Frozen pasta is my gateway to a quick meal. It tastes just like fresh pasta and there is a great variety of fillings to match any taste. Ricotta and Spinach is the obvious choice for me, since I love the taste and it’s vegetarian. A great staple to have in the freezer in case my vegetarian friends turn up for dinner.

The simple combination of cherry tomatoes, basil leaves and pine nuts, make an excellent sauce for these ravioli and happen in a flash. You can replace pine nuts with walnuts or even almonds. If kids are fussy, leave them out. The simple sweetness of cherry tomatoes and the aroma of fresh basil are enough to make this a delicious, nutritious meal.

Spinach and ricotta ravioli with cherry tomatoes

Galatia Pamboridis
My definition of the quickest meal is frozen pasta. These stuffed ravioli, taste like fresh pasta, take 5 minutes to cook and with a simple sauce of cherry tomatoes, basil and pine nuts make an excellent lunch or dinner is a flash!
Prep Time 15 minutes
Cook Time 10 minutes
Course Main Courses, Pasta, Vegetarian
Servings 2


  • 250 grams frozen ravioli with ricotta and spinach (an all cheese filling is also suitable)
  • 2 Tbsp pine nuts
  • 2 Tbsp olive oil
  • 1 small red onion chopped
  • 1 clove garlic chopped
  • 300 grams cherry tomatoes halved
  • 1 Tbsp fresh basil chopped
  • 40 grams unsalted butter
  • 90 ml white wine


  • In a large, dry pan, saute the pine nuts until nicely roasted and golden. Set aside to cool.
  • In the same pan, put the olive oil on medium-high heat and saute the onion and garlic, until they soften and take on color. Add the cherry tomatoes and turn up the heat. As soon as they start to release their juices, add the butter, basil, salt and pepper. Pour over the wine.
  • Meanwhile, cook the ravioli in plenty of boiling water according to the package instructions. Remove with a slotted spoon directly in to the pan with the cherry tomatoes. Mix lightly and let everything simmer together for another minute.
  • Serve immediately sprinkled with pine nuts and additional basil leaves.
Collections Buffet dinners, Kids, summer, Sundays

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