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Toasted Ravioli with a Spinach and Tomato Sauce

Toasting storebought ravioli is a great way to boost the flavor and texture. Making your sauce from semi-scratch also makes a quick meal taste amazing.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 400kcal


  • 2 packages Ricotta and Spinach Ravioli: I like the kind from Trader Joe’s – each package has about 9 HUGE ravioli so you don’t need that many for a filling dinner
  • 1 box fresh spinach
  • 1 jar tomato sauce: make sure you get a variety with no sugar added. I like Muir Glen’s Organic Garden Vegetable sauce because it has some extra veggie thrown in and it’s nice and chunky
  • 3 cloves garlic minced
  • a pinch of crushed red pepper
  • olive oil cooking spray
  • Garlic bread optional – the husband loves this Alexia garlic bread, so he has it as an accompaniment to the pasta. I get pretty full from the pasta alone, so I opt-out of the garlic bread


  • Cook the ravioli according to the package directions (should only take 3-4 min max). Drain and set aside.
  • Heat a large pan over medium heat. Spray lightly with cooking spray, and add 5-6 ravioli to the pan (depending on how many will fit).
  • Lightly pan fry the ravioli on each side for a few minutes, until the outside becomes golden brown and a little crispy. Repeat with all the ravioli you have.
  • Saute the spinach, garlic, and crushed red pepper in 1/2 tsp olive oil for a few minutes, until the spinach is wilted. Add in the jar of marinara sauce and bring to a simmer.
  • Plate 5 ravioli, and a huge helping of the sauce (about 1/4 of the recipe)


Serving: 5ravioli | Calories: 400kcal | Protein: 14g | Fiber: 7g