Greek Ravioli

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Greek Ravioli


  • 2 packages Cappello’s Spinach & Cheese Ravioli
  • 1-pint cherry tomatoes, halved
  • 6 ounces crumbled Feta cheese
  • ½ cup red onion, diced
  • ¼ cup extra-virgin olive oil
  • 1 tablespoon (3 cloves) garlic, sliced thin
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh oregano, chopped
  • 1 teaspoon fresh mint, chopped


  • Preheat the oven to 425 F.
  • In an 8-by-8-inch baking dish add tomatoes, feta cheese, onion, olive oil, garlic, salt, black pepper and red pepper flakes.
  • Place in the oven and cook until tomatoes have released their juices and cheese has melted, 25-30 minutes.
  • Remove the pan from the oven and use the back of a wooden spoon to crush the tomatoes to make a creamy sauce. Transfer to a serving bowl and set aside.
  • While tomatoes are baking, cook the ravioli: In a large pot, bring 3 quarts of water to a rolling boil. Add frozen ravioli and cook for 7-8 minutes.
  • Drain water and add the cooked ravioli to the tomato sauce. Top with parsley, oregano, and mint. Toss to combine and serve immediately.

Kids Can Do

  • Sprinkle the fresh herbs on top of the cooked ravioli and mix!