Zesty Cheese Ravioli

Becky Luigart-Stayner

Ravioli, one of the kid-friendliest Italian meals, gets a quick boost with spinach. For a complete meal, add crusty bread and a favorite dessert.

Yield: 2 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 505
  • Calories from fat: 26%
  • Fat: 14.5g
  • Saturated fat: 8g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 25.8g
  • Carbohydrate: 69.7g
  • Fiber: 7.4g
  • Cholesterol: 107mg
  • Iron: 5.6mg
  • Sodium: 640mg
  • Calcium: 476mg


  • 1/2 cup water
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1 garlic clove, minced
  • 1 (9-ounce) package fresh cheese ravioli (such as Contadina)
  • 2 cups finely chopped spinach (5 ounces)
  • 1/8 teaspoon sugar
  • 1/8 teaspoon coarsely ground black pepper
  • 1 tablespoon grated Parmesan cheese


  1. Combine the first 3 ingredients in a large saucepan; bring to a boil. Add ravioli; cover and cook 5 minutes. Uncover and cook an additional 5 minutes or until done.
  2. Stir in spinach, sugar, and pepper; cover and cook 2 minutes. Remove from heat, and let stand 5 minutes. Sprinkle with Parmesan cheese.
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