Creamy Pesto And Ravioli
Indulge in the rich flavors of creamy pesto and ravioli, a delightful Italian dish that combines fresh basil, garlic, and Parmesan cheese into a luscious sauce. Perfect for a comforting dinner, this dish suits both families and dinner guests with its vibrant taste and simple elegance.
Ingredients
Instructions
- Put garlic, basil, salt, pepper, and pine nuts in a blender.
- Blend slowly to a paste consistency.
- Add Parmesan cheese when smooth.
- Add olive oil in a steady stream with the blender running.
- Add heavy cream and blend until well combined.
- Pour the sauce over cooked ravioli.
- Garnish with parsley.
- Also good on tortellini.
Tips & Substitutions
For a nuttier flavor, lightly toast the pine nuts before blending. If you don't have fresh basil, you can substitute with a smaller amount of dried basil, but fresh is best for authenticity. Consider using a different cheese like Pecorino Romano for a sharper taste. If you prefer a lighter sauce, you can reduce the heavy cream by half and add more olive oil.
Serving Suggestions
Serve the creamy pesto and ravioli garnished with fresh parsley and extra Parmesan cheese for a delightful presentation. It pairs beautifully with a side of Italian vegetable pizzas or a simple green salad for a complete meal. For a heartier option, consider serving with baked halibut, Italian style.
Storage & Reheating
Store any leftover creamy pesto sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring frequently to prevent separation. You can add a splash of cream or broth to loosen the sauce if it thickens upon refrigeration.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Pesto And Ravioli contains roughly 1165 calories, with 14g protein, 39g carbohydrates, and 109g fat. It is an excellent source of iron (59% of the Daily Value), vitamin A (47% of the Daily Value), and protein (27% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2176mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use store-bought pesto instead of making my own?
Yes, you can use store-bought pesto if you're short on time, but making your own offers a fresher flavor. Just blend the ingredients as in the recipe and combine with cream for a creamy sauce. Adjust the salt levels since store-bought pesto can be quite salty.
What kind of ravioli works best with this sauce?
Any type of ravioli can work well, but cheese or spinach ravioli pairs particularly nicely with the creamy pesto sauce. You can also experiment with different fillings based on your preference or dietary restrictions. If you're feeling adventurous, try it with tortellini for a different twist!
Can I make this recipe vegan?
Absolutely! Substitute the heavy cream with coconut cream or a cashew cream for a vegan option. Use nutritional yeast in place of Parmesan cheese for a cheesy flavor without dairy. For the ravioli, look for vegan pasta options at your local store or make your own.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).