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Creamy Pesto Ravioli

This Creamy Pesto Ravioli is SO EASY! A luscious basil pesto cream sauce coats tender cheese ravioli and fresh spinach for a comforting, flavorful meal.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Keyword: Easy, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 1/2 cup chicken or vegetable broth adds depth to the sauce
  • 1/2 cup pesto store-bought or homemade
  • 1 cup heavy/whipping cream for that luscious creaminess
  • 1 teaspoon lemon juice to brighten up the flavors
  • 1 pound refrigerated cheese ravioli choose your favorite type
  • 2 cups fresh baby spinach packed, adds color and nutrition
  • salt & pepper to taste, essential for seasoning
  • freshly grated parmesan cheese optional, for serving

Instructions

  • Bring a large pot of salted water to a boil. Add the refrigerated cheese ravioli and cook according to package instructions, about 4-5 minutes or until they float to the surface.
  • While the ravioli cooks, heat a large skillet over medium heat. Pour in the chicken or vegetable broth and simmer for about 2 minutes.
  • Add the heavy cream to the skillet, stirring constantly. Let it come to a gentle simmer for 3-4 minutes until the cream thickens slightly.
  • Stir in the pesto, mixing well to combine and create a flavorful green sauce.
  • Squeeze in the lemon juice and stir. Add the fresh baby spinach and cook for 1-2 minutes until the spinach wilts.
  • Drain the cooked ravioli using a colander and add it to the skillet with the creamy pesto sauce. Gently toss to coat evenly.
  • Season with salt and pepper to taste. Serve hot, garnished with freshly grated parmesan cheese if desired.

Equipment

  • Large Pot
  • Large Skillet
  • Wooden spoon or spatula
  • Measuring Cups and Spoons
  • Colander

Notes

  • For a lighter sauce, substitute heavy cream with almond or coconut milk.
  • Try gluten-free ravioli to make this recipe gluten-free.
  • Add cherry tomatoes or zucchini for extra vegetables and flavor.
  • To prevent overcooked ravioli, watch the cooking time closely and remove once they float.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with added broth or cream.