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.
Servings: 4 servings
- 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