Why You’ll Love This Recipe
This recipe is quick and convenient, especially when using store-bought ricotta ravioli. The red pesto adds a deep, savory flavor with a hint of sweetness from sun-dried tomatoes. It’s creamy without being overly heavy and can be easily customized with vegetables or protein. Plus, it comes together in under 30 minutes, making it perfect for busy days when you still want something special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ricotta ravioli (fresh or refrigerated)
olive oil
garlic cloves, minced
red pesto (sun-dried tomato pesto)
heavy cream
grated Parmesan cheese
salt
black pepper
Italian seasoning
reserved pasta water
fresh basil, chopped
extra Parmesan for serving
Directions
- Bring a large pot of salted water to a boil and cook the ricotta ravioli according to package instructions until tender. Reserve some pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
- Stir in the red pesto and cook for 1–2 minutes to enhance its flavor.
- Pour in the heavy cream and stir until combined. Let the sauce simmer gently for 3–4 minutes until slightly thickened.
- Add grated Parmesan cheese, salt, black pepper, and Italian seasoning. Stir until the sauce is smooth and creamy.
- Gently add the cooked ravioli to the skillet and toss carefully to coat without breaking them.
- Add a splash of reserved pasta water if needed to loosen the sauce and help it cling to the ravioli.
- Garnish with fresh basil and extra Parmesan before serving.
Servings and timing
Servings: 4 servings
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
Add sautéed spinach or cherry tomatoes for extra color and freshness. For added protein, include grilled chicken or shrimp. If you prefer a lighter version, substitute half-and-half for heavy cream. A sprinkle of red pepper flakes can add a touch of heat. You can also use mushroom or spinach ravioli for a different flavor profile.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to maintain the sauce’s creamy texture. Stir carefully to prevent breaking the ravioli. Freezing is not recommended, as the sauce may separate and the ravioli texture may change.
FAQs
Can I use frozen ravioli?
Yes, frozen ravioli works well. Cook according to package directions before adding to the sauce.
What is red pesto made of?
Red pesto typically includes sun-dried tomatoes, garlic, olive oil, nuts, and Parmesan cheese.
Can I make this dairy-free?
You can use dairy-free ravioli and substitute the cream and cheese with plant-based alternatives.
How do I keep ravioli from breaking?
Handle them gently when stirring and avoid overcooking.
Can I make this dish ahead of time?
It’s best served fresh, but you can prepare the sauce ahead and cook the ravioli just before serving.
What can I serve with this pasta?
It pairs well with garlic bread, a green salad, or roasted vegetables.
How do I thicken the sauce?
Let it simmer longer or add extra Parmesan cheese.
Can I add vegetables to the sauce?
Yes, spinach, mushrooms, or zucchini are excellent additions.
Is store-bought pesto okay to use?
Absolutely, it saves time and still delivers great flavor.
Can I make it spicy?
Yes, add red pepper flakes or a small amount of chili paste for extra heat.
Conclusion
Red Pesto Ricotta Ravioli is a simple yet elegant pasta dish that combines creamy cheese-filled ravioli with a bold and flavorful red pesto sauce. With minimal prep and maximum flavor, it’s a reliable recipe for both quick dinners and special occasions. Serve it fresh, garnish generously, and enjoy a comforting meal full of rich, Italian-inspired taste.
PrintRed Pesto Ricotta Ravioli
Red Pesto Ricotta Ravioli is a vibrant and comforting pasta dish featuring tender cheese-filled ravioli tossed in a creamy sun-dried tomato pesto sauce. Rich, slightly tangy, and elegantly simple, this recipe delivers bold Italian-inspired flavor in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 20 oz ricotta ravioli (fresh or refrigerated)
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 1/2 cup red pesto (sun-dried tomato pesto)
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1/2 cup reserved pasta water (as needed)
- 2 tablespoons fresh basil, chopped
- Extra Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil and cook the ricotta ravioli according to package instructions until tender. Reserve 1/2 cup pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
- Stir in the red pesto and cook for 1–2 minutes to enhance its flavor.
- Pour in the heavy cream and stir to combine. Let the sauce simmer gently for 3–4 minutes until slightly thickened.
- Add grated Parmesan cheese, salt, black pepper, and Italian seasoning. Stir until smooth and creamy.
- Gently add the cooked ravioli to the skillet and toss carefully to coat without breaking them.
- Add a splash of reserved pasta water as needed to loosen the sauce and help it cling to the ravioli.
- Garnish with fresh basil and extra Parmesan before serving.
Notes
- Handle ravioli gently to prevent tearing.
- Use store-bought red pesto for convenience and consistent flavor.
- Add spinach, cherry tomatoes, or mushrooms for extra vegetables.
- Substitute half-and-half for a lighter sauce.
- Store leftovers in the refrigerator for up to 2 days; freezing is not recommended.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 85 mg
