Ravioli with Spinach & Tomato Sauce-The Little Shop of Olive Oils

Ravioli with Spinach & Tomato Sauce


  • 1 package of fresh or frozen cheese ravioli (about 18 ounces)
  • 2 tablespoons Premium Extra Virgin Olive Oil
  • 4 cloves garlic, minced
  • 1 can (28 ounces) crushed tomatoes
  • 2 tablespoons Neapolitan Herb Dark Balsamic Vinegar
  • 1 teaspoon sugar (optional, to balance acidity)
  • Salt and pepper, to taste
  • 1 teaspoon Herb Blend or any dried Italian herb seasoning
  • 4 cups fresh spinach, roughly chopped
  • Grated Parmesan cheese, for serving


  • Cook ravioli according to package instructions in a large pot of salted boiling water. Drain and set aside, reserving a cup of pasta water.
  • While the ravioli is cooking, heat the EVOO in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  • Pour in the crushed tomatoes and add the balsamic vinegar. If the sauce is too acidic, you can add a teaspoon of sugar to balance the flavors.
  • Season the sauce with salt, pepper, and Italian herbs. Let it simmer for about 10 minutes to allow the flavors to blend.
  • Stir in the chopped spinach and cook until just wilted, about 2-3 minutes.
  • Add the cooked ravioli to the sauce, gently folding them in to coat with the sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
  • Serve the ravioli hot, topped with a generous sprinkle of grated Parmesan cheese.
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