supermarkets.

What Sauce to Serve with Ravioli?

• When picking a sauce for ravioli, consider the ravioli filling. For this spinach ricotta ravioli, I like to do something on the lighter side; I find the ravioli can be a bit heavy.
• This recipe has a wonderful mixture of sweet caramelized red onions, sauteed cherry tomatoes, wilted spinach, and fresh lemon zest.
• It creates a delicious combination of flavors that’s perfect for the in-between season of winter into spring.
• It’s hearty enough to serve as winter comfort food, but the spinach, tomatoes, and lemon hint of spring and summer flavors to come!

 

Ingredients:

• Store-Bought Spinach Ravioli: Ready-made spinach ricotta ravioli filled with creamy ricotta cheese make this so quick and easy.
• Olive Oil: For sautéing the veggies and coating everything nicely; a drizzle at the end adds that fresh finish.
• Red Onion: Sliced into half-moons for sweet caramelization and beautiful color; red onions are sweeter (and prettier) than yellow or white onions, but they will work if it’s all you have.
• Cherry Tomatoes: When tomatoes aren’t quite in season, I like to use cherry tomatoes here. They are more flavorful off-season than regular tomatoes, and you don’t even have to cut them!
• Lemon: Zest and juice for that bright, fresh pop that pairs perfectly with the creamy ricotta filling; fresh is best.
• Fresh Baby Spinach: The whole bag wilts down to just the right amount and adds lovely color and tenderness; prewashed is a time-saver.
• Salt and Freshly Cracked Black Pepper: Season to taste; freshly ground pepper makes all the difference.

Step#1: Carmelize the Onions

• Slice the red onions into half-moons. Heat 1 tablespoon of olive oil in a large skillet and sauté the onions over medium heat until soft, fragrant, and nicely caramelized.
• I like to give the onions a head start because they take the longest to sweeten up, and that extra time makes them really delicious.

Step#2: Sauté the Tomatoes 

• Add the cherry tomatoes to the skillet with the onions. Cook them until they begin to soften, burst, and release their juices, creating a light sauce.
• Then stir in the lemon zest and fresh lemon juice for that bright, fresh pop that pairs so well with the creamy ricotta filling.
• For more great Cherry Tomato Recipes, try my Roasted Tomato Soup Recipe, Shrimp Scampi Recipe, or my Angel Hair Pasta with Roasted Tomatoes.

Step#3: Wilt the Spinach

• Add the fresh baby spinach to the skillet in handfuls, stirring until it wilts down completely and reduces in volume. (It always looks like way too much at first, but it shrinks beautifully!)
• Season with salt and pepper to taste, then drizzle in another tablespoon or so of olive oil until everything is nicely coated and glossy.
• I always like to make the sauce first when I’m cooking ravioli, because the ravioli cooks up so quickly that you want to make sure your sauce is ready to go once it’s ready. 
• You could also make the sauce a day in advance and reheat it while cooking the ravioli.

Step#4: Cook the Ravioli

• Meanwhile, bring a large pot of well-salted water to a boil and drizzle in a little olive oil to prevent sticking.
• Add the store-bought spinach ravioli and cook just until they float to the surface; this usually takes only a few minutes. Be careful not to overcook them, or the ricotta filling can seep out, and they may fall apart.

Step#5: Finish and Serve

• Drain the ravioli (save a cup of the starchy pasta water!). Ladle a few spoonfuls of the hot pasta water into your veggie sauce to loosen it up and make it silky and cohesive. 
• Place 4-6 ravioli in serving bowls or all of it on a large platter, top generously with the sauce, and finish with freshly grated Parmesan cheese. 
• I love serving this family-style on a big white platter so everyone can help themselves. A simple green salad and crusty bread on the side make it a complete, satisfying meal.

Variations

• You could also use a splash of white wine, too, if you didn’t have any lemons on hand.
• For even more tomato flavor, you can also add 1-2 tbsp of tomato paste to the sauce, just add some hot pasta water to thin it out a bit afterward.
• Brown some sliced chicken sausage or mild Italian sausage right at the beginning with the onions so the savory bits build into the sauce base as it cooks. It adds incredible depth and makes the dish more satisfying while keeping everything light and fresh.
• Or, for an even quicker option, toss in cooked shrimp or shredded chicken at the very end.

Can I use frozen ravioli?

Yes, frozen spinach ricotta ravioli works really well in this recipe. Just cook them straight from frozen but watch them closely so they don’t overcook.

Can I add garlic?

You absolutely can! Sauté one or two minced garlic cloves along with the red onions at the beginning for a little more savory depth. It pairs beautifully with the lemon and spinach.

How do I store leftovers?

Store any leftover ravioli and sauce separately in airtight containers in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce. (Microwaving can make the ravioli a bit rubbery.)