Easy Creamy Pesto Ravioli for a Cozy Weeknight Dinner

This Creamy Pesto Ravioli encapsulates comfort and simplicity, making it a perfect choice for busy weeknight dinners.

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Sauce

1 cup Chicken or Vegetable Broth Substitute with low-sodium broth for a healthier option.
1/2 cup Pesto Store-bought or homemade, consider low-sodium options.
1/2 cup Heavy/Whipping Cream For lighter alternative, substitute with half and half or dairy-free cream.
1 tablespoon Lemon Juice Omit if the pesto is already lemony.

For the Ravioli

9 ounces Refrigerated Cheese Ravioli Any type works, or opt for spinach or mushroom-filled varieties.
2 cups Fresh Baby Spinach Use frozen spinach in a pinch, drain excess moisture.

To Season

Salt Enhances overall flavor, adjust to taste.
Pepper Enhances overall flavor, adjust to taste.

Optional Topping

1/4 cup Freshly Grated Parmesan Cheese Substitute with nutritional yeast for vegan version.

Equipment

large skillet

Method

Step-by-Step Instructions for Creamy Pesto Ravioli

In a large skillet, over medium-high heat, combine broth, pesto, cream, and lemon juice. Stir until well combined, bringing it to a gentle bubble.
Add in the ravioli and reduce heat to medium-low, covering the skillet with a lid. Cook for about 5 minutes.
Gently stir the ravioli to ensure they aren’t sticking. If the sauce is too watery, cook uncovered for an additional 1-2 minutes.
Stir in the fresh baby spinach, covering the skillet again for 1-2 minutes to wilt the spinach.
Season the ravioli with salt and pepper. Sprinkle freshly grated Parmesan on top if desired and serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 900mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 2500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For the best flavor and texture, consume freshly made ravioli within a few days.

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