This pesto ravioli skillet is colorful, delicious, and ready in 15 minutes! This is a perfect weeknight meal packed with protein and fiber.

Pesto Ravioli Skillet
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I’m all about recipes that taste delicious but only take a few minutes to assemble. This skillet combines pantry staples like pesto, canned beans, and frozen ravioli — transforming them into a dish that tastes like a restaurant meal. This recipe has been a go-to for me since the weather in Richmond has been so hot this summer. I love not having to heat up the oven!

Ingredients & Substitutions

  • Cheese ravioli- A 12-ounce frozen or refrigerated package is perfect. You can use any kind of ravioli or even tortellini. Kite Hill makes a great vegan tortellini if you want a vegan option.
  • Olive oil– A little olive oil adds richness while cooking the tomatoes.
  • Grape tomatoes- Cherry tomatoes or chopped Roma tomatoes are fine. Aim for about 2 cups.
  • Cannellini beans– Canned beans are a great way to add protein and fiber. Great northern beans can be used if you prefer.
  • Baby spinach– I used baby spinach but kale or arugula can be used instead.
  • Pesto- Store-bought or homemade pesto works great. Trader Joe’s makes great vegan pesto if you want to keep this recipe dairy-free.

How to Make a Ravioli Skillet

Heat olive oil in a large nonstick skillet over medium heat. Add tomatoes and sauté for 3 to 4 minutes until the skins start to pop.
Add the cannellini beans.
Add the spinach.
Cook for 1-2 minutes until beans are warm and spinach is wilted.
Add cooked ravioli to the skillet.
Top with pesto and stir.

Storage & Reheating

Store leftovers in an airtight container for up to 3 days. To reheat, warm in a skillet with a splash of water or divide into individual servings and microwave for 60 to 90 seconds on 50% power. I do not recommend freezing leftovers as the pasta may get mushy when reheated.

Other Skillet Recipes

Looking for other quick and easy stovetop recipes? Try this broccoli orzo skillet, quinoa taco skillet, or skillet macaroni and cheese!

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Pesto Ravioli Skillet

Pesto Ravioli Skillet

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  • Author: Liz Thomson
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 6 cups 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Ingredients

Units Scale
  • 12-ounce package frozen or refrigerated cheese ravioli
  • 1 tablespoon olive oil
  • 1 pint cherry or grape tomatoes
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 cups loosely packed baby spinach
  • 1/3 cup pesto
  • Parmesan cheese and/or crushed red pepper (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook ravioli according to package directions, drain, and set aside.
  2. In a large nonstick skillet, heat olive oil over medium heat. Add tomatoes and cook for 3 to 4 minutes until they begin to burst.
  3. Add the cannellini beans and spinach and cook for 1 to 2 minutes until spinach is wilted.
  4. Add pesto and toss gently to combine and heat through. Serve immediately.