Pesto Ravioli with Spinach & Tomatoes

PESTO RAVIOLI WITH SPINACH & TOMATOES

INGREDIENTS

• 2 (8 ounce) packages frozen or refrigerated cheese ravioli
• 1 tablespoon olive oil
• 1 pint grape tomatoes
• 1 (5 ounce) package baby spinach
• ⅓ cup pesto

DIRECTIONS

1. Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.

2. Heat oil in a large nonstick skillet over medium heat. Add tomatoes; sauté until they begin to burst, 3 to 4 minutes. Add spinach and continue to cook, stirring frequently, until it wilts, 1 to 2 minutes.
3. Add the cooked ravioli and pesto; stir gently to combine.

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