Creamy Pesto Ravioli: Quick & Delicious (Print Version)
Creamy Pesto Ravioli delivers a quick, satisfying meal. Enjoy tender pasta coated in a rich, vibrant pesto cream sauce. Dinner is ready in under 30 minutes!
# 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 -
20 oz fresh or frozen cheese ravioli
02 -
1 tbsp olive oil
→ Creamy Pesto Core
03 -
1/2 cup prepared basil pesto
04 -
1/2 cup heavy cream
05 -
1/4 cup pasta water
→ Aromatic Enhancers
06 -
1 tbsp unsalted butter
07 -
3 cloves garlic, minced
08 -
1 small shallot, minced
→ Finishing Touches & Seasoning
09 -
1/2 cup grated Parmesan cheese, plus more for serving
10 -
1/4 cup fresh basil leaves, chopped, plus more for garnish
11 -
1 tbsp fresh lemon juice
12 -
Salt and black pepper to taste
# Instructions:
01 -
Bring a large pot of generously salted water to a boil for the ravioli. Mince 3 cloves garlic and 1 small shallot. Chop 1/4 cup fresh basil leaves. This initial prep sets the stage for your delicious Creamy Pesto Ravioli: Quick & Delicious.
02 -
Add 20 oz fresh or frozen cheese ravioli to the boiling water. Cook according to package directions until al dente. Before draining, reserve 1/4 cup pasta water. Drain the ravioli and set aside, ready to be coated in the creamy sauce.
03 -
In a large skillet or Dutch oven over medium heat, melt 1 tbsp unsalted butter with 1 tbsp olive oil. Add the minced shallot and garlic, cooking for 2-3 minutes until fragrant and softened, being careful not to brown the garlic.
04 -
Stir in 1/2 cup prepared basil pesto and 1/2 cup heavy cream. Bring the mixture to a gentle simmer, then add the reserved 1/4 cup pasta water. Whisk until smooth and slightly thickened, creating the core of your Creamy Pesto Ravioli: Quick & Delicious.
05 -
Add the cooked ravioli, 1/2 cup grated Parmesan cheese, 1 tbsp fresh lemon juice, and the chopped 1/4 cup fresh basil leaves to the skillet. Gently toss everything together until the ravioli is well coated in the rich, creamy pesto sauce.
06 -
Season your Creamy Pesto Ravioli: Quick & Delicious generously with salt and black pepper to taste. Serve immediately, garnished with additional grated Parmesan cheese and fresh basil leaves for a vibrant finish.
# Notes:
01 -
For a lighter sauce, you can substitute half-and-half for heavy cream, though the sauce will be slightly less rich.
02 -
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 water or broth to loosen the sauce.
03 -
This dish pairs wonderfully with a simple side salad or some crusty bread to soak up any extra sauce.
04 -
A pinch of red pepper flakes added with the garlic and shallots can give a subtle kick if you enjoy a little heat.
# Tools You'll Need:
01 -
Large pot
02 -
Large skillet
03 -
Measuring cups
04 -
Measuring spoons
05 -
Garlic press or knife
06 -
Cutting board
07 -
Colander
08 -
Tongs or slotted spoon
# Nutrition Facts (Per Serving):
Calories: 690 kcal
Total Fat: 48 g
Total Carbohydrate: 48 g
Protein: 26 g