Tricolor Tomato Ravioli

START TO FINISH: 35 minutes MAKES 4 servings

1 24- to 25-ounce package frozen cheese-filled ravioli

4 large tomatoes (such as Green Zebra, yellow, and/or red), cut into thin wedges and seeded (about 4 cups)

3⁄4 cup small fresh basil leaves

1⁄4 cup capers, drained

1⁄2 teaspoon ground black pepper

1⁄4 teaspoon salt

2 tablespoons butter

6 cloves garlic, minced

2 cups fresh baby spinach

1⁄2 cup shredded Parmesan cheese

1 Cook pasta in boiling, lightly salted water according to package directions; drain. Return pasta to hot pan; cover and keep warm.

2 Meanwhile, in a large bowl combine tomatoes, basil, capers, pepper, and salt; set aside.

3 For sauce, in a large skillet melt butter over medium heat. Add garlic and cook for 30 seconds. Add tomato mixture; cook just until heated through. Remove from heat; gently stir in spinach.

4 To serve, place cooked ravioli on a large serving platter. Spoon sauce over ravioli. Sprinkle with Parmesan cheese.

PER SERVING: 480 cal., 18 g total fat (11 g sat. fat), 93 mg chol., 914 mg sodium, 57 g carb., 5 g fiber, 22 g pro.


Whip up a meal in no time with the leftover cooked pasta in your fridge. Mix cold pasta into salads, stir-fries, or chilled, grilled vegetables for a tasty meal in mere minutes.