Easy Cheese Ravioli with Pesto Sauce. Round ravioli filled with ricotta cheese, topped with a drizzle of fresh basil sauce, and finished off with some grated Parmesan cheese helps get dinner to the table in a snap!
I realized I had some fresh pesto sauce I made the other day, and a box of frozen homemade cheese ravioli in the freezer and quickly remember our favorite pasta dish was our Mom’s cheese ravioli with pesto sauce. Our mom always made this every summer using her fresh basil from her garden, and still today our kids love this dish as we did.
This dish is so simple, nothing complicated, and there really isn’t a recipe for this dish, in fact I didn’t measure anything either.
Simply take a package or box of any large round ravioli (we prefer the ones filled with ricotta cheese, or four cheeses) and boil them in water until they are perfectly al-dente; drain then drizzle with some fresh basil pesto sauce on top and serve with grated Parmesan cheese at the table.
Delicious and super Easy Cheese Ravioli with Pesto Sauce is ready in no time! As a friend once said, “simple and nostalgic always wins!”
Here’s a tip: Always remove frozen ravioli from freezer, placing onto a large plate or tray and allow to defrost at room temperature for about 10 minutes before going into the boiling water. This will ensure they won’t open, break or fall apart while cooking.
Easy Cheese Ravioli with Pesto Sauce
Bring a large pot of water to boil. Add some salt to the water, about 1 teaspoon.
Add the ravioli and cook according to the directions on the package, or until the ravioli is “al-dente.”
Drain, and place about 3 to 4 ravioli’s onto each serving dish or plate.
Drizzle or spread about 1 to 2 tablespoons of pesto sauce over the ravioli.
Serve immediately with some grated Parmesan cheese at the table.
Yields: 3 to 4 servings