5-Ingredient Pesto Ravioli
This 5-Ingredient Pesto Ravioli is SO EASY! A quick, flavorful dish with cheese ravioli, pesto, and fresh tomatoes perfect for busy nights.
Servings: 4 servings
Ingredients
- 20 oz cheese ravioli frozen or refrigerated
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 pint grape tomatoes halved
- 1/3 cup pesto
- Parmesan cheese optional garnish
- basil optional garnish
- crushed red pepper optional garnish
Instructions
- Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions (3-5 minutes refrigerated, 6-8 minutes frozen) until they float and are tender. Drain in a colander and set aside.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Add halved grape tomatoes to the skillet and cook for 4-5 minutes until they soften and release their juices.
- Reduce heat to low and stir in pesto. Warm through to infuse flavors.
- Add the cooked ravioli to the skillet and gently toss to coat with the pesto and tomato sauce.
- Serve in bowls or plates. Garnish with Parmesan cheese, torn basil leaves, and crushed red pepper if desired. Enjoy!
Equipment
- Large Pot
- Colander
- Large Skillet
- Wooden spoon or spatula
- Serving plates
Notes
- Add a splash of olive oil to the ravioli water before draining to prevent sticking.
- Be careful not to burn garlic to avoid bitterness in the dish.
- Thin pesto with pasta cooking water if it’s too thick for a smoother sauce.
- For creamier sauce, add cream or ricotta when mixing in pesto.
- Try seasonal veggies like asparagus, zucchini, or spinach for variety and flavor.