This is a sponsored post written by me on behalf of Olivieri. All opinions are 100% mine.
Working full-time with 3 young kids is no easy task. I feel like I am running from the time I get out of bed in the morning until I fall into bed at night. Keeping school activities, extra curricular activities, laundry, and the house in order on top of working. Yep I am tired, so when it comes time for dinner I am looking for tasty healthy and convenient meals that are easy to make. And leftovers that can be used for lunches or another dinner are a bonus. If you like quick and easy dinner ideas like I do, then you are going to LOVE this 1 pot Tomato and Spinach Ravioli.
This 1 Pot Tomato and Spinach Ravioli recipe is perfect for weeknights as you can have it on the table in less than 20 minutes. And if your kids are like mine and are looking for dinner the moment you walk in the door 20 minutes is all you have to get dinner on the table. Now I have tried out many of the Olivieri Fresh pastas which are available in the refrigerated section of the grocery store in the past. The Olivieri Tortellini is a lunch favourite with the kids, and the Olivieri Lasagna Sheets take the guess work out of making homemade lasagna. For this recipe I used Olivieri Artisan™ Tomato Caprese with Fresh Buffalo Mozzarella Ravioli and oh my are they every tasty. With creamy Buffalo mozzarella and fire roasted tomato filling these Ravioli might be my new favourite.
Easy Healthy Dinner Recipe: 1 Pot Tomato and Spinach Ravioli
Printer Friendly Recipe Below
2 packages of Olivieri Artisan Tomato Caprese with Fresh Buffalo Mozzarella Ravioli
1 clove of Garlic, diced
2 Tbsp Olive Oil
1 Bell Pepper, sliced thinly
2 Green Onions, chopped
1 Cup of Cherry Tomatoes, halved
1 Jar of Tomato Sauce
1 – 2 cups of Spinach, washed and cut into large pieces
1/2 cup Water
In a large pot or frying pan cook the garlic and olive oil over medium heat for 2 minutes
Add in bell peppers, green onions, and cherry tomatoes and cook for another 2-3 minutes
Add in the tomato sauce, spinach, water and bring to a simmer.
Add Ravioli and stir. Simmer over medium heat for 5 minutes or until pasta is tender, stirring occasionally.
Plate and serve warm. Enjoy!
Boom! A delicious dinner on the table in 20 minutes. I only wish you could smell this dish, because… so much yum. And you only have 1 pot to wash afterwards, and that is a BIG win in my books.
You can easily change up this 1 Pot Tomato and Spinach Ravioli recipe to the ingredients you have on hand and the veggies your kids enjoy. Love mushrooms? Dice them up and add them in too. Kids hate peppers, well then leave those out. You will be able to please everyone with this mouth watering dish.
Right now Olivieri is celebrating 60 Years of Keeping it Fresh Anniversary Contest! You can visit the Olivieri Facebook page to WIN daily prizes and enter to win the the GRAND PRIZE of $6,000 for a fresh kitchen makeover! Head on over to enter for your chance to win today, as the contest ends November 16, 2017.
What is your favourite weeknight meal that you can get on the table in under 20 minutes? Share in the comments below!
1 Pot Tomato and Spinach Ravioli
- 2 packages of Olivieri Artisan Tomato Caprese with Fresh Buffalo Mozzarella Ravioli
- 1 clove of Garlic diced
- 2 Tbsp Olive Oil
- 1 Bell Pepper sliced thinly
- 2 Green Onions chopped
- 1 Cup of Cherry Tomatoes halved
- 1 Jar of Tomato Sauce
- 1 - 2 cups of Spinach washed and cut into large pieces
- 1/2 cup Water
- In a large pot or frying pan cook the garlic and olive oil over medium heat for 2 minutes
- Add in bell peppers, green onions, and cherry tomatoes and cook for another 2-3 minutes
- Add in the tomato sauce, spinach, water and bring to a simmer.
- Add Ravioli and stir. Simmer over medium heat for 5 minutes or until pasta is tender, stirring occasionally.
- Plate and serve warm. Enjoy!