5-Ingredient Pesto Ravioli

I love a quick and easy weeknight meal and often turn to pasta when we are in a rush to get dinner on the table. A few favorites include: Spaghetti Carbonara, 5-Ingredient Spinach Parmesan Pasta, Stovetop Mac and Cheese, and Cacio e Pepe.

I also love making this Pesto Ravioli because it only takes 15 minutes and you only need 5 ingredients. It is a weeknight dinner lifesaver!

This pasta dish has SO much flavor, thanks to the garlic, basil pesto, and bursting tomatoes. Serve with a salad and garlic bread and dinner is served.

Everyone has time to make this EASY meal!

Only 5 Ingredients

• Ravioli– you can use frozen or refrigerated ravioli. I like to use cheese ravioli, but feel free to use a spinach cheese combo or even sausage or butternut squash ravioli. Use your favorite brand.
• Olive oil– for sautéing the garlic.
• Garlic– minced.
• Grape tomatoes– cherry tomatoes will work too!
• Pesto– I like to make homemade pesto (it’s easy and freezes well), but you can use store bought pesto.
• Optional Garnishes: Not mandatory, but SO good! Freshly grated Parmesan cheese, basil, and crushed red pepper flakes for a little kick!

How to Make Pesto Ravioli

• Bring a large pot of salted water to a boil. Cook ravioli according to package directions; drain and set aside.

• In a large skillet, heat the olive oil over medium heat. Add the tomatoes and cook, stirring occasionally, until they begin to burst, about 3 to 4 minutes. Add the garlic and cook for 1 minute.

• Turn the heat to low and add the cooked ravioli to the skillet. Gently stir in the pesto until ravioli is well coated.
• Serve warm with freshly grated Parmesan cheese, basil, and crushed red pepper flakes, if desired.
• Store leftovers in an airtight container in the fridge for up to 4 days.

Variations

• If you can’t find ravioli, you can use cheese tortellini.
• Add cooked chicken or shrimp for a boost of protein.
• If you want to add veggies, you can sauté them in olive oil. Spinach, kale, mushrooms, peppers, and artichokes are all good options.
• Top the ravioli with burrata right before serving.

Serving Suggestions

Here are some delicious side dishes to serve along side the ravioli.

• Salad: Kale Salad, Caesar Salad, Green Salad, Arugula Salad, or Spinach Salad
• Garlic Bread or Caprese Garlic Bread
• Bruschetta
• Roasted Broccoli
• Roasted Green Beans or Simple Skillet Green Beans
• Roasted Asparagus

More Pasta Dishes

• Brown Butter Ravioli with Butternut Squash
• Pesto Pasta Salad
• Creamy Lemon Ravioli with Spinach & Peas
• Pasta Primavera
• 4-Ingredient Ravioli Lasagna
• Baked Ziti
• Spaghetti

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Pasta

5-Ingredient Pesto Ravioli

4.88 from 16 votes

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Cuisine Italian

Servings 4

Cook ModePrevent your screen from going dark

Ingredients  

1x2x3x

• 20 oz frozen or refrigerated cheese ravioli
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 pint grape tomatoes
• 1/3 cup pesto
• Optional Garnish: Parmesan cheese, basil, and crushed red pepper

Instructions 

• Bring a large pot of salted water to a boil. Cook ravioli according to package directions; drain and set aside.
• In a large skillet, heat the olive oil over medium heat. Add the tomatoes and cook, stirring occasionally, until they begin to burst, about 3 to 4 minutes. Add the garlic and cook for 1 minute.
• Turn the heat to low and add the cooked ravioli to the skillet. Gently stir in the pesto until ravioli is well coated.
• Serve warm with freshly grated Parmesan cheese, basil, and crushed red pepper flakes, if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. 

Nutrition

Calories: 374kcal, Carbohydrates: 36g, Protein: 15g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 52mg, Sodium: 506mg, Potassium: 386mg, Fiber: 6g, Sugar: 7g, Vitamin A: 1402IU, Vitamin C: 17mg, Calcium: 276mg, Iron: 7mg

Keywords pasta, pesto, ravioli