Ravioli With Creamy Pesto Sauce Recipes

PESTO RAVIOLI

Steps:

• PREPARE INGREDIENTS FOR SAUCE Quarter mushrooms, finely dice onion and crush garlic.
• COOK PASTA Bring a large saucepan of salted water to the boil. Add the dried pasta, then add the fresh pasta a little later, based on the cooking times specified on the packets. Set timers to make this a bit easier!
• MAKE SAUCE Meanwhile, melt butter in a large frying pan on medium heat, until bubbling. Add mushrooms, onion and garlic and cook until soft (about 5 minutes). Scoop 2/3 cup pasta water out of the saucepan and add to the frying pan, together with the stock powder. Stir in cream cheese and pesto and simmer gently for a couple of minutes.
• SERVE Drain pasta well. Add to frying pan with the sauce and toss to combine. Stir through rocket and season to taste with salt and pepper. Divide between warmed serving bowls and sprinkle with parmesan.

ONE POT PASTA SAUSAGE PESTO & CHEESE RAVIOLI

Steps:

• Heat the olive oil in a large skillet over medium high heat.
• Add the zucchini and garlic, saute for 1-2 minutes.
• Add the sausage and cook 3-4 minutes.
• Add the ravioli, vegetable broth and oregano, stir to combine and bring to a simmer.
• Cover and reduce heat to low, cook 7-8 minutes.
• Add the sundried tomato pesto, cream cheese and parmesan cheese, stir until the cheese melts into the dish, allow to cook on low for another 3-4 minutes.
• Remove from the heat and top with the sun dried tomatoes.

CREAMY PESTO RAVIOLI

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.

BAKED SPINACH RAVIOLI WITH PESTO CREAM SAUCE

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.

RAVIOLI WITH CREAMY PARMESAN SAUCE

Steps:

• Boil the ravioli according to package directions. Drain and set it aside while you make the sauce.
• In a 3-quart saucepan, melt the butter over medium heat. Add the garlic and Italian seasoning and cook it all together for a minute or so. Add the flour and stir until a paste forms. Cook the paste for a minute or so stirring continuously.
• Slowly add the milk and whisk to create a smooth sauce. Cook the sauce over medium heat until it is thick enough to coat the back of a spoon, about ten minutes. Add the cheese and stir until it has melted into the sauce. Add the black pepper and stir again.
• Add the cooked ravioli to the pan with the sauce and gently stir it to coat it in the sauce. Divide the pasta and sauce between two oven-safe bowls.
• Turn the broiler on and place an oven rack in the top spot in the oven. In a small bowl, combine the breadcrumbs and cheese. Sprinkle the mixture over the pasta in the bowls. Top the breadcrumbs with the cubed butter. Place the bowls on a sheet pan and transfer them to the oven. Broil until the breadcrumbs are toasted, about three to five minutes. Garnish with chopped chives, if using.

RAVIOLI WITH CREAMY PESTO SAUCE

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.