Trader Joe’s Ravioli Recipe

This creamy tender Trader Joes Ravioli Recipe is made with refrigerated ravioli, fresh spinach, and garlic butter, ready in 15 minutes. The hot pasta melts the butter and wilts the greens into a glossy, quick sauce. I rely on this simple method on busy weeknights when I need a fast meal.

Why This Classic Works

I used to overcomplicate store-bought pasta by drowning it in heavy, jarred sauces. I soon learned that letting the fresh ravioli shine with a simple butter and garlic base tastes much better.

The trick is saving a splash of the starchy cooking water before draining. It binds the melted butter and parmesan together into a light, silky coating that sticks right to the pasta.

Trader Joes Ravioli Recipe Ingredients

• 1 package (9 oz) Trader Joe’s fresh ravioli
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 2 cups fresh baby spinach
• 1/4 cup grated parmesan cheese
• 1/4 tsp black pepper
• 1 pinch sea salt

How To Make Trader Joes Ravioli Recipe

1. Boil Pasta: Bring a large pot of salted water to a boil and cook the ravioli according to package instructions, usually about 3 to 4 minutes.
2. Reserve Water: Scoop out 1/4 cup of the pasta cooking water before draining the ravioli.
3. Sauté Garlic: Melt the butter in a large skillet over medium heat and cook the minced garlic for 1 minute until fragrant.
4. Wilt Spinach: Add the baby spinach to the skillet, tossing gently for 2 minutes until it wilts down.
5. Combine and Serve: Add the drained ravioli, parmesan, and a splash of reserved water to the skillet, stirring gently until a glossy sauce forms.

Recipe Tips

• Salt the water: This seasons the fresh ravioli from the outside in as it rapidly boils.
• Watch the boiling time: Fresh pasta cooks very fast and will turn mushy if left in the hot water too long.
• Adjust the sauce: If the pan looks too dry when mixing the pasta, add a tablespoon of pasta water at a time until smooth.

What To Serve With Ravioli

Pair this easy pasta with a crisp green salad tossed in a sharp vinaigrette to cut through the richness. Warm garlic bread or a side of roasted asparagus also makes a great addition to the plate.

How To Store

Keep leftover ravioli in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a tiny splash of water to revive the butter sauce.

FAQs

Can I use frozen ravioli?

Yes, you can use frozen ravioli for this method. Just add an extra minute or two to the boiling time until tender.

Which Trader Joe’s ravioli flavor is best?

The butternut squash or spinach and ricotta options work beautifully with this garlic butter sauce. You can use any fresh variety you prefer.

Can I add a protein?

Absolutely. Grilled chicken strips or cooked Italian sausage sliced into small coins mix in very well at the end.

Nutrition

• Calories: 380 kcal
• Total Fat: 18g
• Saturated Fat: 10g
• Cholesterol: 65mg
• Sodium: 540mg
• Total Carbohydrate: 42g
• Protein: 14g

Try More Recipes:

• Trader Joes Ravioli Dinner Recipe
• Trader Joes Pumpkin Ravioli Recipe
• Trader Joes Pumpkin Butter Uses Recipe

Trader Joes Ravioli 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 Recipe tossed with fresh spinach, garlic butter, and grated parmesan, ready in 15 minutes. This quick weeknight dinner feels special with almost zero effort.

Ingredients

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

• 2 tbsp unsalted butter

• 2 cloves garlic, minced

• 2 cups fresh baby spinach

• 1/4 cup grated parmesan cheese

• 1/4 tsp black pepper

• 1 pinch sea salt

Directions

• 1. Boil Pasta: Bring a large pot of salted water to a boil and cook the ravioli according to package instructions, usually about 3 to 4 minutes.
• 2. Reserve Water: Scoop out 1/4 cup of the pasta cooking water before draining the ravioli.
• 3. Sauté Garlic: Melt the butter in a large skillet over medium heat and cook the minced garlic for 1 minute until fragrant.
• 4. Wilt Spinach: Add the baby spinach to the skillet, tossing gently for 2 minutes until it wilts down.
• 5. Combine and Serve: Add the drained ravioli, parmesan, and a splash of reserved water to the skillet, stirring gently until a glossy sauce forms.