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feta ravioli with basil pesto

Feta Ravioli With Cherry Tomatoes and Cucumber

Amber Bondar
Fresh, fast, and full of flavor, this Feta Ravioli With Cherry Tomatoes and Cucumber is the kind of dinner you can throw together with pantry staples and a few crisp veggies. A a Mediterranean-inspired meal that feels satisfying without the stress. Serve it warm or chilled—it’s perfect for weeknight dinners, potlucks, or summer lunches.
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Prep Time 5 minutes
Cook Time 10 minutes
Course lunch, Main Course, Salad
Cuisine American, Canadian, Italian, Mediterranean
Servings 6
Calories 578 kcal

Equipment

  • Pasta Pot
  • Colander
  • measuring cup
  • knife
  • Cutting board
  • Tablespoon

Ingredients
  

  • 2 Bags Frozen Ravioli (700grams/each)
  • Water For Pasta To Boil
  • 1⅔ Cup Artichokes (348ml) Canned, Drained And Cut In Quarters.
  • 3 Cup Cherry Tomatoes Halved
  • 2 Cups English Cucumber Quartered And Sliced
  • 1 Cup Feta Cheese Crumbled
  • 3 Tbsp Basil Pesto Or Pesto Alla Genovese (Use heaping spoonfuls)
  • ¾ Cup Black Ripe Olives Drained And Sliced

Instructions
 

  • Heat a pot full of water to cook the pasta. Add a generous amount of salt as normally done for pasta. (Omit if following low-sodium diet)
    Water
  • While water heats open and drain the artichokes, olives, and cheese if in whey.
  • Cut the artichoke hearts into quarters if needed.
  • Add the frozen ravioli directly to the boiling hot pot of water from frozen. Allow to cook until done about 6-8 minutes. Ravioli float when cooked.
    2 Bags Frozen Ravioli
  • On cutting board slice cucumber after washing down it's lengthwise and then the two halves again lengthwise. Cut those quarters into small bite-sized pieces.
    2 Cups English Cucumber
  • Cut the washed cherry tomatoes in half.
    3 Cup Cherry Tomatoes
  • Drain the cooked ravioli in a colander and return to pot or serving dish.
  • Add the basil pesto and stir the pasta to coat evenly.
    3 Tbsp Basil Pesto
  • Add the canned artichokes, olives, tomatoes, and cucumber.
    1⅔ Cup Artichokes, ¾ Cup Black Ripe Olives
  • Lastly add the crumbled feta cheese and stir. Serve immediately for a warm dinner or chill for a cold pasta salad.
    1 Cup Feta Cheese

Nutrition

Calories: 578kcalCarbohydrates: 64gProtein: 25gFat: 25gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 89mgSodium: 1446mgPotassium: 479mgFiber: 8gSugar: 6gVitamin A: 732IUVitamin C: 26mgCalcium: 211mgIron: 15mg
Keyword easy dinner ideas, pasta, Ravioli, Summer Meal
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