Creamy Pesto Ravioli
A quick, creamy pesto ravioli skillet that comes together in minutes for an easy weeknight meal.
Equipment
- Large skillet with lid
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 1/2 cup chicken or vegetable broth see note
- 1/2 cup pesto
- 1 cup heavy whipping cream
- 1 teaspoon lemon juice see note
- 1 pound refrigerated cheese ravioli
- 2 cups fresh baby spinach packed
- salt to taste
- black pepper to taste
- freshly grated Parmesan cheese optional, to taste
Instructions
- In a large skillet over medium-high heat, combine the broth, pesto, heavy cream, and lemon juice; stir until well blended and the pesto melts into the liquid.
- Bring the sauce to a gentle simmer, then add the refrigerated ravioli, stirring to coat each piece in the sauce.
- Cover the skillet and reduce heat to medium-low; cook for 5 minutes with the lid on so the ravioli heat through and release a bit of starch.
- Uncover and stir; if the sauce is still too thin, continue cooking uncovered for 1–2 more minutes until it reaches your desired thickness.
- Add the packed baby spinach, stir, then cover briefly for 1–2 minutes until the spinach wilts.
- Taste and season with salt and pepper as needed, then serve with freshly grated Parmesan on top if using.
Notes
- You do not need to boil the refrigerated ravioli ahead of time.
- The starch released by the ravioli helps thicken the sauce.
- Use low-sodium broth if you prefer less salty food.
- Some pesto brands are quite salty; taste before adjusting salt.
- Some pestos are lemony—omit the added lemon juice if yours is already tart.
- DeLallo is recommended as a favorite pesto brand.