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Ravioli With Spinach And Sun-Dried Tomatoes

This dinner has a combination of sweet, spicy and savory that I love. It may look like a lot of spinach at first, but it melts away to practically nothing once it's cooked, so the kids probably won't even mind it--ours didn't. Serve it with a green salad with grapes, walnuts and Gorgonzola cheese.
  Cheese ravioli/Any variety 20 Ounce
  Baby spinach 9 Ounce
  Extra virgin olive oil 1 Tablespoon
  Yellow onion 1⁄2 , finely diced
  Minced garlic 1 Teaspoon (2 Cloves)
  Sun dried tomatoes 5 , marinated in oil or dry, chopped
  Crushed red pepper flakes 1⁄2 Teaspoon, crushed (To Taste)
  Red pasta sauce 1 1⁄2 Cup (24 tbs) (Any)

Cook the ravioli according to the package directions. When it is one minute from being done, add the spinach to the water with the ravioli, then drain the spinach and noodles.
Meanwhile, in a large heavy skillet, heat the oil over medium heat. Add the onions and sauté them for about 4 minutes until they are softened. (Meanwhile, make the salad, if you are serving it.) Add the garlic, sundried tomatoes, and crushed red pepper flakes (optional) and sauté them with the onions for about 1 minute. Add the pasta sauce and bring it to a low boil. Reduce the heat if necessary and simmer the sauce, stirring occasionally, until the ravioli and spinach are cooked and drained.
Combine the ravioli, spinach and sauce, and serve it immediately, or refrigerate it for up to 48 hours, or freeze it for up to 3 months.

Scramble Flavor Booster: Serve it with extra crushed red pepper flakes.

Tip: If your young children like to help you in the kitchen, you can give them a plastic knife (supervise carefully because even plastic knives can cut skin) and a cutting board and ask them to cut the grapes in half for the salad (they can also help you re-wash all of the grapes that roll off the board!). Older children can help you make the sauce for the ravioli.

In a large bowl, combine 6 - 8 cups lettuce, 1 cup purple grapes, halved, 1/4 cup chopped walnuts, 2 Tbsp. Gorgonzola cheese, and 2 - 4 Tbsp. vinaigrette salad dressing or dressing of your choice.

Nutritional Information per serving (% based upon daily values)
Calories: 390; Total Fat: 13g, 20%; Saturated Fat: 6g, 30%; Cholesterol: 75mg, 25%; Sodium: 730mg, 30%; Total Carbohydrate: 48g, 16%; Dietary Fiber: 8g, 32%; Sugar: 7g; Protein: 18g

Nutritional Information per serving with sidedish (% based upon daily values) (1 1/2 cups salad)
Calories: 443; Total Fat: 16g, 25%; Saturated Fat: 7g, 35%; Cholesterol: 79mg, 26%; Sodium: 874mg, 36%; Total Carbohydrate: 53g, 17%; Dietary Fiber: 10g, 38%; Sugar: 10g; Protein: 20g

This recipe was excepted from the book SOS! The Six O'Clock Scramble to the Rescue: Earth-Friendly, Kid-Pleasing Dinners for Busy Families. To see where you can purchase the book, visit or

Recipe Summary

Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes

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Average: 4.4 (2 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 320 Calories from Fat 88

% Daily Value*

Total Fat 9 g14%

Saturated Fat 3.5 g17.5%

Trans Fat 0 g

Cholesterol 52 mg17.3%

Sodium 448.9 mg18.7%

Total Carbohydrates 44 g14.6%

Dietary Fiber 4 g16%

Sugars 3.2 g

Protein 14 g27.6%

Vitamin A 64.4% Vitamin C 23.8%

Calcium 23.6% Iron 17.5%

*Based on a 2000 Calorie diet

Ravioli With Spinach And Sun-Dried Tomatoes Recipe