10-Minute Creamy Pesto Ravioli
User Reviews
5
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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
Description
This recipe uses pre-packaged ravioli cooked alongside peas for added texture and freshness. The ravioli type used is four-cheese refrigerated, cooked according to package directions. Frozen peas are added during boiling to cook through quickly.
After draining, basil pesto is combined with half and half (or heavy cream) to make a creamy, herbaceous sauce that envelops the ravioli and peas. A drizzle of extra virgin olive oil adds richness and smoothness, while red pepper flakes or Aleppo pepper introduce a mild spicy contrast if used.
Serving is immediate to retain the creamy texture and freshness of the pesto. The dish pairs well with light salads or crusty bread and can be customized with additions like toasted pine nuts or other vegetables.
Leftovers store well refrigerated for up to three days with reheating instructions to maintain sauce consistency. Additional protein such as cooked chicken can complement the meal if desired.
Ingredients
- 1 20- ounce ravioli pasta I used four-cheese ravioli, refrigerated; package
- kosher salt
- 2 cups peas frozen
- 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 to taste, optional, or Aleppo pepper
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
- Optionally garnish with toasted pine nuts for added texture and flavor.
- Additional vegetables like asparagus, broccoli, or spinach can be cooked with or tossed in to vary the dish.
- Leftovers keep refrigerated up to 3 days and should be reheated gently with a splash of water to loosen the sauce.
- Adding cooked chicken or other protein can make the dish more substantial.
- The recipe uses store-bought ravioli to minimize preparation time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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