Nothing beats the classic combination of ravioli and pesto sauce for a quick, delicious meal that’s sure to impress. Whether you’re a seasoned chef or a kitchen newbie, this recipe is straightforward and packed with flavor.
Why This Recipe Works
- The homemade pesto sauce brings a fresh, vibrant flavor that store-bought versions can’t match.
- Using store-bought ravioli saves time without sacrificing taste, making this recipe perfect for busy weeknights.
- The addition of pine nuts adds a delightful crunch and richness to the dish.
Ingredients
- 1 package (9 oz) store-bought cheese ravioli
- 2 cups fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 garlic cloves
- 1/2 cup olive oil
- Salt and pepper to taste
Equipment Needed
- Food processor or blender
- Large pot
- Colander
- Measuring cups and spoons
Instructions
Step 1: Prepare the Pesto Sauce
In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until the ingredients are finely chopped. With the processor running, slowly add the olive oil until the mixture is smooth. Season with salt and pepper to taste. Tip: For an extra smooth pesto, scrape down the sides of the processor bowl occasionally.
Step 2: Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package instructions, usually about 4-5 minutes, until they float to the top. Drain the ravioli in a colander, reserving 1/2 cup of the pasta water.
Step 3: Combine Ravioli and Pesto
Return the drained ravioli to the pot. Add the pesto sauce and a splash of the reserved pasta water. Gently toss the ravioli until they’re evenly coated with the sauce. Add more pasta water if needed to reach your desired consistency. Tip: The starch in the pasta water helps the sauce adhere better to the ravioli.
Step 4: Serve Immediately
Divide the ravioli among serving plates. Garnish with additional Parmesan cheese and pine nuts if desired. Serve hot and enjoy the burst of flavors!
Tips and Tricks
For those looking to elevate their ravioli and pesto game, consider toasting the pine nuts before adding them to the pesto for a deeper flavor. If you’re short on time, a high-quality store-bought pesto can work in a pinch, but the homemade version is worth the extra effort. For a creamier sauce, blend in a tablespoon of cream cheese or Greek yogurt. Always taste and adjust the seasoning of your pesto before mixing it with the pasta, as the flavors can vary based on the ingredients’ freshness.
Recipe Variations
- Swap the cheese ravioli for spinach and ricotta-filled ones for a different flavor profile.
- Add sun-dried tomatoes to the pesto for a sweet and tangy twist.
- For a protein boost, toss in some grilled chicken or shrimp with the ravioli.
- Use walnuts instead of pine nuts in the pesto for a budget-friendly alternative.
- For a vegan version, substitute the Parmesan cheese with nutritional yeast and use vegan ravioli.
Frequently Asked Questions
Can I make the pesto sauce ahead of time?
Absolutely! The pesto sauce can be made up to 3 days in advance. Just store it in an airtight container in the refrigerator. To prevent browning, pour a thin layer of olive oil over the top before sealing. Give it a good stir before using.
How can I store leftovers?
Leftover ravioli and pesto can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of water or olive oil and warm gently on the stove or in the microwave, stirring occasionally to prevent drying out.
Can I freeze the pesto sauce?
Yes, pesto sauce freezes beautifully. Pour it into ice cube trays for easy portioning, then transfer the frozen cubes to a freezer bag. They’ll keep for up to 3 months. Thaw in the refrigerator overnight or at room temperature for a few hours before using.
Summary
This ravioli and pesto sauce recipe is a quick, flavorful dish that’s perfect for any night of the week. With homemade pesto and simple ingredients, it’s a meal that’s sure to delight.