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Ravioli with Spinach and Sundried Tomatoes

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Ravioli with Spinach and Sundried Tomatoes

Ravioli with Spinach and Sundried Tomatoes

Jessica Braider
This dinner has a combination of sweet, spicy, and savory. 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 - ours didn’t.
Cook Time 25 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Italian
Servings 6 servings


  • 20 oz. cheese ravioli (use wheat/gluten-free, if needed)
  • 6 - 9 oz. baby spinach
  • 1 Tbsp. extra virgin olive oil
  • 1/2 yellow onion finely diced
  • 2 cloves garlic minced, about 1 tsp.
  • 5 sundried tomatoes, marinated in oil or dry, chopped
  • 1/4 - 1/2 tsp. crushed red pepper flakes optional
  • 1 1/2 cups red pasta sauce (store-bought or homemade) see link below for homemade directions


  • Using a large pot, cook the ravioli according to the package directions. When it is 1 minute from being done, add the spinach to the water with the ravioli, then drain the spinach and pasta.
  • 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.
  • Add the garlic, sundried tomatoes, and crushed red pepper flakes (optional) to the skillet, 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 done.
  • Combine the ravioli, spinach, and sauce, and serve it immediately, refrigerate it for up to 2 days, or freeze it for up to 3 months.

Slow Cooker Directions

  • Omit the oil. Combine the onions, garlic, tomatoes, red pepper flakes (optional), and pasta sauce in the slow cooker, and cook on low for 8 - 10 hours or on high for 4 - 5 hours. 30 minutes before serving time, cook the ravioli and spinach as directed, then toss it with the sauce. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Cook the ravioli and spinach and store tossed with a little oil to prevent sticking, dice the onion, peel the garlic, cut the sundried tomatoes, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Serve it with extra crushed red pepper flakes.
Tip: Make sure to use a large pot when cooking this dish.  While the spinach will shrink quickly, it initially takes up a lot of space.
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
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Dinner, Fall, Freezer-Friendly, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Slow Cooker, Spring, Summer, Vegetarian, Winter
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