Spinach and Sumac Ravioli

Print Recipe

Spinach and Sumac Ravioli


  • 2 packages Cappello’s Five Cheese Ravioli 

  • 2 cups fresh spinach, packed 

  • 4 ounces whole milk Ricotta cheese 

  • 2 tablespoons olive oil 

  • 1 clove garlic, minced 

  • 2 teaspoons lemon zest 

  • 1 teaspoon sumac 

  • ½ teaspoon kosher salt 

  • ¼ teaspoon ground black pepper 


  • To a large mixing bowl, add spinach, ricotta, olive oil, garlic, lemon zest, sumac, salt, and black pepper. Stir to combine. 

  • Cook the ravioli: To 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 bowl. Toss to combine and serve. 

Kids Can Do

  • Add the ingredients for the pasta sauce to the mixing bowl.