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This super simple creamy pesto ravioli recipe is made all in one pan in under 20 minutes! That means fewer dishes, and the cheesy pasta and bright pesto sauce taste luxurious.
You may also enjoy my Chicken Pesto Pasta or Pesto Pan-fried Sausage and Potatoes next.
Why you’ll love it
Cheese ravioli is one of my favorite ingredients since they just feel restaurant quality but cook right in the sauce in this one pan pasta. The bright pesto sauce also gives fancy vibes because of the addition of cream! Spinach and a touch of lemon juice top it off.
When you take a bite into one of these ravioli, the inside has a rich and melty cheese filling that’s a little tangy and so flavorful. It combines with the silky and creamy pesto sauce with basil, so it’s like you’re eating at a gourmet Italian restaurant with very little effort!
What you’ll need
- Broth – use either chicken or vegetable broth
- Pesto – choose a jarred brand you really like, or make my Really Easy Pesto Recipe. I recommend DeLallo’s Simply Pesto.
- Heavy cream – for that decadent texture and taste
- Lemon juice – a touch of acidity to balance the flavors
- Ravioli – I like Rana’s 4-cheese ravioli with ricotta, romano, mozzarella, and gorgonzola. It’s in the refrigerated pasta aisle and cooks really fast in the sauce.
- Spinach – to get in some fresh greens, but skip if it’s not your thing
Pro tip
If the sauce isn’t thick enough, simply cook it a little longer (the pasta releases starch and thickens the sauce). Conversely, if it thickens up too much, just add another splash of water or broth.
How to make creamy pesto ravioli
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Add the broth, pesto, cream, and lemon to a skillet. Stir, bring to a gentle bubble, then add in the ravioli. Cover and reduce the heat. Simmer until the pasta is almost done.
Once the sauce has thickened up, stir in the spinach. Cover again, and allow it to wilt. Season with salt & pepper if needed, and grate parmesan on top if using.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here are the handy angled measuring cups for the liquid ingredients pictured.
- I store the rest of the lemon in this lemon saver.
- If you’re topping it off with a dusting of fresh parm, grate it from a block with a Microplane zester.
Substitutions and variations
- Be cautious subbing the cream for anything lower fat, e.g. milk or half-and-half. The sauce may not thicken the same way and won’t taste as intended.
- Sub some or all of the chicken broth for a dry white wine like pinot grigio, chardonnay, or sauvignon blanc.
- Sun-dried tomatoes would be a delicious addition, or if you’re looking to add some protein, some shredded rotisserie chicken could be stirred in.
What to serve with pesto ravioli
- It’s elegant to serve fresh crusty bread restaurant style with little dipping bowls of olive oil and balsamic vinegar. My Cheesy Garlic Bread works too!
- A side salad is a fresh pairing. Try my Super Simple Parmesan Arugula Salad, or make this irresistible Olive Garden Salad Dressing.
Leftovers and storage
- Store leftovers of this ravioli for 3-4 days in the fridge. The pasta can get a bit soggy, so I like to eat leftovers within a day or two.
- Reheat over a low heat until warmed through.
- I don’t recommend freezing it due to the dairy, and the pasta can change texture.
If you made this ravioli with pesto sauce, please leave a star rating and review below! You can also tag me on Instagram if you made this or any Salt & Lavender recipe.
Creamy Pesto Ravioli
Ingredients
- 1/2 cup chicken or vegetable broth see note
- 1/2 cup pesto
- 1 cup heavy/whipping cream
- 1 teaspoon lemon juice see note
- 1 pound refrigerated cheese ravioli
- 2 cups (packed) fresh baby spinach
- Salt & pepper to taste
- Freshly grated parmesan cheese optional, to taste
Instructions
- Add the chicken broth, pesto, cream, and lemon juice to a skillet over medium-high heat. Give it a good stir so the pesto melts in.
- Once it starts to bubble, stir in the ravioli.
- Cover the pan and reduce the heat to medium-low. Cook it for 5 minutes with the lid on.
- Give the ravioli a stir. The sauce should be a bit thicker by now. If it's still too watery for your liking, continue cooking it for another couple of minutes.
- Stir in the spinach, cover the pan again, and let it wilt for a minute or two.
- Season the dish with salt & pepper if needed and sprinkle parmesan cheese on top if desired.
Notes
- You do not need to boil the ravioli ahead of time. The starch released while the pasta is cooking thickens the sauce.
- A few notes on the pesto:
- Use low sodium broth if you don’t like your food too salty. Some brands of pesto can be quite salty.
- Some brands of pesto can be quite lemony, so if that’s the case with yours, you may want to skip the lemon juice.
- DeLallo is my favorite brand of pesto.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was so so good! The sauce was fantastic , perfectly balanced. It was also incredibly fast to pull together, and I loved that it was a one pan meal, so clean up was super easy. Thanks for such a great recipe Natasha, I’ll definitely be making this again!!
Yay!! Thanks, Jenny! 😀
Dinner tonight. Tasty and fast with minimal cleanup. The cream toned down the garlicky pesto (I used Aldi), which I appreciated. Another win for S&L!
Thank you!! 😀
I love using fresh pasta in recipes for a meal that’s easy and delicious! I like to add frozen peas to this as well.
Thanks so much, Stephanie!!
Was thinking about adding some spicy sausage to the dish, what are your thought?
Thanks ☺️
Sounds good to me!!
How could you make this dairy free?
Perhaps try Silk brand’s dairy-free whipping cream?
Wow, this was delicious and easy! Will be adding this to my rotation!
I’m thrilled to hear that, Kathryn!! 😀 Thanks for taking the time to write me a 5-star review!