Spinach Ravioli with Sautéed Veggies

This Spinach Ravioli with Sauteed Veggies is one of those fantastic pasta recipes for a quick and easy weeknight meal.

It uses store-bought spinach ricotta ravioli and a super quick homemade sauce packed with veggies! It's also extremely affordable feeding 4-5 people for just about $15.00. 

For a starter consider my cream of mushroom soup or my potato and leek soup. 

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 otherwise 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. Because it's hearty enough to serve as winter comfort food but the spinach, tomatoes, and lemon hint of spring and summer flavors to come!

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For another quick and easy Ravioli recipe try my Ricotta Cheese Ravioli with Pesto, Peas, and Spinach. 

Step#1: Carmelize the Onions

Slice the red onions into half-moons. I like using red onions for this recipe because they are sweeter than white onions and they add some nice color to this recipe too.

Sautee the red onions in a skillet with olive oil just until the onions are fragrant and caramelized. The onions take the longest so that's why I like to do this part first to give them a head start. 

Step#2: Sautee the Tomatoes 

This time of year when tomatoes aren't quite in season I like to use cherry tomatoes. They have so much more flavor off-season than regular tomatoes and you don't even have to cut them! For even more tomato flavor you can also add 1-2 tablespoon of tomato paste to the sauce too, just add some hot pasta water to thin it out a bit afterward. 

Cook the tomatoes long enough until they start to soften and wilt a bit then you'll add the lemon zest and juice which gives this recipe its great freshness. I also think the lemon is a nice flavor pairing against the ricotta filling of the ravioli. 

You could also use a splash of white wine too if you didn't have any lemons on hand.

Step#3: Wilt the Spinach

The spinach is the last step, it doesn't take long and you don't need to cook it very long, just long enough so that it is wilted and reduced in volume. You'll use the whole bag which at first will feel like a ton of spinach.

But once you cook it down it's the perfect amount. It's always so surprising how much spinach shrinks when you cook it! Then add a little salt and pepper to taste and your sauce is ready!

 I always like to make the sauce first anytime I'm cooking ravioli because the ravioli cooks up so quickly that you want to make sure your sauce is ready to go once the ravioli is ready. 

Step#4: Cook the Spinach Ravioli

Cook the ravioli in boiling, salted water just until they rise to the top. Be careful not t overcook the ravioli otherwise, they will come undone in the boiling water and the ricotta filling will start to spill out. 

At this stage you can also add a few ladles of the starchy pasta water to your sauce, it will loosen it up a bit and create a nice thickened sauce due to the starch. 

Step#5: Toss Ravioli and Garnish with Cheese

Then all you have to do is top with freshly grated parmesan cheese and dinner is ready! Ravioli is pretty filling so I like to serve them family-style on a large white platter and that way everyone can serve themselves!

More Great Pasta Recipes! 

• Cheese Ravioli with Creamy Pesto, Peas and Shallots
• Chicken Fettuccini Alfredo
• Creamy Sundried Tomato Pasta
• Orecchiette Pasta with Sausage and Broccoli

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