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
- Bring a large pot of salted water to a boil. Cook ravioli according to package directions, drain, and set aside.
- 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.
- Add the cannellini beans and spinach and cook for 1 to 2 minutes until spinach is wilted.
- Add pesto and toss gently to combine and heat through. Serve immediately.