Pin it
Transform store-bought ravioli into a restaurant-quality dish with this creamy pesto sauce that comes together in one pan in under 20 minutes. This recipe combines cheese-filled pasta with a luxurious sauce for an elegant yet easy dinner.
Essential Elements
Quality ravioli ensures best results
Fresh pesto adds bright flavor
Heavy cream creates silky sauce
Fresh spinach adds nutrition
Lemon brightens flavors
Creating Pasta Magic
Combine broth, pesto, cream, and lemon.
Cook ravioli directly in sauce.
Simmer until perfectly coated.
Wilt gently into hot sauce.
Adjust flavors to taste.
Pin it
Perfect Serving Ideas
Pair with crusty bread and olive oil dipping sauce. Add fresh parmesan arugula salad for a complete meal.
Recipe Variations
Add white wine for depth
Include sun-dried tomatoes
Incorporate rotisserie chicken
Experiment with different ravioli flavors
Storage Success
Store in refrigerator for 3-4 days. Reheat gently over low heat. Best consumed within 1-2 days to maintain pasta texture. Not recommended for freezing.
Quick Tips
Use quality jarred pesto
Maintain gentle simmer
Don't rush sauce thickening
Watch pasta carefully while cooking
Professional Guidelines
Keep heat low when adding cream
Test pasta for doneness
Pin it
Season gradually
Serve immediately for best texture
This quick pasta delivers restaurant quality results while keeping preparation simple and cleanup minimal.
Frequently Asked Questions
- → Pre-boil ravioli?
- No, cooks directly in sauce.
- → Best pesto brand?
- DeLallo recommended for best flavor.
- → Sauce too thin?
- Cook longer to thicken naturally.
- → Too salty?
- Use low-sodium broth with salty pesto.
- → Add lemon?
- Skip if pesto is already lemony.