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.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 20- ounce package refrigerated ravioli pasta (I used four-cheese ravioli)
- Kosher salt
- 2 cups frozen peas
- ½ cup basil pesto,
- ¼ to 1/3 cup half and half or heavy cream
- Extra virgin olive oil,
- Red pepper flakes or Aleppo Pepper (to taste, optional)
Instructions
- 1
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.
- 2
In a large bowl, combine the basil pesto and heavy cream, stir to mix well.
- 3
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.
- 4
Taste and adjust seasoning or add more pesto to your liking. Finish with a sprinkle of red pepper flakes or Aleppo Pepper. Serve immediately.