Ravioli with Fresh Tomato Pesto

Indulge in a vibrant and easy-to-make dish with this recipe for Ravioli with Fresh Tomato Pesto. Featuring tender cheese or spinach-filled ravioli paired with a zesty homemade pesto bursting with the flavors of juicy cherry tomatoes, fresh basil, nutty Parmesan, and rich pine nuts, this meal comes together in just 25 minutes. The pesto is effortlessly blended in a food processor, highlighting the simplicity and freshness of Mediterranean ingredients. A drizzle of extra virgin olive oil and a pinch of crushed red pepper flakes add a gourmet touch, while reserved pasta water ensures a silky, perfectly coated sauce. Perfect for weeknight dinners or elegant entertaining, this wholesome, herbaceous recipe serves four and is sure to impress with its vibrant color and irresistible flavor.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 400 grams Fresh ravioli (cheese or spinach-filled)
• 300 grams Cherry tomatoes
• 30 grams Fresh basil leaves
• 50 grams Parmesan cheese
• 30 grams Pine nuts
• 2 cloves Garlic cloves
• 80 ml Extra virgin olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Crushed red pepper flakes (optional)

Directions

Step 1

Bring a large pot of salted water to a boil for the ravioli.

Step 2

Meanwhile, prepare the fresh tomato pesto by placing cherry tomatoes, basil leaves, Parmesan cheese, pine nuts, and peeled garlic cloves into a food processor.

Step 3

Pulse the food processor until the ingredients are roughly chopped.

Step 4

With the food processor running, slowly drizzle in the olive oil until the mixture becomes a smooth pesto. Scrape down the sides as necessary.

Step 5

Season the pesto with salt, black pepper, and optional crushed red pepper flakes. Pulse once more to incorporate the seasoning, then set aside.

Step 6

Cook the ravioli in the boiling water according to package instructions, usually about 3–4 minutes for fresh ravioli. Carefully drain, reserving about 1/2 cup of pasta water.

Step 7

Transfer the cooked ravioli to a large mixing bowl. Add the tomato pesto and toss gently to coat, adding a splash of the reserved pasta water if necessary to create a silky sauce.

Step 8

Plate the ravioli and garnish with additional grated Parmesan cheese, a drizzle of olive oil, and fresh basil leaves if desired.

Step 9

Serve immediately and enjoy this refreshing and delicious dish.

Nutrition Facts

Serving size	903.6 grams (903.6g)

Amount per serving	% Daily Value*
Calories	2119

Total Fat 142.50g	183%
Saturated Fat 37.20g	186%
Polyunsaturated Fat 10.20g
Cholesterol 165mg	55%
Sodium 4302mg	187%
Total Carbohydrate 161.80g	59%
Dietary Fiber 14.80g	53%
Total Sugars 17.00g
Protein 64.60g	129%

Vitamin D 0IU	0%
Calcium 951mg	73%
Iron 12mg	69%
Potassium 1657mg	35%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.6%

Protein: 11.8%

Carbs: 29.6%