Pesto Ravioli

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Pesto Ravioli

Ingredients:

  • 1 pint grape tomatoes
  • 5 oz. pkg. baby spinach
  • 2 8 oz. pkgs. frozen or refrigerated cheese ravioli
  • 1 Tbsp. olive oil
  • 1/3 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 soften, 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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