Pesto Ravioli with Spinach & Tomatoes
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Ingredients
- 2 8-ounce packages frozen or refrigerated cheese ravioli
- 1 tablespoon olive oil
- 1 pint grape tomatoes
- 1 5-ounce package baby spinach
- ⅓ cup pesto
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Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.
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Heat oil in a large nonstick skillet over medium heat. Add tomatoes; sauté until they begin to burst, 3 to 4 minutes. Add spinach and continue to cook, stirring frequently, until it wilts, 1 to 2 minutes.
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Add the cooked ravioli and pesto; stir gently to combine.