5-Ingredient Pesto Ravioli
Quick and flavorful ravioli tossed with blistered tomatoes, garlic, and pesto for an easy weeknight meal.
Equipment
- Large Pot
- Large Skillet
- Colander
- Cooking spoon
Ingredients
- 20 oz frozen or refrigerated cheese ravioli
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pint grape tomatoes
- 1/3 cup pesto
- Parmesan cheese (optional, for serving)
- fresh basil (optional, for serving)
- crushed red pepper (optional, for serving)
Instructions
- Bring a large pot of salted water to a boil and cook the ravioli according to package directions; drain in a colander and set aside.
- Heat the olive oil in a large skillet over medium heat.
- Add the grape tomatoes and cook, stirring occasionally, until they begin to burst, about 3 to 4 minutes.
- Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring so it doesn't burn.
- Reduce heat to low, add the drained ravioli, and gently stir in the pesto until the ravioli are evenly coated and heated through.
- Serve warm topped with grated Parmesan, fresh basil, and crushed red pepper flakes if desired.
Notes
- Use fresh or jarred pesto according to preference.
- Grape tomatoes can be halved if large.
- Cook garlic briefly to avoid bitterness.
- Adjust pesto amount to taste.
- Serve immediately for best texture.