Florentine Ravioli

Florentine Ravioli

13 Reviews
From: EatingWell Magazine, February/March 2005

The flavors of Italy are best expressed in simplicity: a dash of spices, a little oil and dinner's on the table in minutes—especially if you use frozen spinach and frozen ravioli or tortellini.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 20-ounce package frozen cheese ravioli, or tortellini (4 cups)
  • 6 teaspoons extra-virgin olive oil, divided
  • 4 cloves garlic, minced
  • ¼ teaspoon salt
  • ⅛- ¼ teaspoon crushed red pepper
  • 1 16-ounce bag frozen chopped or whole-leaf spinach
  • ½ cup water
  • ¼ cup freshly grated Parmesan cheese


  • Active

  • Ready In

  1. Bring a large pot of water to a boil; cook ravioli (or tortellini) according to package directions.
  2. Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add salt, crushed red pepper to taste, spinach and water. Cook, stirring frequently, until the spinach has thawed, wilted and heated through, 5 to 7 minutes. Divide among 4 bowls, top with the pasta and drizzle 1 teaspoon of the remaining oil over each portion. Serve immediately with a sprinkle of Parmesan.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 263 calories; 13 g fat(4 g sat); 5 g fiber; 29 g carbohydrates; 12 g protein; 165 mcg folate; 28 mg cholesterol; 7 g sugars; 0 g added sugars; 13,605 IU vitamin A; 8 mg vitamin C; 284 mg calcium; 3 mg iron; 674 mg sodium; 732 mg potassium
  • Nutrition Bonus: Vitamin A (272% daily value), Folate (41% dv), Calcium (28% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, 2½ fat

Reviews 13

March 16, 2014
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By: Tim Pezzoli
Quick, Easy, and Tasty BUT I like the recipe. It's simple and prepares quickly for a nice weeknight meal. However, I searched through 3 or 4 different grocery stores to find the mythical ravioli or tortellini that has the calorie count listed in this recipe. After searching through more brands of frozen and fresh pastas than I'd like to think about, I can say that there is just no way to get the calorie count listed here. The amount of time I spent looking for pasta probably counteracted the time savings for the first two or three times I make this meal. Pros: Quick, Easy, Tasty Cons: Calorie Count is WAY Off
February 11, 2014
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By: EatingWell User
Easy, Fast and Delicious I didn't feel like cooking, but I had to for my family. I used the frozen spinach and frozen ravioli and threw it together. The most shocking and wonderful surprise is that my super picky toddler is actually eating it (can't believe she just ate all that spinach and is almost done with her ravioli...just amazing and awesome). Pros: see title Cons: none
April 20, 2013
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By: EatingWell User
Surprisingly good!!! This was surprisingly good. I thought it would be really bland, but the garlic and the hint of cheese really added taste. The only thing that I question is the calorie information. All of the frozen cheese ravioli that I found was 230 calories per serving for 3-4 ounces (not 5). The spinach was 30 calories for 3 ounces. That leaves 3 calories for the cheese and oil??? Pros: very easy, good way to get vegetables, very tasty
July 17, 2012
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By: EatingWell User
Delicious I thoroughly enjoyed the ease of preparation and the deliciousness of this recipe. The crushed red pepper and sauteed garlic added just the right amount of flavor complexity to keep the dish from being bland. Pros: easy, tasty, healthy, filling
November 07, 2010
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By: EatingWell User
This was excellent. I didn't have spinach, but I used bok choy. I bet this is even better with spinach.
September 08, 2010
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By: EatingWell User
This was wonderful! I added a teaspoon of pesto to each serving and everyone loved it, even my kids ate it up.
April 29, 2010
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By: sjeter77
This was so delicious!! And easy to make. I just love.Will make it quite a bit. I used three cheese ravioli with my spinach.
February 01, 2010
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By: EatingWell User
I first discovered this recipe in the Healthy in a Hurry cookbook (which is probably one of the best purchases I have ever made--great book!). It fast became my stand-by recipe in college. I love eating healthy and also love to cook, so quick recipes that achieve that are a true godsend, especially when I was a student. I recently made this recipe for one of my friends who is a picky eater and leery of spinach, but she loved it too. I believe that this recipe will forever be a stand-by in my world!
September 23, 2009
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By: EatingWell User
This was simply wonderful. I used whole wheat pasta raviolois stuffed with Rotisserie chicken and sun-dried tomatoes and fresh spinach. Simply wonderful! Thanks Sarah! Rick, San Francisco, CA
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