Ravioli With Creamy Pesto Sauce Recipes

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BAKED SPINACH RAVIOLI WITH PESTO CREAM SAUCE



Baked Spinach Ravioli with Pesto Cream Sauce image

This Baked Spinach Ravioli with Pesto Cream Sauce will delight your entire family-and it all comes together in under an hour. Here's how to make it at home.

Categories     dinner     main dish

Time 55m

Yield 4-6 servings

Number Of Ingredients 9

Kosher salt, for the water
2 10-ounce packages fresh or frozen spinach ravioli
1 5-ounce bag baby spinach
2 tbsp. salted butter
2 tbsp. all-purpose flour
2 c. half-and-half
1 7-ounce container pesto
2 c. grated whole-milk mozzarella cheese (about 8 ounces)
1/4 c. freshly grated parmesan cheese

Steps:

  • Preheat the oven to 400°. Bring a large pot of salted water to a boil. Add the ravioli and cook according to the package directions. Drain the ravioli.
  • Combine the spinach and ravioli in a 9-by-13-inch baking dish and gently toss to combine.
  • Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until golden, 2 to 3 minutes (don't let the flour burn). Slowly whisk in the half-and-half until smooth. Cook, whisking occasionally, until thickened, about 7 minutes.
  • Reduce the heat to low. Whisk in the pesto until just heated through, about 1 minute.
  • Pour the pesto cream sauce over the spinach and ravioli. Spread with a spoon, making sure all the ravioli are coated. Sprinkle with the mozzarella and parmesan. Bake until the sauce is bubbling and the edges are browned, about 25 minutes. Let cool 5 minutes before serving.

CREAMY PESTO RAVIOLI



Creamy Pesto Ravioli image

I started looking for something to do with my frozen meat ravioli for dinner tonight. Some inspiration from a few Zaar recipes, combined with the ingredients in my pantry, resulted in a dish that I think worked great.

Provided by karen

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

10 ounces frozen beef ravioli or 10 ounces cheese ravioli
3/4 cup skim milk
3 tablespoons pesto sauce
1 tablespoon flour
2 tablespoons pine nuts
1 tablespoon olive oil
8 baby portabella mushrooms, sliced (or crimini)
2 tablespoons fresh rosemary (optional)
2 tablespoons fresh shredded asiago cheese

Steps:

  • Cook frozen ravioli according to package directions.
  • Combine milk, pesto sauce and flour in small saucepan. Stir to combine well.
  • Cook on medium heat, simmering until sauce is thickened, stirring occasionally.
  • While sauce is heating, place pine nuts in a dry non-stick skillet. Heat over medium heat until toasted, watching them carefully so they don't burn. Remove pine nuts to small dish after toasting.
  • In same skillet, heat olive oil over medium-high heat, and then add mushrooms and rosemary. Sauté until lightly browned.
  • To serve, place ravioli in a medium bowl with sauce spooned over it. Top with mushrooms, pine nuts and asiago cheese.

Nutrition Facts : Calories 255.9, Fat 13.5, SaturatedFat 1.6, Cholesterol 1.9, Sodium 75, Carbohydrate 26.2, Fiber 5.5, Sugar 6.4, Protein 13.6

RAVIOLI WITH CREAMY PESTO SAUCE



Ravioli With Creamy Pesto Sauce image

Make and share this Ravioli With Creamy Pesto Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 cup whipping cream
1 (2 7/8 ounce) jar pesto sauce
1 (3 ounce) jar capers, drained
2 (9 ounce) packages refrigerated cheese ravioli, uncooked
2 tablespoons pine nuts, toasted

Steps:

  • Combine whipping cream and pesto sauce in a saucepan; add capers.
  • Cook mixture over low heat until thoroughly heated, stirring frequently.
  • Cook pasta according to package directions, and drain.
  • Toss pasta with sauce, and sprinkle with toasted pine nuts.
  • Serve immediately.

Nutrition Facts : Calories 238.6, Fat 25.1, SaturatedFat 14, Cholesterol 81.5, Sodium 657.8, Carbohydrate 3.3, Fiber 0.8, Sugar 0.3, Protein 2.3

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