Ultra Fast Pesto Ravioli
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Pesto Ravioli is so quick and easy to make, yet incredibly vibrant and full of flavor thanks to burst cherry tomatoes, tender peas, and plenty of Parmesan grated on top. Toss this together in about 20 minutes and call dinner a win.
Pesto ravioli is always a good idea!
This is one of those dinners that just always feels right. It’s ultra fast and requires absolutely no fuss, which is always helpful if not necessary. At the same time it feels fresh and light, thanks to a simple sauce and veggies mixed right in. Pasta water is the key ingredient to enrich the sauce without a drop of heaviness.
Yes, pesto ravioli may sound simple or even homely, but we can still make it with style, and plenty of nights that is just what the doctor ordered.
If you have choosy kids to feed, this dish is also flexible for combining vs. separating components — one of my favorite ways to get everyone eating the same fundamental meal. Serve some ravioli plain or just with pesto. Scoop out a portion of peas to serve on the side, and reserve some tomatoes “un-burst” if you like. Voila: your plates are decidedly grown-up, you can fill those little divided toddler plates without scavenging anything separate, and you’re all eating the same basics. That’s a busy family win.
Ingredients & substitution notes:
- Refrigerated ravioli: use any filling you like. Cheese or cheese and spinach are simple, solid choices. Chicken, mushroom, prosciutto, or more creatively filled ravioli let you increase the elegance with no extra work.
- Pesto: star of the sauce!
- Cherry or grape tomatoes: juicy and colorful, a handful of tomatoes goes a long way to punch up this otherwise straightforward meal. Substitute quartered Roma tomatoes if you like, or swap in a completely different vegetable, like asparagus, bell pepper or squash. Just be sure you sauté it long enough to become tender.
- Frozen peas: no need to defrost first. Omit if you’re not a fan.
- Staples: kosher salt, black pepper, olive oil.
- Fresh lemon juice: a little squeeze adds so much to finish the sauce.
- Parmesan, red pepper flakes, and fresh basil leaves: all optional but highly recommended for serving. If I lived alone, I’d add red pepper all over the skillet, but kids exist, so this is great to pass at the table for adding heat to individual portions.
Ravioli (singular: raviolo!) are small squares of pasta that are typically folded around a filling of ricotta or other cheese and often other fillings to make graceful pillows. They cook quickly and can flex from simple to super elegant, depending on the preparation. Look for them in the refrigerated section of most major grocery stores, near fresh tortellini. Italian specialty grocers may make their own on-site, which is a special treat unto itself.
Use your favorite store-bought pesto to keep this super fast; in general, the freshest, highest-quality pestos are also sold in the refrigerated section, as opposed to jarred with other pasta sauces. But if you have time, homemade basil pesto is next level, and I love using sneaky healthy zucchini pesto or spinach pesto to make this simple pasta dinner even more nutrient-dense.
Remember: this is just an overview and the why of the ingredients I choose here. Find full amounts in the print-friendly recipe card below.
How to make pesto ravioli:
Cook ravioli and peas in well-salted water: When just 2 minutes remain in the ravioli’s cooking time — and look carefully at the package directions, they may not need much more than that in the first place — first scoop out a bit of pasta water, then toss the peas directly into the bubbling water. Drain ravioli and peas together and set aside.
If you toss in the peas first, don’t worry. I just say to scoop out the pasta water first so it’s easier to do this without getting stow-away peas. 🙂
Pop the tomatoes: While the ravioli is cooking, warm olive oil in a large skillet then add the tomatoes and cook for 2-3 minutes, just until a few start to burst.
Make the quick pesto sauce: Stir the pesto and a splash of the reserved pasta water into the skillet with the tomatoes. Warm through and add more pasta water until the sauce is the consistency you want. Stir in the hint of lemon juice.
Add pasta and peas: Mix well to combine, sample, and season with salt and pepper to taste.
Serve and enjoy, with plenty of Parmesan, red pepper flakes if you like, and fresh basil leaves for good looks.
Serving suggestions:
We love pesto ravioli as a simple main dish alongside an arugula salad, mixed baby greens with Italian salad dressing, or simple green beans. Garlic knots or breadsticks on the side will get rave reviews!
Craving more protein? Pair this ravioli with grilled steaks, Italian dressing chicken, baked boneless pork chops, or simple garlic butter shrimp.
Related recipes:
Try creamy pesto tortellini, pesto pasta with salmon, pesto artichoke chicken, or cozy baked ravioli next. All easy to make and delicious! Craving pesto in a nutrient-dense bowl? Try it with salmon, chickpeas, and roasted cherry tomatoes.
Ready for fall flavors? This sage brown butter sauce for pumpkin ravioli is a cut above!
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Pesto Ravioli
Ingredients
- 18-20 ounces refrigerated ravioli
- kosher salt and black pepper
- 1 cup frozen peas
- 1 Tablespoon olive oil
- 1-2 cups cherry tomatoes
- 3/4 cup pesto
- 1 teaspoon lemon juice
- Parmesan, red pepper flakes, and fresh basil for serving
Instructions
- Bring a large pot of water to a boil. Add a generous pinch of salt and cook ravioli just to al dente, according to package directions. When there are about 2 minutes left in the cooking time, first scoop about 1/2 cup of the cooking water out into a liquid measuring cup, then add peas to the boiling water and continue to cook. Drain ravioli and peas together; set aside.
- While the ravioli is cooking, warm olive oil in a large skillet over medium heat. Add tomatoes and cook for 2-3 minutes, just until a few are starting to burst.
- Add pesto to the skillet along with a splash of the reserved pasta water. Warm for 2-3 minutes, stirring often. Add more pasta water, a small splash at a time, until the sauce is thinned out to your desired consistency.
- Stir in the lemon juice, followed by the drained ravioli and peas. Stir well to combine, then sample and season with salt and pepper to taste.
- Serve right away, with fresh-grated Parmesan, red pepper flakes, and fresh basil on top if desired.
Notes
- Pesto: Use your favorite store-bought pesto to keep this super fast; in general, the freshest, highest-quality pestos are sold in the refrigerated section. If you have time, homemade basil pesto is next level, and I love using sneaky healthy zucchini pesto or spinach pesto, too.
- Yield: This recipe yields enough to feed my two adults and two little-ish kids with a couple lunch-sized portions leftover, but if you’re feeding hungrier teens, etc., plan on it being about four portions as-is.
