Light Spinach and Ricotta Ravioli with Tomato-Basil Sauce
A delicate pasta dish featuring fresh spinach and ricotta-filled ravioli, tossed in a vibrant tomato-basil sauce. This italian-inspired pasta ready in about 40 minutes blends chopped fresh spinach, ricotta cheese, large egg into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups chopped fresh spinach
- 1 cup ricotta cheese
- 1 large egg
- 1/2 tsp salt
- 12 pieces whole wheat ravioli
- 4 medium, diced tomatoes
- 2 cloves minced garlic
- 2 tbsp olive oil
- 1/3 cup fresh, chopped basil
- 1 tbsp lemon juice
- 1/4 cup grated Parmesan cheese
Instructions
- Step 1: In a food processor, combine spinach, ricotta, egg, and salt. Pulse until well combined but still slightly chunky. Transfer to a bowl and chill for 15 minutes.
- Step 2: Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes until floating. Drain and set aside.
- Step 3: In a skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Stir in diced tomatoes and cook for 5-7 minutes until softened and slightly broken down.
- Step 4: Stir in basil, lemon juice, and 1/4 tsp salt. Add cooked ravioli and toss to coat. Top with Parmesan and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Light Spinach and Ricotta Ravioli with Tomato-Basil Sauce take to make?
Total time is about 40 minutes (30 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Light Spinach and Ricotta Ravioli with Tomato-Basil Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Light Spinach and Ricotta Ravioli with Tomato-Basil Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Light Spinach and Ricotta Ravioli with Tomato-Basil Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Light Spinach and Ricotta Ravioli with Tomato-Basil Sauce?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
