5-Ingredient Pesto Ravioli

By Maria Lichty

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Quick Summary

Pesto Ravioli- you only need 5 ingredients and 15 minutes to make this easy ravioli recipe! It is the perfect meal for busy weeknights! Serve with a simple salad and garlic bread!

pesto ravioli with tomatoes and basil in large white pot with Parmesan cheese and crushed red pepper flakes.

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I love a quick and easy weeknight meal and often turn to pasta when we are in a rush to get dinner on the table. A few favorites include: Spaghetti Carbonara, 5-Ingredient Spinach Parmesan Pasta, Stovetop Mac and Cheese, and Cacio e Pepe.

I also love making this Pesto Ravioli because it only takes 15 minutes and you only need 5 ingredients. It is a weeknight dinner lifesaver!

This pasta dish has SO much flavor, thanks to the garlic, basil pesto, and bursting tomatoes. Serve with a salad and garlic bread and dinner is served.

Everyone has time to make this EASY meal!

cheese ravioli in dish, tomatoes in bowl, Parmesan cheese on plate, pesto in bowl, olive oil in bowl, basil, and garlic.

Only 5 Ingredients

  • Ravioli– you can use frozen or refrigerated ravioli. I like to use cheese ravioli, but feel free to use a spinach cheese combo or even sausage or butternut squash ravioli. Use your favorite brand.
  • Olive oil– for sautéing the garlic.
  • Garlic– minced.
  • Grape tomatoes– cherry tomatoes will work too!
  • Pesto– I like to make homemade pesto (it’s easy and freezes well), but you can use store bought pesto.
  • Optional Garnishes: Not mandatory, but SO good! Freshly grated Parmesan cheese, basil, and crushed red pepper flakes for a little kick!

How to Make Pesto Ravioli

cheese ravioli in colander.
  • Bring a large pot of salted water to a boil. Cook ravioli according to package directions; drain and set aside.
grape tomatoes cooking with garlic in large white pot.
  • In a large skillet, heat the olive oil over medium heat. Add the tomatoes and cook, stirring occasionally, until they begin to burst, about 3 to 4 minutes. Add the garlic and cook for 1 minute.
cheese ravioli with basil pesto in large pot with wooden spoon.
  • Turn the heat to low and add the cooked ravioli to the skillet. Gently stir in the pesto until ravioli is well coated.
  • Serve warm with freshly grated Parmesan cheese, basil, and crushed red pepper flakes, if desired.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
pesto ravioli in bowl with tomatoes, basil, and Parmesan cheese.

Variations

  • If you can’t find ravioli, you can use cheese tortellini.
  • Add cooked chicken or shrimp for a boost of protein.
  • If you want to add veggies, you can sauté them in olive oil. Spinach, kale, mushrooms, peppers, and artichokes are all good options.
  • Top the ravioli with burrata right before serving.

Serving Suggestions

Here are some delicious side dishes to serve along side the ravioli.

pesto ravioli in bowl with tomatoes and fork.

More Pasta Dishes

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5-Ingredient Pesto Ravioli

You only need 5 ingredients and 15 minutes to make this easy ravioli recipe! It is the perfect meal for busy weeknights! Serve with a simple salad and garlic bread!
4.88 from 16 votes

Ingredients
  

  • 20 oz frozen or refrigerated cheese ravioli
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 pint grape tomatoes
  • 1/3 cup pesto
  • Optional Garnish: Parmesan cheese, basil, and crushed red pepper

Instructions
 

  • Bring a large pot of salted water to a boil. Cook ravioli according to package directions; drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the tomatoes and cook, stirring occasionally, until they begin to burst, about 3 to 4 minutes. Add the garlic and cook for 1 minute.
  • Turn the heat to low and add the cooked ravioli to the skillet. Gently stir in the pesto until ravioli is well coated.
  • Serve warm with freshly grated Parmesan cheese, basil, and crushed red pepper flakes, if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. 

Nutrition

Calories: 374kcal, Carbohydrates: 36g, Protein: 15g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 52mg, Sodium: 506mg, Potassium: 386mg, Fiber: 6g, Sugar: 7g, Vitamin A: 1402IU, Vitamin C: 17mg, Calcium: 276mg, Iron: 7mg
Keywords pasta, pesto, ravioli

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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4.88 from 16 votes (13 ratings without comment)

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  1. 5 stars
    I made this last night for family dinner. I loved it! Easy, simple, quick, delicious. The only thing I did differently was sprinkle some salt on top. Thank you!

  2. 5 stars
    This was surprisingly delicious, considering the fact that it really only took 20 minutes to make! A wonderful way to dress up pre-made ravioli with a few ingredients to make it truly restaurant-worthy. This will go onto my list of “no time to cook but quicker than ordering out” meals. Thanks, Maria!

  3. 5 stars
    Thank you for easy, good and flexible dinner option! Perfect for summer….no heating the oven. As you mention, easy to add to the recipe. I added some browned beef I already had, a few sauteed mushrooms and peppers per your suggestions. And then I added 2/3 jar of alfredo to kinda sauce it up a bit. Hope that doesn’t irritate the people who want to know how the original recipe was! Believe me, I’m not a big “wing it” cook but I don’t think you can screw this one up! A delicious quick meal. Thank you!