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Spinach Ravioli With Sun Dried Tomatoes And Pine Nut Salsa Recipe

A vibrant and flavorful pasta dish! This Spinach Ravioli with Sun-Dried Tomato & Pine Nut Salsa recipe is quick, easy, and bursting with Mediterranean flavors. Perfect for a weeknight dinner or a special occasion, this recipe features homemade sun-dried tomato salsa that complements the delicate spinach ravioli beautifully. Get ready to impress your family and friends!

Prep Time 15 mins
Cook Time 25 mins
Calories 357.7 kcal
Protein 21g
Rating 5.0 (1 Reviews)
Spinach Ravioli With Sun Dried Tomatoes And Pine Nut Salsa 105

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Spinach Ravioli With Sun Dried Tomatoes And Pine Nut Salsa

  • 250g Spinach Ravioli
  • 1 1/2 tablespoons Olive Oil
  • 1/4 cup Pine Nuts
  • 1/2 cup Sun Dried Tomatoes (oil-packed, drained)
  • 1/2 cup chopped Red Capsicums
  • 1/4 cup chopped Fresh Parsley
  • 2 tablespoons chopped Fresh Mint
  • 1 tablespoon Balsamic Vinegar
  • grated Parmesan Cheese (to taste)
  • 1/2 cup pasta cooking water (reserved)
  • Salt (to taste)
  • Freshly ground black pepper (to taste)

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How to Make Spinach Ravioli With Sun Dried Tomatoes And Pine Nut Salsa

  1. Cook 250g spinach ravioli according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
  2. Heat 1/2 teaspoon olive oil in a large skillet over medium heat. Add 1/4 cup pine nuts and cook, stirring frequently, until golden brown (about 3-5 minutes). Remove pine nuts from skillet and set aside.
  3. Add 1 tablespoon olive oil to the same skillet. Add 1/2 cup sun-dried tomatoes (oil-packed, drained), 1/2 cup chopped red bell pepper, 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh mint, and 1 tablespoon balsamic vinegar.
  4. Cook, stirring occasionally, until the vegetables are softened and heated through (about 3-5 minutes).
  5. Season the sauce with salt and freshly ground black pepper to taste. Stir in the toasted pine nuts.
  6. Add the cooked ravioli to the skillet and toss gently to coat with the sauce. Add a little pasta water if needed to loosen the sauce.
  7. Divide the ravioli among 4 bowls.
  8. Top with grated Parmesan cheese (amount to taste) and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

37 g

Sugar

74g

Fat

19g

Carbs

9g

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Main Courses Lunch Main Dish / Dinner European Italian Mediterranean Vegetarian 30 Minutes Or Less

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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific Sauces Lunch Main Dish Condiments Etc Eggs Dairy Pasta Vegetables Australian Easy European Dinner Party Vegetarian Cheese Stove Top Dietary Pasta Rice And Grains Ravioli Tortellini Taste Mood Equipment Number Of Servings