Trader Joes Ravioli Dinner Recipe

This creamy tender Trader Joes Ravioli Dinner Recipe is made with refrigerated ravioli, blistered cherry tomatoes, and fresh spinach, ready in 15 minutes. The rich cream sauce bubbles around the pasta pockets, catching exactly enough parmesan cheese to coat every bite. I rely on this fast meal during busy weeknights when cooking feels impossible.

What Makes This Version Different

I used to just boil store-bought ravioli and dump jarred marinara on top. It always tasted flat and uninspired, leaving me wishing I had just ordered a pizza instead.

Taking five extra minutes to blister fresh tomatoes and wilt spinach in garlic completely changes the dish. You get a vibrant, fresh meal that genuinely tastes like a local Italian cafe.

Trader Joes Ravioli Dinner Recipe Ingredients

• 1 package (9 oz) Trader Joe’s refrigerated ravioli
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 2 cups fresh baby spinach
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper

How To Make Trader Joes Ravioli Dinner Recipe

1. 1. Boil The Pasta: Cook the ravioli in salted boiling water according to the package directions, usually about 3 to 4 minutes, then drain and set aside.
2. 2. Sauté The Aromatics: Heat olive oil in a large skillet over medium heat, add minced garlic and cherry tomatoes, cooking for 3 minutes until soft.
3. 3. Wilt The Greens: Stir in the baby spinach and cook for 1 minute until the leaves are bright green and completely wilted.
4. 4. Create The Sauce: Pour in the heavy cream, salt, and pepper, letting the mixture simmer gently for 2 minutes to thicken slightly.
5. 5. Toss And Serve: Fold the cooked ravioli and Parmesan cheese into the sauce, tossing gently until the pasta is coated and warmed through.

Recipe Tips

• Save pasta water: Keep a splash of the starchy boiling water to thin the cream sauce if it gets too thick.
• Don’t overcook the ravioli: Trader Joe’s fresh ravioli cooks extremely fast and will burst if left in rolling boiling water too long.
• Customize the filling: This light cream sauce works perfectly with their butternut squash, spinach ricotta, or mushroom ravioli options.

What To Serve With Ravioli Dinner

Pair this rich pasta with a crisp green salad tossed in a sharp vinaigrette to cut through the cream sauce. Warm garlic bread or a crusty baguette is also essential for swiping up any leftover sauce in the bowl.

How To Store

Store leftovers in an airtight container in the fridge for up to three days. I do not recommend freezing this dish, as the fresh ravioli and cream sauce will separate and become mushy when thawed.

FAQs

Can I use frozen ravioli?
Yes, you can use frozen ravioli for this meal. Just add an extra minute or two to the boiling time before mixing it into the sauce.

Can I substitute the heavy cream?
Half-and-half works if you want a lighter sauce, but it will be slightly less rich. Avoid using skim milk as it will likely curdle when mixed with the tomatoes.

Do I need to rinse the pasta?
Never rinse the cooked ravioli. The natural starches left on the outside help the cream and parmesan cheese cling tightly to the pasta.

Nutrition

• Calories: 420
• Total Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 580mg
• Total Carbohydrate: 42g
• Protein: 15g

Try More Recipes:

• Trader Joes Pumpkin Ravioli Recipe
• Trader Joes Lobster Pasta Recipe

Trader Joes Ravioli Dinner Recipe

Recipe by Nate Collins

Servings

2

servings

Prep time

5

minutes

Cooking time

10

minutes

Total time

15

minutes

Creamy tender Trader Joes Ravioli Dinner Recipe featuring blistered cherry tomatoes, fresh spinach, and rich parmesan. Ready in exactly 15 minutes, this simple skillet upgrade transforms basic refrigerated pasta into a comforting weeknight meal.

Ingredients

• 1 package (9 oz) Trader Joe’s refrigerated ravioli

• 1 tbsp olive oil

• 2 cloves garlic, minced

• 1 cup cherry tomatoes, halved

• 2 cups fresh baby spinach

• 1/4 cup heavy cream

• 1/4 cup grated Parmesan cheese

• 1/4 tsp salt

• 1/4 tsp black pepper

Directions

• 1. Boil The Pasta: Cook the ravioli in salted boiling water according to the package directions, usually about 3 to 4 minutes, then drain and set aside.
• 2. Sauté The Aromatics: Heat olive oil in a large skillet over medium heat, add minced garlic and cherry tomatoes, cooking for 3 minutes until soft.
• 3. Wilt The Greens: Stir in the baby spinach and cook for 1 minute until the leaves are bright green and completely wilted.
• 4. Create The Sauce: Pour in the heavy cream, salt, and pepper, letting the mixture simmer gently for 2 minutes to thicken slightly.
• 5. Toss And Serve: Fold the cooked ravioli and Parmesan cheese into the sauce, tossing gently until the pasta is coated and warmed through.