Easy One Pan Pesto Ravioli

Turn your favorite store-bought ravioli into something special with this rich creamy pesto sauce, all done in one skillet in less than 20 minutes. You get tender cheese pockets smothered in a dreamy sauce—fancy but not fussy.

Irresistible Elements

Good-quality ravioli really makes it work great

Real pesto brings out the pop

Heavy cream is what makes it ultra smooth

Toss in fresh spinach for healthiness

Little squeeze of lemon wakes things up

Making Pasta Shine

Pour in some broth, swirl in pesto, splash of lemon, and cream.

Drop ravioli right into the tasty sauce.

Let everything bubble until it’s all hugged in sauce.

Toss spinach in, let it get just soft.

Tweak flavors to fit your taste buds.

Tasty Pairings

Serve up with crunchy bread and a little dish of olive oil. Throw in a simple arugula salad and shaved parmesan to round things out.

Change It Up

Pour in some white wine for a flavor boost

Toss in chopped sun-dried tomatoes

Shred some rotisserie chicken and add it

Try it out with all sorts of ravioli fillings

Storing Leftovers

Pop in the fridge for up to 4 days. Warm gently on low to keep it creamy. It stays best for the first couple days—avoid freezing, texture gets weird.

Speedy Pointers

Grab good jarred pesto if homemade isn’t handy

Let it simmer slowly, don’t rush

Give sauce time, it’ll thicken up nicely

Keep an eye on the ravioli, cooks fast

Chef Secrets

Add cream over low heat so it stays smooth

Check if the pasta is done after a few minutes

Add seasoning a little at a time

Dig in right away for the best texture

You’ll whip up this dinner in no time and still feel like you ordered from a fancy spot—plus, dishes are a breeze.

Common Questions About This Recipe

→ Pre-boil ravioli?

Nope, toss them in raw and let them cook in the sauce.

→ Best pesto brand?

We like DeLallo for real pesto flavor.

→ Sauce too thin?

Just let it simmer a bit longer and it'll thicken up.

→ Too salty?

Go for a low-salt broth if your pesto’s already salty.

→ Add lemon?

If your pesto pops with lemon already, you can leave it out.