Creamy Pesto Ravioli
Make this easy Creamy Pesto Ravioli with cheese ravioli, basil pesto, spinach, peas, and cream. A delicious, comforting pasta dinner ready in just 20 minutes!
Welcome back to Merry About Town, a website dedicated to making easy and delicious dinners the entire family will love. My name is Merry, and I’m thrilled to share with you this quick and delicious dinner idea: Creamy Pesto Ravioli.
Made with tender cheese ravioli, basil pesto, sweet green peas, fresh baby spinach, and a touch of heavy cream, this easy recipe comes together in approximately 20 minutes.
There's something so comforting about cheese-filled ravioli tossed in a rich, flavorful pesto sauce. And the best part? You don't need to spend hours in the kitchen to make something that tastes like it came from your favorite Italian restaurant.
What Ingredients Do You Need to Make Creamy Pesto Ravioli?
You only need seven simple ingredients to make this easy pasta recipe! Be sure to gather all of the ingredients and head over to the recipe card down below for the measurements and instructions:
- Cheese ravioli
- Frozen peas
- Basil pesto
- Heavy cream
- Pasta water
- Baby spinach
- Parmesan cheese
What Makes This Creamy Pesto Ravioli So Good?
One of my favorite things about this recipe is how much flavor you can get from just a handful of ingredients.
The cheese ravioli adds a deliciously rich and comforting base, while the basil pesto brings plenty of fresh, herby flavor. A little heavy cream gives the sauce a silky, creamy consistency without overpowering the pesto.
Can You Use Store-Bought Pesto for Ravioli?
Absolutely! In fact, store-bought pesto is one of the reasons this recipe is so quick and convenient.
A good-quality basil pesto already contains plenty of delicious flavor from basil, garlic, olive oil, Parmesan cheese, and nuts. That means you don't need to add a long list of extra ingredients to create a flavorful pasta sauce.
Of course, if you happen to have some homemade pesto in your refrigerator, that works beautifully too!
If you’d like to try your hand at making your own pesto (don’t worry, it’s not as complicated as it seems), then be sure to check out my homemade pesto recipe.
More Recipes with Pesto
Speaking of pesto… I’m a huge fan. Pesto adds such a beautiful flavor profile to so many mains and sides. Here are some of my personal favorites:
Can You Use Frozen Ravioli for Creamy Pesto Ravioli?
Yes! Both fresh refrigerated ravioli and frozen ravioli work well in this recipe.
The main difference is the cooking time. Frozen ravioli may need a few additional minutes, so be sure to follow the instructions on the package.
What Can You Add to Creamy Pesto Ravioli?
One of the best things about this recipe is how easy it is to customize.
If you'd like to add some protein, grilled chicken, sautéed shrimp, or even crispy bacon would pair wonderfully with the creamy basil pesto sauce.
For extra vegetables, try adding sautéed mushrooms, asparagus, broccoli, or sun-dried tomatoes.
You can also add a little freshly squeezed lemon juice to brighten up the flavors or sprinkle some red pepper flakes over the finished dish if you enjoy a little heat.
How to Make Creamy Pesto Ravioli
Bring a large pot of salted water to a boil. Add the cheese ravioli and frozen peas, cooking according to the ravioli package instructions until the pasta is tender and the peas are heated through.
Before draining, reserve 1 cup of the pasta cooking water. Drain the ravioli and peas, then set aside.
In a large skillet or saucepan over medium-low heat, combine the basil pesto and heavy cream. Stir gently until warmed through and well combined.
Gradually add the reserved pasta water, starting with about ¼ cup, stirring until the sauce reaches your desired consistency.
Add the baby spinach and cook for 1–2 minutes, stirring occasionally, until the spinach has wilted.
Gently fold the cooked ravioli and peas into the creamy pesto sauce, tossing until everything is evenly coated. Add a little more reserved pasta water if needed.
Divide the ravioli among serving bowls and top with freshly grated Parmesan cheese. Serve immediately and enjoy!
Creamy Pesto Ravioli
Make this easy Creamy Pesto Ravioli with cheese ravioli, basil pesto,
spinach, peas, and cream. A delicious, comforting pasta dinner ready in just 20 minutes!
Ingredients
- 1 package cheese ravioli
- ½ cup frozen peas
- ¼ cup store-bought pesto
- 3 tablespoon heavy cream
- 1 cup pasta water
- 2 cups baby spinach
- Parmesan cheese, to taste
Instructions
- Bring a large pot of salted water to a boil. Add the cheese ravioli and frozen peas, cooking according to the ravioli package instructions until the pasta is tender and the peas are heated through.
- Before draining, reserve 1 cup of the pasta cooking water. Drain the ravioli and peas, then set aside.
- In a large skillet or saucepan over medium-low heat, combine the basil pesto and heavy cream. Stir gently until warmed through and well combined.
- Gradually add the reserved pasta water, starting with about ¼ cup, stirring until the sauce reaches your desired consistency.
- Add the baby spinach and cook for 1–2 minutes, stirring occasionally, until the spinach has wilted.
- Gently fold the cooked ravioli and peas into the creamy pesto sauce, tossing until everything is evenly coated. Add a little more reserved pasta water if needed.
- Divide the ravioli among serving bowls and top with freshly grated Parmesan cheese. Serve immediately and enjoy!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Total Fat: 12gSaturated Fat: 4gUnsaturated Fat: 8gCholesterol: 17mgSodium: 123mgCarbohydrates: 6gFiber: 4gSugar: 1gProtein: 4g
Nutrition info included as a guide. No guarantees are made that the information is accurate.
