Pesto Ravioli with Cherry Tomatoes and Garlic Recipe
This quick and flavorful Pesto Ravioli recipe combines tender cheese ravioli with a vibrant tomato and garlic sauce, finished with fresh pesto for a delicious meal that’s ready in minutes. Perfect for a simple weeknight dinner or a cozy weekend treat.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Ravioli
- 20 oz frozen or refrigerated cheese ravioli
Sauce
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pint grape tomatoes
- 1/3 cup pesto
Optional Garnish
- Parmesan cheese
- Fresh basil
- Crushed red pepper flakes
Instructions
- Cook Ravioli: Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package directions until tender. Drain the ravioli and set it aside.
- Prepare Tomato-Garlic Sauce: In a large skillet, heat the olive oil over medium heat. Add the grape tomatoes and cook, stirring occasionally, until the tomatoes begin to burst, about 3 to 4 minutes. Then add the minced garlic and cook for an additional 1 minute to release its aroma.
- Combine Ravioli and Pesto: Reduce the heat to low. Add the cooked ravioli to the skillet with the tomatoes and garlic. Gently stir in the pesto sauce until the ravioli is evenly coated and heated through.
- Serve: Serve the pesto-coated ravioli warm, garnished with freshly grated Parmesan cheese, fresh basil leaves, and a sprinkle of crushed red pepper flakes if desired for a touch of heat.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For added protein, consider serving with grilled chicken or shrimp.
- Use fresh pesto for best flavor, or a good quality store-bought pesto works well too.
- You can substitute grape tomatoes with cherry tomatoes or diced roma tomatoes if preferred.
- Adjust crushed red pepper flakes according to your spice tolerance.
