Pesto Ravioli Recipe
This 5-ingredient creamy pesto ravioli is a family-friendly vegetarian meal that you can whip up in just 10 minutes! Delicious cheese-filled ravioli are covered with creamy basil pesto sauce and sun-dried tomatoes.
Servings 4
Calories 733kcal
Ingredients
- 20 oz Cheese Ravioli
- ½ cup Basil Pesto
- ½ cup Heavy whipping cream
- ½ cup Sun-dried tomatoes in oil Excess oil drained and chopped
- Salt to taste
- ¼ teaspoon Black pepper
- 2 tablespoons Vegetarian parmesan cheese freshly grated, for garnishing
Instructions
- Begin by cooking the ravioli as per package instructions until al dente.
- In a separate saucepan, combine the basil pesto, heavy whipping cream, sun-dried tomatoes, salt, and pepper.
- Warm the sauce over medium heat, stirring occasionally, until heated through. Avoid boiling, just bring it to a gentle simmer.
- Add the cooked ravioli to the saucepan and gently toss to coat them evenly with the sauce.
- Serve hot, garnished with freshly grated parmesan cheese.
Notes
- Ensure the ravioli is cooked just until al dente, as overcooking can make them too soft, and they may break apart in the sauce.
- Drain excess oil from sun-dried tomatoes to prevent the dish from becoming too greasy.
Nutrition
Calories: 733kcal | Carbohydrates: 65g | Protein: 25g | Fat: 42g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 114mg | Sodium: 1249mg | Potassium: 247mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1259IU | Vitamin C: 14mg | Calcium: 135mg | Iron: 15mg
