Pesto Ravioli Recipe
creamy pesto | baby spinach | cherry tomatoes | parmesan
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Ingredients
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Pasta
Pesto Sauce
Vegetables
Garnish
Method
Preparing the Ravioli
- 1
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions, usually about 4-5 minutes until they float to the top. Drain and set aside.
Making the Pesto Sauce
- 2
Blend the Pesto Ingredients
In a food processor, combine the fresh basil leaves, pine nuts, garlic cloves, and grated Parmesan cheese. Pulse until finely chopped. With the processor running, drizzle in the olive oil until the mixture is smooth. Season with salt and black pepper to taste.
Sautéing the Vegetables
- 3
Sauté Spinach and Tomatoes
In a large skillet over medium heat, add a splash of olive oil. Add the baby spinach and sauté until wilted, about 2-3 minutes. Add the halved cherry tomatoes and cook for an additional 2 minutes until they soften slightly.
Combining Everything
- 4
Serving
- 5
Plate and Garnish
Serve the pesto ravioli warm, garnished with additional grated Parmesan cheese on top.