Ravioli with Spinach and Tomatoes

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Ravioli with Spinach and Tomatoes

I didn’t plan on blogging about this, so I didn’t take any prep pictures. But when it was done I thought, “Why not?” Super easy. Super yummy. Super good for you. I guess that’ll teach me, huh?

This recipe is an adaptation (since I can rarely leave a recipe alone) of a recipe from a Weight Watchers Magazine cookbook called “Two’s Company”. The only thing that would have made it better is some lovely Parmesan, but I forgot to buy it at the store. Grrr.

The original recipe calls for cheese ravioli, but I’ve used a variety of filled pastas: cheese ravioli (like the recipe), cheese tortellini, cheese & chicken tortellini or ravioli. I use whatever I have on hand and it always works.

Ravioli with Spinach and Tomatoes

Tiffiny Felix
Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Course Main Dish
Servings 4


  • 1 cup chicken broth
  • 2 14.5 oz cans petite diced tomatoes
  • 3 cloves garlic pressed
  • 1/4 teaspoon red pepper flakes
  • 19 oz fresh cheese ravioli tortellini, or other filled pasta
  • 6 oz fresh baby spinach coarsely chopped
  • 1/4 teaspoon sugar
  • fresh Parmesan cheese


  • Combine the first 4 ingredients in a large pot and bring it all to a boil. Add the ravioli, cover and cook for 5 minutes (7 minutes if the pasta is frozen), stirring occasionally. Uncover and cook for an additional 5 minutes or until the ravioli is done.
  • Stir in the spinach and sugar; cover and cook for 2 minutes, stirring occasionally.
  • Take the pot off the heat and let it stand, covered, for 5 minutes. Serve with Parmesan cheese.


– When this is made with cheese tortellini, 1 cup=148 cal/3.65 fat/3 fiber/3 Weight Watchers points.
– I buy my tortellini, etc. at Costco. 19 oz is one side of a Costco double pack.
– I’ve noticed the big ravioli (like in these pictures) like to tear open while they cook, so stir them very gently.
Keyword pasta, vegetarian, Weight Watchers points
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