Florentine Ravioli

February/March 2005, The EatingWell Diet (2007), The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4 (93 votes)

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.

"This was excellent. I didn't have spinach, but I used bok choy. I bet this is even better with spinach. "
Florentine Ravioli Recipe

13 Reviews for Florentine Ravioli


This was wonderful! I added a teaspoon of pesto to each serving and everyone loved it, even my kids ate it up.


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.


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!


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


This was a delicious, quick and filling recipe. Second time i made, i only had the craving for the veggis, no pasta, but i added a bunch of fresh corriander, used fresh spinach, a pinch of dried black lemon powder, bell pepper for adding colour to my dish and at the end i added some roasted pine nuts.. i dont know what the nutrition info is of this but it was yummmmyy

Maha - Egypt


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