Are you craving a gourmet Italian dish that looks impressive but takes minimal effort? Get ready to transform your dinner game with this mouthwatering Ravioli with Spinach Pesto recipe that combines creamy cheese ravioli with a vibrant, nutty spinach sauce. In less time than it takes to order takeout, you'll create a restaurant-worthy meal that will have your family and friends begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 package (9 oz) cheese ravioli
- 2 cups fresh spinach
- 1/4 cup walnuts
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 1 package (9 oz) of cheese ravioli, 2 cups of fresh spinach, 1/4 cup of walnuts, 1/4 cup of grated Parmesan cheese, 2 cloves of garlic, 1/4 cup of olive oil, and salt and pepper to taste.
- Bring a large pot of salted water to a boil. Once boiling, add the cheese ravioli and cook according to the package instructions, usually about 3-5 minutes, until they float to the top and are tender. Stir gently to prevent sticking.
- While the ravioli cooks, prepare the spinach pesto. In a food processor, combine the fresh spinach, walnuts, grated Parmesan cheese, and garlic cloves. Pulse until the mixture is finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches a smooth and creamy consistency. You may need to stop and scrape down the sides of the bowl to ensure everything is well combined.
- Once the ravioli are cooked, reserve about 1/4 cup of the cooking water, then drain the ravioli in a colander.
- In a large mixing bowl, combine the drained ravioli with the spinach pesto. Toss gently to coat the ravioli evenly. If the mixture seems too thick, add a little of the reserved pasta cooking water to loosen it up.
- Season the ravioli with salt and pepper to taste, mixing gently to incorporate.
- Serve the ravioli warm, garnished with additional grated Parmesan cheese and a sprinkle of freshly cracked black pepper if desired.
- Enjoy your delicious Ravioli with Spinach Pesto!
Tips
- Always salt your pasta water generously - it should taste like the sea to properly season your ravioli from the inside out.
- Don't overcook the ravioli! They're done when they float to the top and look slightly puffy. Typically, this takes just 3-5 minutes.
- Reserve some pasta water before draining. The starchy liquid helps create a silky sauce and helps the pesto cling better to the ravioli.
- For extra flavor, toast your walnuts lightly in a dry pan before adding them to the pesto. This brings out their rich, nutty essence.
- If you want a smoother pesto, blend the ingredients longer and strain through a fine-mesh sieve for an ultra-refined texture.
Nutrition Facts
Calories: 360kcal
Carbohydrates: 27g
Protein: g
Fat: 24g
Saturated Fat: g
Cholesterol: mg
