Step 1

Bring a large pot of water to a boil. Cook ravioli according to package directions; drain and set aside.

Step 2

Heat oil in a large nonstick skillet over medium heat. Add tomatoes; sauté until they begin to burst, 3 to 4 minutes. Add spinach and continue to cook, stirring frequently, until it wilts, 1 to 2 minutes.

Step 3

Add the cooked ravioli and pesto; stir gently to combine.