One of the things I really love about pesto is its versatility. You can make something truly delicious that only has 3 ingredients and takes less time than ordering takeout with this Pesto Ravioli dish!
We love pasta at our house and I usually make some variation of it about once a week. I’ve only been using pesto for a couple of years but in that time I’ve added several pesto pasta dishes to my regular rotation. This pesto ravioli is one of our favorites! You can experiment with different fillings and most of them go great with the pesto.
Key Ingredients for Pesto Ravioli
- Ravioli: I prefer the refrigerated type but you can use any kind – refrigerated, frozen, or shelf-stable. Our favorite fillings so far with the pesto are cheese, roasted cauliflower and cheese, and chicken and mozzarella. We continue to experiment with other flavors too!
- Pesto: I recommend Costco’s Kirkland Signature Basil Pesto but you can use any jarred or refrigerated pesto you prefer. See my post about my love for Costco pesto here.
- Parmesan Cheese: I like freshly grated parmesan cheese in a lot of dishes so I buy blocks of it at Costco.
Note: Make sure to check recipe card for full list of ingredients
Preparation Steps for Pesto Ravioli
- Cook ravioli according to package directions and drain
- Mix with desired amount of pesto
- Top with freshly grated parmesan cheese and freshly grated black pepper
- Add red pepper flakes if you want a bit of kick
That’s all there is to it! Super quick and easy – just what a burnt out cook needs!
Substitutions or Additions
- You can substitute any pasta for the ravioli – see my post about Pesto Pasta here
- If you want a different filled pasta, try tortellini
- You can substitute other grated cheeses such as romano, pecorino as you prefer
- In the summer, I like to add cherry tomatoes from my garden to this dish. I just cut them in half and add them raw, no cooking needed.
Time Breakdown
Total Time |
20 minutes |
Hands ON time |
5 minutes |
Hands OFF time |
15 minutes |
BEST FOR:
Nights when you want to get a meal on the table really quickly with no chopping or measuring required. Boiling the water takes the most time and the ravioli cooks really quickly.
My Ratings
Taste | ||
Effort | ||
Nutrition | ||
Overall |
SUMMARY:
In the spirit of “good enough, not gourmet”, this is one of the best meals in my regular rotation. The effort to taste ratio is fabulous if you use good quality ravioli and pesto. This is one we fix often!
Serve with
I usually serve this with a salad, steamed broccoli, or roasted asparagus or broccolini.
More Pesto Dishes You Might Like
Pesto Ravioli
Ingredients
- 1-2 Package(s) Ravioli refrigerated, frozen, or shelf stable
- Jarred Pesto
- Fresh parmesan cheese
- Fresh ground pepper
Instructions
- Cook ravioli according to package directions, drain
- Mix pesto to taste with drained ravioli
- Top with fresh ground pepper and fresh grated parmesan cheese
Notes
- Since this is a very simple recipes, use the best refrigerated ravioli you can find.
- Our favorite brand of pesto is the Costco brand (by far!)