Easy Dinner Idea: Stuffed Ravioli Tossed with Spinach, Tomatoes & Pesto

Stuffed Ravioli with Spinach, Tomato and Pesto - A Well Crafted Party

I love eating outdoors as soon as the weather calls for it. A great outdoor meal to me doesn’t always have to incorporate cooking outside (ie grilling) but, it does need to be simple and easy to transport outdoors. The below outdoor meal entree is not just INCREDIBLY simple to make and holds up to my outdoor meal criteria, but also was extremely affordable to make.

When Grocery Outlet sent me a gift card to try out some of their deals, I went in with no idea what kind of meal I was going to make. But, after just a few minutes perusing the aisles and checking out their ad I had a plan in place. I picked up all of my ingredients in one trip to Grocery Outlet and had the meal on the table in thirty minutes after getting home. Today I’m sharing the main course item that took about 10 minutes from start to finish. This entree would be perfect for an easy weeknight meal alfresco!

Stuffed Ravioli Tossed with Spinach, Tomatoes & Pesto

Stuffed Ravioli Tossed with Spinach, Tomatoes & Pesto

Ingredients

  • 1 package of stuffed ravioli from the freezer or refrigerator section of your local grocery store (Get whatever stuffing sounds good to you. I found a spinach and chicken stuffed ravioli that was delicious!)
  • 1/3 of a bag of pre-washed baby spinach from the produce section of your local grocery store
  • 3 Roma Tomatoes (or any ripe tomato will do) sliced into thin wedges
  • 2 Tablespoons of Olive Oil
  • 2 Tablespoons of Basil Garlic Pesto (I used Rising Sun Farms Pesto)
  • Shredded Parmesan Cheese, Salt & Pepper to Taste

Instructions

  1. Boil water and cook stuffed ravioli according to package directions.
  2. While ravioli is cooking, heat olive oil and pesto in a sauté pan on Medium heat.
  3. Sautée tomatoes in the olive oil and pesto mixture for approximately two minutes, until tomatoes are just a little soft.
  4. As pasta is finishing cooking, save back 1 cup of pasta water and then drain pasta.
  5. Add cooked pasta into sauté pan with tomatoes, pesto and olive oil. Add in the cup of pasta water and spinach.
  6. Mix the items in the pan and cook until spinach is just wilted.
  7. Can be served hot, room temp or chilled! Top with parmesan cheese, a little bit of salt, and a few turns of freshly ground pepper.
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This post was created in collaboration with Grocery Outlet. All opinions are my own. Thank you for reading and sharing posts that are created in partnership with brands that help support this blog.Grocery Outlet operates 210+ stores in California, Idaho, Nevada, Oregon, Pennsylvania, and Washington.Visit the Grocery Outlet website to find a store near you and sign up for notifications when their new ad comes out! 

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Jenni
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Jenni is a freelance writer and media assistant based in Portland, OR. A Well Crafted Party is a blog about all the little things to celebrate in life. Follow Jenni or A Well Crafted Party with BlogLovin, RSS feed, Twitter, Facebook, Instagram, or Pinterest.
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