Spinach Ravioli with Roasted Tomatoes and Basil

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This spinach ravioli with roasted tomatoes and fresh basil recipe will rival anything you have ever had in a restaurant. In just 55 minutes, I have tender pasta pillows in a caramelized cherry tomato sauce finished with fresh basil, which results in unparalleled comfort food with minimal effort and an authentic taste.

I love how impressive yet deceptively easy it is to make this spinach ravioli with roasted tomatoes and fresh basil. For this dish, I use store-bought ravioli, just like I do for my Trader Joe’s butternut squash ravioli recipe. And as a working mom, there is nothing wrong with taking a little shortcut. All I need is a delicious homemade sauce to turn it into an easy midweek Italian treat. 

This was actually a recipe I developed for my husband on nights when I was too busy to cook, and he was responsible for feeding the picky eaters. Using store-bought ravioli and a simple tomato sauce was wholesome, fulfilling, and delicious enough even for our kids. In fact, they loved this dish so much that my husband made it 3 times in one week while I was traveling. Ha! Do not worry, though, since then he has leveled up and mastered my healthy mac and cheese recipe. 

🥘 Ingredients

I have kept the ingredients for this spinach ravioli with roasted tomatoes and basil recipe short and simple, making it a perfect last-minute meal you can throw together easily. This is what I use:

Store-bought spinach ravioli: I use my favorite store-bought brand, either fresh or refrigerated. Be sure to check the serving recommendation, so that you have enough for each portion.

Cherry tomatoes: Fresh cherry tomatoes form the base of my sauce, and are the main flavor in this dish. 

Shallots: I add shallots to the roasting pan for a soft, sweet, and aromatic flavor.

Olive oil: I use the olive oil to coat my tomatoes before they are roasted, and again midway through for added richness.

Balsamic vinegar: In addition to the olive oil, I add balsamic vinegar halfway through for a subtle tang and acidity that rounds out the flavors.

Seasoning: I use salt and black pepper for simple seasonings that enhance the flavors without overpowering them.

Fresh basil: This serves as my finishing garnish, which provides a peppery and authentic Italian taste.

🔪 How to Make

A lot of the most important cooking takes care of itself for this spinach ravioli with roasted tomatoes and basil recipe. This is exactly how I make it:

Preheat and prep: I begin by preheating my oven to 425F. Then I cut my tomatoes in half and lay them right side up, along with my shallots, in a lightly oiled baking dish. I drizzle 1 teaspoon of olive oil over and bake for 35 minutes. 

Add balsamic: Then I remove the tomatoes from the oven, stir, and coat with 2 more teaspoons of olive oil and balsamic vinegar. I season with salt and pepper and return to the oven and bake for 10 more minutes. 

Cook ravioli: I cook my ravioli according to the package instructions, and reserve 1/4 cup of pasta water before draining. Next, I add some of the pasta water to the tomato sauce, stir to emulsify, and add the ravioli and toss to coat. If necessary, I add a bit more cooking liquid.

Garnish: I garnish my pasta with fresh basil and serve it warm.

📖 Variations

This spinach ravioli with roasted tomatoes and basil is wonderfully adaptable. Since the pasta itself is store-bought, I love experimenting with the sauces and additions as much as I can. These are 3 variations I love:

Extra veggie roast: I add 1 cup of halved asparagus spears, or finely diced zucchini, to the roasting pan with my tomatoes and shallots. This works well when I want to bulk up the meal and make it more nutritious. 

Cheesy baked ravioli: Once my ravioli is in the sauce, I transfer it into a baking dish and cover the top with 1/4 cup of grated mozzarella or parmesan. You are welcome to add more cheese if you like. Then I bake it at 350F for 10 minutes until the cheese is golden. For this version, I recommend cooking the ravioli halfway through and finishing it in the oven with the sauce. 

Creamy pesto ravioli: Instead of the tomato sauce, I coat my ravioli in 2 cups of my vegan bechamel sauce, which I have mixed with a bit of pasta water and 1/4 cup of my vegan broccoli pesto. My kids love this extra creamy version, especially with a sprinkling of parmesan. 

🍽 Serving Suggestions

This spinach ravioli with roasted tomatoes and basil is substantial enough to serve as a meal on its own, but I like making the dish go even further by serving it with other Italian-themed sides and toppings. To make this pasta part of a bigger spread, I recommend serving it with my fresh cucumber tomato avocado salad, with a bit of my vegan Italian dressing. I also love adding a spoonful of my pesto without pine nuts on top of the dished-up ravioli, for a bright green contrast. 

Last week, we had a particularly rainy day, which called for a dinner that was extra comforting and filling. I decided on my spinach ravioli, but a side salad was just not on the cards. Instead, I decided to give the pasta an extra bit of richness by adding a good dollop of my vegan white cheese sauce over the cooked pasta before topping with the rich tomato sauce and a drizzle of vegan kale pesto. I finished each bowl off with a bit of nutritional yeast and fresh basil. It tasted like a creamy spinach lasagna and was so good that there were no leftovers to speak of. 

🧊 Storing And ♨️ Reheating

Refrigeration: I allow the ravioli and sauce to cool to room temperature before storing them in an airtight container and storing them in the refrigerator for up to 4 days. 

Freezing: I do not recommend freezing this dish as thawing causes the pasta to lose its texture, and the sauce separates.

Reheating: I reheat leftovers in a skillet over a medium-low heat, with a splash of water or olive oil, stirring gently until warmed through. Reheating in the microwave may cause the ravioli to become rubbery.

❓Recipe FAQs

Anjali Shah