Spinach Ravioli with Tomato Sauce and Green Beans

Using convenient pre-made items and adding fresh produce is a good choice during a busy week to have a complete satisfying meal. Today’s recipe suggestion goes together in a half hour or less.


  • Bag of spinach mushroom ravioli
  • jar of pasta sauce (amount of sauce used is your choice)
  • raw green beans
  • optional, oil/butter


To prep green beans:

Wash green beans, discard or trim any that have soft/limp pieces. Trim ends if you wish/cut into pieces.

In the microwave: Place in a microwave safe bowl with a small amount of water underneath the beans. Cook 1-2 minutes. Be careful about steam. Serve.

Steam on the stove: put small amount of water in a pan, add green beans, place cover, turn heat to high. Cook 1-2 minutes or until desired texture. Serve.

Bake in the oven: heat oven to 400F. Spread beans on a sheet pan tossing with a tsp or two of olive oil or cooking oil. Bake 6-10 minutes, or longer if you would like. Serve.

Pan fry on the stove: heat a couple of tsp oil in a pan on the stove. add green beans, stir a little to get even cooking, serve

If you are really in convenience mode for cooking, toss the prepared green beans in the water with the ravioli, adjust cooking time to be a little longer if the beans are cold as it might drop the water temperature.

To prep the pasta and sauce:

  1. In a pot on the stove boil water.
  2. Add Ravioli to the boiling water. Cook for 4-5 minutes. It will float, give it a stir a bit so all parts end up under water at some point.
  3. Drain the ravioli, add sauce to the pan with the ravioli and warm the sauce till hot.
  4. Serve.

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