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Ingredients
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Ravioli
Pesto Cream Sauce
Method
Ravioli
- 1
Bring water to a boil
Pour 4 cups water into a large pot, add 1 tablespoon salt, and bring to a rolling boil over high heat.
- 2
Cook ravioli
Add 1 lb fresh ravioli to the boiling water, stir gently once to separate, reduce heat to maintain a brisk simmer, and cook until ravioli float and are tender, about 3–4 minutes (follow package timing if specified).
- 3
Reserve cooking water and drain
Before draining, scoop out 1 tablespoon of the hot pasta cooking water and set aside. Then drain the ravioli in a colander and keep warm.
Pesto Cream Sauce
- 4
- 5
Mince garlic
Peel and finely mince 1 garlic clove (or grate on a microplane) so it releases flavor quickly into the sauce.
- 6
Finish sauce
In a large skillet over medium-low heat, melt 2 tablespoons unsalted butter. Add the minced garlic and gently sauté for 20–30 seconds until fragrant but not browned. Add 3 tablespoons basil pesto and stir to combine with the butter. Pour in 3 tablespoons heavy cream, 1 tablespoon reserved pasta water, and 1 teaspoon fresh lemon juice. Stir and warm gently for 1–2 minutes until the sauce is glossy and slightly thickened. Stir in 1 tablespoon freshly grated Parmesan. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper, tasting and adjusting salt/pepper as needed.
- 7
Combine ravioli and sauce
Add the drained ravioli to the skillet with the sauce. Using a wide spoon or gently shaking the pan, toss the ravioli in the sauce for 30–60 seconds so each piece is coated. If the sauce seems too thick, add up to 1–2 more tablespoons reserved pasta water, 1 tablespoon at a time, until you reach a silky consistency that clings to the ravioli.
- 8
Serve
Divide pesto ravioli among plates. Sprinkle with the toasted pine nuts and additional grated Parmesan if desired, and garnish with fresh basil leaves. Serve immediately.