10-Minute Creamy Pesto Ravioli
This pesto ravioli recipe takes just 5 ingredients and 10 minutes to make! And with the silky pesto-cream sauce, it tastes just as fancy as ravioli made from scratch. A couple cups of frozen peas get cooked right along with the pasta for some nutrition, but other veggies like asparagus, broccoli, or leafy greens would taste great as well. For a simple Italian dinner, you can serve this quick creamy pesto ravioli with some crunchy ciabatta garlic bread, white bean salad, or panzanella.
Servings: 6 people
Ingredients
- 1 20- ounce package refrigerated ravioli pasta I used four-cheese ravioli
- Kosher salt
- 2 cups frozen peas
- ½ cup basil pesto, homemade or quality store-bought, more to your liking
- ¼ to 1/3 cup half and half or heavy cream
- Extra virgin olive oil, just a drizzle to help the sauce. I used our Italian Nocellara EVOO
- Red pepper flakes or Aleppo Pepper to taste, optional
Instructions
- Fill a large pot with water about 3/4 of the way. Bring the water to a boil and season with kosher salt. Add the ravioli and frozen peas to the boiling water. Follow the ravioli package instructions for cooking time (mine only took 5 minutes total). Reserve about 1 cup of the pasta cooking water before draining.
- In a large bowl, combine the basil pesto and heavy cream, stir to mix well.
- Add the cooked ravioli and peas to the pesto mixture. Add a little of the pasta cooking water (about ¼ cup to start), and a good drizzle of extra virgin olive oil. Toss to combine.
- Taste and adjust seasoning or add more pesto to your liking. Finish with a sprinkle of red pepper flakes or Aleppo Pepper. Serve immediately.
Video
Notes
- Additional optional garnish: Pine nuts make a nice garnish as well. If you have some, you can toast about 3 tablespoons of pine nuts to add at the end with the red pepper flakes.
- Other vegetables you can use: Cut asparagus and small broccoli florets can be thrown in with the ravioli to cook. Leafy greens like spinach can simply be tossed with the warm ravioli -- its heat will wilt the leaves.
- Ravioli with chicken: If you want some extra protein, add some leftover rotisserie chicken, Italian baked chicken breast, or lemon chicken.
- Serve pesto ravioli with: White bean salad or panzanella, perhaps with some crunchy ciabatta garlic bread to start.
- Leftovers and storage: Leftovers will keep in an airtight container in the fridge for up to 3 days. To reheat, add it to a saucepan over medium-low to medium heat until warmed. If the sauce has thickened too much, add a small amount of water to thin it out.
- Visit our shop to browse our all-natural and organic spices (like the Aleppo pepper used in this recipe), olive oils, and much more!
Nutrition
Calories: 410kcal | Carbohydrates: 33.9g | Protein: 17.8g | Fat: 24.6g | Saturated Fat: 7.3g | Monounsaturated Fat: 0.9g | Cholesterol: 63.9mg | Sodium: 781.4mg | Potassium: 127.4mg | Fiber: 5.8g | Vitamin A: 932.2IU | Vitamin C: 19.4mg | Calcium: 70.8mg | Iron: 10.7mg
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