Easy Cheese Ravioli with Pesto Sauce is a quick and easy dish made with cheese ravioli, topped with a drizzle of fresh basil sauce, and finished off with some grated Parmesan cheese. This delicious idea helps get dinner to the table in a snap!
This is one of those meals you can put together in a flash!
I realized I had some fresh pesto sauce I made the other day. With a box of frozen cheese ravioli in the freezer, I quickly remembered our favorite pasta dish our mom always made for a quick dinner! And it was her cheese ravioli with pesto sauce.
She always made this dish during the summer months, using her fresh basil from her garden. And still today our kids love this cheese ravioli with pesto sauce as much 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.
As long as you have the pesto sauce already made, then you need to only take out your frozen ravioli.
For this recipe…
Simply take a package or box of any large round ravioli. We prefer the ones filled with ricotta cheese or four kinds of cheese. Boil them in a large pot of water until they are perfectly al-dente; then drain and transfer a few at a time to a pasta plate.
Drizzle with some fresh basil pesto sauce on top, and serve with grated Parmesan cheese at the table. Easy-peasy!!
Delicious and super Easy Cheese Ravioli with Pesto Sauce is ready in no time!
A friend once said, “simple and nostalgic always wins!”
Here’s two Great Tips!
It’s best to remove frozen ravioli from the freezer, place it onto a large plate or tray and allow them to defrost at room temperature for at least 10 minutes before going into the boiling water. This will ensure they won’t open, break or fall apart while cooking.
Also, try a different pesto sauce, our Spinach Pesto Sauce! Loaded with healthy greens and the flavor is amazing!
* Full recipe card below.
Ingredients for Easy Cheese Ravioli with Pesto Sauce:
1 package or box of frozen large round Cheese Ravioli
jar of fresh basil pesto sauce
Reggiano-Parmigiano grated cheese for the table
1. Bring a large pot of water to boil. Add some salt to the water, about 1 teaspoon.
2. Add the ravioli and cook according to the directions on the package, or until the ravioli is “al-dente.”
3. Drain and place about 3 to 4 ravioli onto each serving dish or plate. Drizzle or spread about 1 to 2 tablespoons of pesto sauce over the ravioli. You can add as much or as little pesto sauce, as you desire.
4. Serve immediately with some grated Parmesan cheese at the table.
Yields: 3 to 4 servings
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