Ingredients:
- 1 pint grape tomatoes
- 5 oz. pkg. baby spinach
- 2 8 oz. pkgs. frozen or refrigerated cheese ravioli
- 1 Tbsp. olive oil
- 1/3 cup pesto
Directions:
- Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
- Heat oil in a large nonstick skillet over medium heat. Add tomatoes; sauté until they begin to soften, 3 to 4 minutes. Add spinach and continue to cook, stirring frequently, until it wilts, 1 to 2 minutes.
- Add the cooked ravioli and pesto; stir gently to combine.
