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Red Pesto Ricotta Ravioli

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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.

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

  1. 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.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant.
  3. Stir in the red pesto and cook for 1–2 minutes to enhance its flavor.
  4. Pour in the heavy cream and stir to combine. Let the sauce simmer gently for 3–4 minutes until slightly thickened.
  5. Add grated Parmesan cheese, salt, black pepper, and Italian seasoning. Stir until smooth and creamy.
  6. Gently add the cooked ravioli to the skillet and toss carefully to coat without breaking them.
  7. Add a splash of reserved pasta water as needed to loosen the sauce and help it cling to the ravioli.
  8. 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

Find it online: https://thefamilycooking.com/red-pesto-ricotta-ravioli/