This creamy garlic pesto ravioli brings together soft pasta filled with cheesy goodness and a rich, garlicky sauce that will make your taste buds dance! Yum!
You can whip this up for a cozy dinner or impress guests without breaking a sweat. I love to sprinkle some extra cheese on top for that cheesy magic! 🧀✨
Key Ingredients & Substitutions
Cheese Ravioli: Use fresh or frozen cheese ravioli for easy preparation. If you’re up for it, homemade ravioli can elevate this dish, but the store-bought ones save time and effort!
Basil Leaves: Fresh basil gives the best flavor, but if you don’t have it, you can use a store-bought basil pesto as a shortcut. Just adjust the amount to suit your taste!
Pine Nuts: These add a lovely richness to the pesto, but walnuts are a great substitute with a different flavor. If you’re nut-free, try sunflower seeds for a similar crunch.
Parmesan Cheese: Freshly grated Parmesan works wonders here, but if you’re vegan or looking for alternatives, nutritional yeast can give a cheesy flavor without the dairy.
Heavy Cream: For a lighter version, you can substitute half-and-half or use coconut cream for a dairy-free option, which adds a unique flavor!
How Do You Make the Pesto Smooth and Creamy?
Perfecting your pesto and its incorporation into the ravioli sauce can really enhance flavors. Start by blending the ingredients correctly:
- In your food processor, pulse the basil, nuts, Parmesan, and garlic until you get a finely chopped mix.
- With the processor running, slowly drizzle in the olive oil. This technique helps emulsify the sauce, making it creamy.
- Taste and adjust seasoning with salt and pepper before incorporating it into the cream sauce for an added burst of flavor.
Mixing it into the cream should be smooth; if it seems too thick, just add a bit of reserved pasta water to loosen it up. This makes for a perfect coating on those ravioli!
How to Make Creamy Garlic Pesto Ravioli
Ingredients You’ll Need:
- 1 package (9-12 oz) cheese ravioli (fresh or frozen)
- 1 cup fresh basil leaves, packed
- 1/4 cup pine nuts (or walnuts)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/3 cup extra virgin olive oil
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste
- 1 tbsp unsalted butter
- Additional Parmesan, for garnish
How Much Time Will You Need?
This creamy garlic pesto ravioli takes about 20 minutes to prepare. In this time, you’ll boil the ravioli, whip up a delicious homemade pesto, and create a creamy sauce to bring it all together. It’s a quick yet delicious meal!
Step-by-Step Instructions:
1. Cook the Ravioli:
Start by bringing a large pot of salted water to a boil. Once boiling, add the ravioli and cook according to package instructions until they’re al dente. This usually takes around 3-5 minutes for fresh ravioli or a bit longer for frozen. Drain the ravioli but be sure to save about 1/4 cup of the pasta water for later!
2. Prepare the Pesto Sauce:
While your ravioli cooks, it’s time to make the pesto. In a food processor or blender, add the packed basil leaves, pine nuts (or walnuts), grated Parmesan cheese, and minced garlic. Pulse these ingredients until they’re finely chopped.
3. Blend in the Olive Oil:
With the processor running, slowly drizzle in the olive oil. Keep blending until your pesto is smooth and well combined. Give it a taste and add salt and pepper to your liking!
4. Make the Creamy Sauce:
In a large skillet, melt the butter over medium heat. Next, pour in the heavy cream and bring it to a gentle simmer, letting it heat through without boiling.
5. Combine the Pesto with Cream:
Once your cream is warmed, reduce the heat to low and mix in the prepared pesto sauce. Stir everything together until it’s well combined, warming it through gently.
6. Toss in the Ravioli:
Now, add the cooked ravioli to the skillet with the creamy pesto sauce. Gently toss them to coat evenly. If the sauce feels too thick, simply add a little of the reserved pasta water, a tablespoon at a time, until it’s the perfect consistency for you.
7. Serve and Enjoy:
Transfer your creamy garlic pesto ravioli to plates or a serving dish. Top with extra grated Parmesan cheese and a sprinkle of freshly ground black pepper if you like. Enjoy your delicious meal!
Bon appétit!
FAQ
Can I Use Store-Bought Pesto Instead of Making It?
Absolutely! If you’re short on time, using a jar of store-bought pesto is a great way to save time. Just stir it into the heavy cream after warming it, and adjust the seasoning to taste.
How Do I Store Leftover Ravioli?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you reheat, do so gently on the stove or in the microwave, adding a splash of cream or pasta water to loosen the sauce if needed.
Can I Freeze This Dish?
Yes, you can freeze the creamy pesto ravioli! Place cooled servings in an airtight container and freeze for up to 2 months. Thaw in the fridge overnight before reheating gently on the stove.
What Other Ingredients Can I Add to This Recipe?
Feel free to customize this dish! You can add sautéed vegetables like spinach, sun-dried tomatoes, or grilled chicken for extra protein. Just toss them in with the ravioli for a complete meal!
