Easy One Pan Pesto Ravioli (Print)
Simple skillet pasta with cheese ravioli cooked in creamy pesto plus fresh spinach.
# Ingredients:
→ Sauce
01 -
1 teaspoon lemon juice
02 -
1 cup heavy cream
03 -
1/2 cup pesto
04 -
1/2 cup chicken or veggie broth
→ Main
05 -
Freshly grated parmesan (if you'd like)
06 -
Salt and pepper for flavor
07 -
2 cups packed baby spinach
08 -
1 pound cold cheese ravioli
# Steps:
01 -
Toss in the spinach now, cover up, and let it get soft. Sprinkle salt, pepper, and parmesan on top if ya want.
02 -
Give the ravioli another stir. If it still looks too runny, let it go a bit longer.
03 -
Pop the ravioli right into the sauce. Set to medium-low. Lid on. Wait five minutes.
04 -
Dump broth, pesto, cream, and lemon into a skillet and crank heat up until it starts to bubble.
# Notes:
01 -
You can skip boiling ravioli ahead
02 -
Give your pesto a taste—some are saltier than others
03 -
Try the lemon juice amount and tweak if you use a punchy pesto