Creamy Pesto Ravioli in 20 Minutes (Print Version)

Creamy pesto ravioli made with store-bought pasta, fresh basil pesto, and a rich cream sauce. Ready in 20 minutes for a satisfying weeknight dinner.

# Recipe Info:

Prep Time: 5 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 20 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian
Dietary: Vegetarian

# Ingredients:

→ Pillowy Pasta Base

01 - 20 oz fresh cheese ravioli (refrigerated)
02 - 4 cups water (for boiling)
03 - 1 tbsp salt (for pasta water)
04 - 1 tbsp olive oil

→ Velvety Pesto Cream Sauce

05 - 1/2 cup basil pesto (store-bought or homemade)
06 - 1 cup heavy whipping cream
07 - 3/4 cup chicken broth
08 - 3 cloves garlic, minced
09 - 2 tbsp unsalted butter
10 - 1/4 tsp red pepper flakes

→ Savory Add-Ins

11 - 1 cup cherry tomatoes, halved
12 - 3 oz baby spinach leaves
13 - 1/2 cup sun-dried tomatoes, roughly chopped

→ Golden Finishing Touches

14 - 3/4 cup freshly grated Parmesan cheese
15 - 1/4 cup fresh basil leaves, torn (for garnish)
16 - Salt and pepper to taste
17 - 1/4 tsp lemon zest

# Instructions:

01 - Bring 4 cups of water to a rolling boil in a large pot. Add 1 tbsp salt and 1 tbsp olive oil to the water. Cook the 20 oz fresh cheese ravioli according to package directions, usually 3-4 minutes, until they float. Reserve 1/2 cup pasta water, then drain gently.
02 - While the pasta cooks, melt 2 tbsp unsalted butter in a large skillet over medium heat. Add 3 cloves minced garlic and 1/4 tsp red pepper flakes. Sauté for 60-90 seconds, stirring constantly, until fragrant and golden. Do not let the garlic burn or it will turn bitter.
03 - Pour 3/4 cup chicken broth into the skillet and let it simmer for 2 minutes, scraping up any browned bits. Add 1 cup heavy whipping cream and stir to combine. Simmer over medium heat for 3-4 minutes until the sauce begins to thicken slightly and coats the back of a spoon.
04 - Reduce heat to medium-low and stir in 1/2 cup basil pesto until fully incorporated into the cream sauce. This is the heart of your Creamy Pesto Ravioli: A Quick & Flavorful Meal, so take a moment to taste and adjust seasoning with salt and pepper to your preference.
05 - Fold in 1 cup halved cherry tomatoes and 1/2 cup roughly chopped sun-dried tomatoes into the sauce. Add 3 oz baby spinach leaves and stir gently for 1-2 minutes until the spinach wilts down completely. The vibrant colors make this Creamy Pesto Ravioli: A Quick & Flavorful Meal as beautiful as it is delicious.
06 - Carefully add the drained cheese ravioli directly into the skillet with the sauce. Toss gently using a wide spatula or wooden spoon to coat every piece without breaking the delicate pasta. If the sauce feels too thick, add reserved pasta water one tablespoon at a time until the desired consistency is reached.
07 - Sprinkle 3/4 cup freshly grated Parmesan cheese over the ravioli and fold it in gently until melted and creamy. Add 1/4 tsp lemon zest and stir to brighten all the flavors. For the best Creamy Pesto Ravioli: A Quick & Flavorful Meal, use freshly grated Parmesan rather than pre-packaged for superior meltability and flavor.
08 - Divide your Creamy Pesto Ravioli: A Quick & Flavorful Meal evenly among 4 warm bowls or plates. Scatter 1/4 cup torn fresh basil leaves over the top for a bright, aromatic finish. Serve immediately with extra Parmesan on the side and a crack of fresh black pepper for the perfect restaurant-quality presentation.

# Notes:

01 - 💡 Sauce Too Thick? If your pesto cream sauce thickens too much while tossing, add the reserved pasta water a tablespoon at a time. The starchy water emulsifies beautifully into the sauce, making it silky and perfectly coating every ravioli without diluting the flavor.
02 - 🥡 Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of chicken broth or cream to the pan over low heat to revive the sauce's creamy consistency. Avoid microwaving on high heat as it can cause the cream sauce to separate.
03 - 🔄 Substitution Ideas: Swap heavy whipping cream with half-and-half for a lighter version, though the sauce will be thinner. Vegetable broth works perfectly in place of chicken broth to make this dish vegetarian-friendly. You can also use tortellini or any stuffed pasta if fresh ravioli is unavailable at your store.
04 - 🍽️ Serving Suggestion: Pair this dish with a crisp green salad dressed in lemon vinaigrette and warm crusty garlic bread to soak up every drop of the pesto cream sauce. A chilled glass of Pinot Grigio or Sauvignon Blanc complements the herby, creamy flavors of this meal beautifully.

# Tools You'll Need:

01 - large pot
02 - large skillet or sauté pan
03 - colander
04 - wooden spoon or silicone spatula
05 - measuring cups and spoons
06 - garlic press or knife
07 - cheese grater

# Nutrition Facts (Per Serving):

Calories: 720 kcal
Total Fat: 46 g
Total Carbohydrate: 54 g
Protein: 24 g

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