HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoly Moly Spinach Artichoke Ravioli
Holy Moly Spinach Artichoke Ravioli

Holy Moly Spinach Artichoke Ravioli

Baked in Pesto Cream Sauce

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This recipe deserves all of the superlatives it can get simply for the fact that it features the flavors of everyone’s favorite party dip stuffed into a pasta shell. Spinach and artichoke really make their presence known here, delivering all the creaminess you’d expect. The kicker, though, is that there’s also an abundance of fresh veggies, with baby spinach leaves and heirloom tomatoes tucked in throughout and coated in a creamy pesto sauce that makes them absolutely irresistible.

Tags:Child friendlyVeggieFamily Friendly

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

10 ounce

Heirloom Grape Tomatoes

4 ounce

Fresh Mozzarella


½ cup

Panko Breadcrumbs


5 ounce


18 ounce

Spinach and Artichoke Ravioli

(ContainsMilk, Eggs, Wheat)

4 ounce



6 tablespoon

Sour Cream


Not included in your delivery

2 teaspoon

Vegetable Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2427 kJ
Calories580 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate48 g
Sugar5 g
Dietary Fiber3 g
Protein23 g
Cholesterol80 mg
Sodium800 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat broiler to high (or oven to 500 degrees). Bring a large pot of salted water to a boil. Halve tomatoes lengthwise. Cut mozzarella into small cubes.


In a small bowl, mix together mozzarella and panko.


Heat a large drizzle of oil in a large pan over medium-high heat (use an ovenproof pan if you have one). Add tomatoes and cook, tossing, until they start to burst, 3-4 minutes. Remove pan from heat and add spinach. Set aside.


Once water is boiling, add ravioli to pot. Cook until al dente, 4-5 minutes. Carefully scoop out and reserve ¼ cup ravioli cooking water, then drain.


Transfer ravioli to pan with tomatoes and spinach. Return pan to medium heat. Add pesto, reserved ravioli cooking water, and sour cream. Stir gently until spinach wilts and a creamy sauce forms, about 2 minutes. Season with salt and pepper. TIP: If your pan isn't ovenproof, transfer mixture to a medium baking dish at this point


Sprinkle ravioli with panko crust mixture. Broil (or bake) until panko is golden brown and cheese melts, 3-5 minutes. Divide between plates and serve.