5-Ingredient Pesto Ravioli

By Maria Lichty

Updated June 24, 2023

Quick Summary

Pesto Ravioli- you only need 5 ingredients and 15 minutes to make this easy ravioli recipe! It is the perfect meal for busy weeknights! Serve with a simple salad and garlic bread !

pesto ravioli with tomatoes and basil in large white pot with Parmesan cheese and crushed red pepper flakes. - 1

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I love a quick and easy weeknight meal and often turn to pasta when we are in a rush to get dinner on the table. A few favorites include: Spaghetti Carbonara , 5-Ingredient Spinach Parmesan Pasta , Stovetop Mac and Cheese , and Cacio e Pepe .

I also love making this Pesto Ravioli because it only takes 15 minutes and you only need 5 ingredients. It is a weeknight dinner lifesaver!

This pasta dish has SO much flavor, thanks to the garlic, basil pesto , and bursting tomatoes. Serve with a salad and garlic bread and dinner is served.

Everyone has time to make this EASY meal!

  1. Only 5 Ingredients
  2. How to Make Pesto Ravioli
  3. Variations
  4. Serving Suggestions
  5. More Pasta Dishes
  6. 5-Ingredient Pesto Ravioli Recipe
cheese ravioli in dish, tomatoes in bowl, Parmesan cheese on plate, pesto in bowl, olive oil in bowl, basil, and garlic. - 2

Only 5 Ingredients

  • Ravioli – you can use frozen or refrigerated ravioli. I like to use cheese ravioli, but feel free to use a spinach cheese combo or even sausage or butternut squash ravioli. Use your favorite brand.
  • Olive oil – for sautéing the garlic.
  • Garlic – minced.
  • Grape tomatoes – cherry tomatoes will work too!
  • Pesto – I like to make homemade pesto (it’s easy and freezes well), but you can use store bought pesto.
  • Optional Garnishes : Not mandatory, but SO good! Freshly grated Parmesan cheese, basil, and crushed red pepper flakes for a little kick!

How to Make Pesto Ravioli

cheese ravioli in colander. - 3
  • Bring a large pot of salted water to a boil. Cook ravioli according to package directions; drain and set aside.
grape tomatoes cooking with garlic in large white pot. - 4
  • In a large skillet, heat the olive oil over medium heat. Add the tomatoes and cook, stirring occasionally, until they begin to burst, about 3 to 4 minutes. Add the garlic and cook for 1 minute.
cheese ravioli with basil pesto in large pot with wooden spoon. - 5
  • Turn the heat to low and add the cooked ravioli to the skillet. Gently stir in the pesto until ravioli is well coated.
  • Serve warm with freshly grated Parmesan cheese, basil, and crushed red pepper flakes, if desired.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
pesto ravioli in bowl with tomatoes, basil, and Parmesan cheese. - 6

Variations

  • If you can’t find ravioli, you can use cheese tortellini.
  • Add cooked chicken or shrimp for a boost of protein.
  • If you want to add veggies, you can sauté them in olive oil. Spinach, kale, mushrooms, peppers, and artichokes are all good options.
  • Top the ravioli with burrata right before serving.

Serving Suggestions

Here are some delicious side dishes to serve along side the ravioli.

  • Salad: Kale Salad , Caesar Salad , Green Salad , Arugula Salad , or Spinach Salad
  • Garlic Bread or Caprese Garlic Bread
  • Bruschetta
  • Roasted Broccoli
  • Roasted Green Beans or Simple Skillet Green Beans
  • Roasted Asparagus
pesto ravioli in bowl with tomatoes and fork. - 7

More Pasta Dishes

  • Brown Butter Ravioli with Butternut Squash
  • Pesto Pasta Salad
  • Creamy Lemon Ravioli with Spinach & Peas
  • Pasta Primavera
  • 4-Ingredient Ravioli Lasagna
  • Baked Ziti
  • Spaghetti
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Pasta

5-Ingredient Pesto Ravioli

Ingredients1x2x3x

  • 20 oz frozen or refrigerated cheese ravioli
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 pint grape tomatoes
  • 1/3 cup pesto
  • Optional Garnish: Parmesan cheese, basil, and crushed red pepper

Instructions

  • Bring a large pot of salted water to a boil. Cook ravioli according to package directions; drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the tomatoes and cook, stirring occasionally, until they begin to burst, about 3 to 4 minutes. Add the garlic and cook for 1 minute.
  • Turn the heat to low and add the cooked ravioli to the skillet. Gently stir in the pesto until ravioli is well coated.
  • Serve warm with freshly grated Parmesan cheese, basil, and crushed red pepper flakes, if desired.

Notes

Nutrition

Have you tried this recipe?

5 - 9

5-Ingredient Pesto Ravioli

Recipe from Two Peas and Their Pod

Ingredients

  • 20 oz frozen or refrigerated cheese ravioli
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 pint grape tomatoes
  • 1/3 cup pesto
  • Optional Garnish: Parmesan cheese, basil, and crushed red pepper

Instructions

  • Bring a large pot of salted water to a boil. Cook ravioli according to package directions; drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the tomatoes and cook, stirring occasionally, until they begin to burst, about 3 to 4 minutes. Add the garlic and cook for 1 minute.
  • Turn the heat to low and add the cooked ravioli to the skillet. Gently stir in the pesto until ravioli is well coated.
  • Serve warm with freshly grated Parmesan cheese, basil, and crushed red pepper flakes, if desired.

Notes

Nutrition