This pesto ravioli recipe takes just 5 ingredients and 10 minutes to make! And with the silky pesto-cream sauce, it tastes just as fancy as ravioli made from scratch. A couple cups of frozen peas get cooked right along with the pasta for some nutrition, but other veggies like asparagus, broccoli, or leafy greens would taste great as well. For a simple Italian dinner, you can serve this quick creamy pesto ravioli with some crunchy ciabatta garlic bread, white bean salad, or panzanella.
Fill a large pot with water about ¾ of the way. Bring the water to a boil and season with kosher salt. Add the ravioli and frozen peas to the boiling water. Follow the ravioli package instructions for cooking time (mine only took 5 minutes total). Reserve about 1 cup of the pasta cooking water before draining.
In a large bowl, combine the basil pesto and heavy cream, stir to mix well.
Add the cooked ravioli and peas to the pesto mixture. Add a little of the pasta cooking water (about ¼ cup to start), and a good drizzle of extra virgin olive oil. Toss to combine.
Taste and adjust seasoning or add more pesto to your liking. Finish with a sprinkle of red pepper flakes or Aleppo Pepper. Serve immediately.
Additional optional garnish: Pine nuts make a nice garnish as well. If you have some, you can toast about 3 tablespoons of pine nuts to add at the end with the red pepper flakes.
Other vegetables you can use: Cut asparagus and small broccoli florets can be thrown in with the ravioli to cook. Leafy greens like spinach can simply be tossed with the warm ravioli -- its heat will wilt the leaves.
Leftovers and storage: Leftovers will keep in an airtight container in the fridge for up to 3 days. To reheat, add it to a saucepan over medium-low to medium heat until warmed. If the sauce has thickened too much, add a small amount of water to thin it out.