Cheesy spinach ravioli meets a thick and smooth sauce made from roasted red pepper tomato soup with mushrooms, garlic, and succulent jumbo lump crab for a healthy, indulgent meal that you would never believe is so EASY. All you need is a few shortcut secret ingredients and you’re ready to eat in 15 minutes. 
Apologies for the shortage of new Thanksgiving recipes this year. My new schedule as a medical student has been exhilarating, humbling, and demanding. This week, we were bestowed with three exams on Wednesday, which meant rolling into Thanksgiving the next day to claim my title as Laziest Guest. But what a glorious opportunity to decompress with family without any worries. Hope this weekend you can cherish loved ones, eat at ease, and direct any pent-up tension at football games.
I have also gotten behind on posting some of my new favorite staple recipes that NEED to be shared with the world. One of my recent kicks has been store-bought stuffed pastas with an easy sauce (like this roasted red pepper tomato soup, pesto with mascarpone, or creamy mushroom) and a quick protein (shrimp, crab, or bacon). And as soon as you try this recipe, you’ll see why this formula belongs in the weekly dinner rotation.
The Sauce
For the sauce, I’m using this tried and true Roasted Red Pepper and Tomato Soup (light in sodium) by Pacific Foods that I swear is the most versatile soup you’ll ever purchase…not to mention blow-your-socks-off delicious. In addition to a pasta sauce, it makes a marvelous pizza sauce (Balsamic Mushroom and Sun-dried Tomato Pizza), enchilada sauce (One-Pan Chicken and Veggie Enchiladas), and obviously soup (Roasted Red Pepper Soup with Chicken and Shells).
To turn it into a thick, smooth, and creamy pasta sauce, we’re simply sautéing mushrooms (omit if you wish) and garlic, deglazing with a splash of wine (totally optional), then stirring in the soup, Tuscan seasoning, chopped jarred artichoke (I’m obsessed), and pasta water as needed to reach the perfect consistency.
The Rest
I adore Rising Moon Organics Spinach and Cheese Ravioli here (big fan of their other products too), but really any pasta variety will do! While I would otherwise go for whole grain, the classic chewy-tender durum wheat is unbeatable in fresh stuffed pasta. I just try to look for brands that boast some fiber too. All about balance, friends. 🙂
The extra protein is also completely up to you. Splurge on (jumbo) lump crab for special occasions, or try sautéed shrimp, pulled chicken, or crispy bacon to top it off. You can also keep it simple and go meat-free–the pasta is filling, wholesome, and satisfying all on its own.
Here I’ve finished it with a (quite generous) sprinkle of freshly shaved parmigiano reggiano and pinch of lightly dried parsley. On the side we have broccolini roasted with olive oil and garlic (400, ~15 minutes), then tossed with lemon, sea salt and pepper, and a touch of infused olive oil.
Spinach Ravioli with Creamy Tuscan Roasted Red Pepper Sauce and Crab
Notes
*Substitutes for crab:
Shrimp - Sauté 6 oz (raw) in a little olive oil until opaque throughout. Remove and proceed with the mushrooms and garlic.Â
Bacon - Cook until crisp, remove (along with any excessive grease), then proceed with the mushrooms and garlic.Â
Shredded chicken - Stir into the sauce in the last couple minutes to heat through.
Or keep it simple and go vegetarian.Â
Ingredients
- 2 servings (~200g) spinach and cheese ravioli (I love Rising Moon Organics)
- generous pinch salt for pasta water
- 1/2 tsp EVOO
- 4 oz cremini mushrooms, sliced
- 1-2 cloves garlic, minced
- 1 tsp white wine (opt.)
- 2/3 cup Pacific Foods Roasted Red Pepper and Tomato Soup (light in sodium preferred)
- 1 tsp Tuscan seasoning
- 2 jarred artichoke hearts, chopped
- 4-6 oz lump crab meat*
- black pepper, to taste
- parmigiano reggiano, freshly grated
- chopped fresh or lightly dried parsley (opt.)
Instructions
- Bring a medium pot of water with a generous pinch of salt to a boil. Cook ravioli according to package instructions (about 4 min if thawed or 6 min from frozen). When done, reserve ~1/2 cup pasta water, then drain.
- Meanwhile, heat olive oil in a medium skillet over medium-low heat. Add sliced mushrooms and sauté 2-3 minutes. Then stir in garlic and cook a couple minutes longer, until mushrooms are tender.
- Deglaze pan with a splash of white wine or pasta water. Reduce heat to low. Stir in the roasted red pepper soup and bring to a light bubble. Stir in Tuscan seasoning, artichoke, and crab*. Add a touch of pasta water if needed to reach desired consistency. Adjust seasonings to taste.
- Gently fold the cooked ravioli into the sauce. Divide ravioli and sauce onto 2 plates. Top with parmesan and parsley, if desired.
