Creamy Pesto Ravioli: Quick & Delicious Dinner (Print Version)
Creamy Pesto Ravioli delivers a delicious, quick, and easy weeknight meal. Enjoy tender ravioli coated in a rich, vibrant pesto cream sauce.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian
# Ingredients:
→ The Ravioli Foundation
01 -
1 (20-ounce) package fresh cheese ravioli
→ Creamy Pesto Embrace
02 -
1 tbsp olive oil
03 -
1/2 cup prepared basil pesto
04 -
1/2 cup heavy cream
05 -
1/4 cup grated Parmesan cheese, plus more for garnish
06 -
1/2 cup vegetable broth
→ Freshness & Zest
07 -
2 cloves garlic, minced
08 -
1 cup cherry tomatoes, halved
09 -
2 cups fresh spinach
10 -
1 tbsp fresh lemon juice
11 -
1/4 tsp red pepper flakes
→ Finishing Touches
12 -
1/4 cup fresh basil leaves, chopped, for garnish
13 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Bring a large pot of salted water to a rolling boil. While the water heats, halve 1 cup cherry tomatoes and mince 2 cloves garlic. This initial prep sets the stage for your delicious Creamy Pesto Ravioli: A Quick & Delicious Meal.
02 -
In a large skillet or pot, heat 1 tbsp olive oil over medium heat. Add the minced garlic and 1/4 tsp red pepper flakes, cooking for 30 seconds until fragrant. Stir in the halved cherry tomatoes and cook for 3-4 minutes until slightly softened.
03 -
Carefully add the 1 (20-ounce) package fresh cheese ravioli to the boiling water. Cook according to package directions, usually 3-5 minutes, until al dente. Reserve 1/2 cup of the pasta water before draining the ravioli.
04 -
To the skillet with tomatoes, add 2 cups fresh spinach and 1/2 cup vegetable broth. Cook, stirring occasionally, until the spinach has wilted, about 2-3 minutes. This adds a fresh, vibrant element to your Creamy Pesto Ravioli.
05 -
Reduce heat to low. Stir in 1/2 cup heavy cream, 1/2 cup prepared basil pesto, and 1/4 cup grated Parmesan cheese. Mix well until the sauce is smooth and heated through. If the sauce is too thick, add a splash of the reserved pasta water.
06 -
Add the drained ravioli to the skillet with the creamy pesto sauce. Gently toss to coat all the ravioli. Stir in 1 tbsp fresh lemon juice. Season with salt and freshly ground black pepper, to taste, ensuring a perfect balance for your Creamy Pesto Ravioli.
07 -
Divide the Creamy Pesto Ravioli: A Quick & Delicious Meal among four plates. Garnish generously with 1/4 cup fresh basil leaves, chopped, and additional grated Parmesan cheese. Serve immediately for the best flavor and texture.
# Notes:
01 -
Substitution Tip: For a richer flavor, you can substitute chicken broth for vegetable broth. If you don't have fresh spinach, frozen spinach (thawed and squeezed dry) works well too.
02 -
Storage Advice: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
03 -
Serving Suggestion: This dish pairs wonderfully with a simple side salad with a light vinaigrette or some crusty garlic bread for dipping into the delicious creamy sauce.
04 -
Personal Tip: Don't overcook the ravioli! Fresh ravioli cooks very quickly, and overcooked pasta can become mushy. Always follow package directions closely for the best texture.
# Tools You'll Need:
01 -
Large pot
02 -
Large skillet
03 -
Measuring cups
04 -
Measuring spoons
05 -
Cutting board
06 -
Knife
07 -
Colander
# Nutrition Facts (Per Serving):
Calories: 690 kcal
Total Fat: 43 g
Total Carbohydrate: 54 g
Protein: 24 g