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Ravioli with Spinach and Tomatoes

Tiffiny Felix
Prep Time 10 mins
Cook Time 17 mins
Total Time 27 mins
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