Description
This Pesto Ravioli recipe combines tender refrigerated ravioli and sweet peas with a vibrant pesto sauce and burst cherry tomatoes, finished with a touch of lemon juice for brightness. Ready in just 20 minutes, it’s an easy and flavorful Italian-inspired meal perfect for a quick weeknight dinner or casual gathering.
Ingredients
Pasta
- 18-20 ounces refrigerated ravioli
- Kosher salt and black pepper, to taste
Vegetables
- 1 cup frozen peas
- 1-2 cups cherry tomatoes
Sauce and Seasonings
- 1 tablespoon olive oil
- 3/4 cup pesto
- 1 teaspoon lemon juice
For Serving
- Parmesan cheese, freshly grated
- Red pepper flakes
- Fresh basil leaves
Instructions
- Cook the ravioli and peas: Bring a large pot of water to a boil and add a generous pinch of kosher salt. Add the refrigerated ravioli and cook just until al dente according to package instructions. When there are about 2 minutes remaining, scoop out about 1/2 cup of the pasta cooking water into a liquid measuring cup. Then add the frozen peas directly to the boiling water and continue cooking together. Once done, drain the ravioli and peas together and set aside.
- Sauté the cherry tomatoes: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cherry tomatoes and cook for 2-3 minutes until some tomatoes start to burst, releasing their juices and sweetness.
- Prepare the pesto sauce: Add 3/4 cup of pesto to the skillet along with a splash of the reserved pasta water. Warm the sauce for 2-3 minutes, stirring frequently. Gradually add more pasta water a little at a time until the sauce reaches your preferred consistency, making it smooth and slightly loose.
- Combine all components: Stir in 1 teaspoon of lemon juice to brighten the flavors. Then add the drained ravioli and peas into the skillet. Toss gently but thoroughly to coat everything evenly in the pesto sauce. Taste and season with kosher salt and freshly ground black pepper as needed.
- Serve: Transfer the pesto ravioli to serving plates. Garnish generously with freshly grated Parmesan cheese, a sprinkle of red pepper flakes for heat, and fresh basil leaves for herbal aroma. Serve immediately while warm for the best flavor and texture.
Notes
- If fresh basil isn’t available, you can substitute with dried basil or parsley.
- The reserved pasta water is essential for thinning the sauce because it contains starch that helps the pesto cling to the ravioli.
- Use quality refrigerated ravioli such as cheese or spinach ravioli for best results.
- Red pepper flakes can be adjusted based on your desired spice level or omitted entirely for no heat.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
