5-Ingredient Pesto Ravioli
Updated June 24, 2023
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Quick Summary
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Pin ItI 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!
Table of Contents
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
5-Ingredient Pesto Ravioli
Ingredients
- 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