PESTO SAUCE FOR RAVIOLI RECIPES

Name: Ravioli With Creamy Pesto Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 serving(s)
Ingredients: 1 cup whipping cream; 1 (2 7/8 ounce) jar pesto sauce; 1 (3 ounce) jar capers, drained; 2 (9 ounce) packages refrigerated cheese ravioli, uncooked; 2 tablespoons pine nuts, toasted

RAVIOLI WITH CREAMY PESTO SAUCE RECIPE - FOOD.COM

Ravioli With Creamy Pesto Sauce Recipe - Food.com image

Make and share this Ravioli With Creamy Pesto Sauce recipe from Food.com.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup whipping cream
1 (2 7/8 ounce) jar pesto sauce
1 (3 ounce) jar capers, drained
2 (9 ounce) packages refrigerated cheese ravioli, uncooked
2 tablespoons pine nuts, toasted

Steps:

Combine whipping cream and pesto sauce in a saucepan; add capers.
Cook mixture over low heat until thoroughly heated, stirring frequently.
Cook pasta according to package directions, and drain.
Toss pasta with sauce, and sprinkle with toasted pine nuts.
Serve immediately.

Nutrition Facts : Calories 238.6, FatContent 25.1, SaturatedFatContent 14, CholesterolContent 81.5, SodiumContent 657.8, CarbohydrateContent 3.3, FiberContent 0.8, SugarContent 0.3, ProteinContent 2.3

CHEESE RAVIOLI WITH PESTO RECIPE | MYRECIPES

Cheese Ravioli with Pesto Recipe | MyRecipes image

Fresh herbs are premium ingredients that can easily break a budget. Stretch the pesto by adding a little fresh baby spinach.

Provided by Vanessa Pruett

Total Time 12 minutes

Yield Serves 4

Number Of Ingredients 13

Ingredients

1 (9-ounce) package fresh 3-cheese ravioli
1?? cups fresh baby spinach
? cup fresh basil leaves
½ teaspoon salt
¼ teaspoon crushed red pepper
2 garlic cloves
2 tablespoons fat-free, lower-sodium chicken broth
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 plum tomato, diced
½ cup (2 ounces) shaved fresh Parmesan cheese
? cup pine nuts, toasted
Fresh basil leaves (optional)

Steps:

Cook ravioli according to package directions; omit salt and fat. Drain.
Combine spinach, basil, salt, red pepper, and garlic in a food processor. With processor running, add broth, olive oil, and lemon juice through chute until mixture is smooth.
Combine ravioli, pesto, and tomato in medium saucepan over medium-high heat; cook 1 minute or until warm. Spoon 3/4 cup into each of 4 bowls; sprinkle each serving with 2 tablespoons cheese and about 4 teaspoons nuts. Garnish with basil leaves, if desired.
Wine Match: This rich dish needs a crisp white to refresh the palate. Costamolino Vermentino di Sardegna 2010 ($10) is zesty and refreshing with tropical fruit and an herbal edge to match the basil. --Jeffery Lindenmuth

Nutrition Facts : Calories 389 calories, CarbohydrateContent 31.7 g, CholesterolContent 45 mg, FatContent 23.4 g, FiberContent 3 g, ProteinContent 14.5 g, SaturatedFatContent 6.9 g, SodiumContent 811 mg

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