10-Minute Creamy Pesto Ravioli
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Servings
6 people
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Calories
410 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
10-Minute Creamy Pesto Ravioli
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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.
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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
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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.
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 Information
Show Details
Calories
410kcal
(21%)
Carbohydrates
33.9g
(11%)
Protein
17.8g
(36%)
Fat
24.6g
(38%)
Saturated Fat
7.3g
(37%)
Monounsaturated Fat
0.9g
Cholesterol
63.9mg
(21%)
Sodium
781.4mg
(33%)
Potassium
127.4mg
(4%)
Fiber
5.8g
(23%)
Vitamin A
932.2IU
(19%)
Vitamin C
19.4mg
(22%)
Calcium
70.8mg
(7%)
Iron
10.7mg
(59%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 410 kcal
% Daily Value*
| Calories | 410kcal | 21% |
| Carbohydrates | 33.9g | 11% |
| Protein | 17.8g | 36% |
| Fat | 24.6g | 38% |
| Saturated Fat | 7.3g | 37% |
| Monounsaturated Fat | 0.9g | 5% |
| Cholesterol | 63.9mg | 21% |
| Sodium | 781.4mg | 33% |
| Potassium | 127.4mg | 3% |
| Fiber | 5.8g | 23% |
| Vitamin A | 932.2IU | 19% |
| Vitamin C | 19.4mg | 22% |
| Calcium | 70.8mg | 7% |
| Iron | 10.7mg | 59% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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