Creamy Pesto Ravioli Food

CREAMY RAVIOLI AND PESTO GRATIN

Creamy Ravioli and Pesto Gratin image

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

Provided by Keee8698

Categories < 60 Mins

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 4

Ingredients

1 cup heavy cream
1/4 cup pesto sauce
1 (16 -18 ounce) package cheese ravioli
1/4 cup grated parmesan cheese

Steps:

Cook ravioli according to the package directions.
In a large bowl, whisk together the cream and pesto. Mix in the ravioli.
Transfer to a shallow 2-quart baking dish and sprinkle with Parmesan.
Bake at 375 until golden and bubbling, 25-30 minutes.

Nutrition Facts : Calories 232.2, Fat 23.8, SaturatedFat 14.8, Cholesterol 87, Sodium 118.2, Carbohydrate 1.9, Sugar 0.1, Protein 3.6

RAVIOLI WITH CREAMY PESTO SAUCE

Ravioli With Creamy Pesto Sauce image

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

Provided by ratherbeswimmin

Categories European

Time 35m

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, Fat 25.1, SaturatedFat 14, Cholesterol 81.5, Sodium 657.8, Carbohydrate 3.3, Fiber 0.8, Sugar 0.3, Protein 2.3

CREAMY PESTO RAVIOLI

Creamy Pesto Ravioli image

I started looking for something to do with my frozen meat ravioli for dinner tonight. Some inspiration from a few Zaar recipes, combined with the ingredients in my pantry, resulted in a dish that I think worked great.

Provided by karen

Categories One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

10 ounces frozen beef ravioli or 10 ounces cheese ravioli
3/4 cup skim milk
3 tablespoons pesto sauce
1 tablespoon flour
2 tablespoons pine nuts
1 tablespoon olive oil
8 baby portabella mushrooms, sliced (or crimini)
2 tablespoons fresh rosemary (optional)
2 tablespoons fresh shredded asiago cheese

Steps:

Cook frozen ravioli according to package directions.
Combine milk, pesto sauce and flour in small saucepan. Stir to combine well.
Cook on medium heat, simmering until sauce is thickened, stirring occasionally.
While sauce is heating, place pine nuts in a dry non-stick skillet. Heat over medium heat until toasted, watching them carefully so they don't burn. Remove pine nuts to small dish after toasting.
In same skillet, heat olive oil over medium-high heat, and then add mushrooms and rosemary. Sauté until lightly browned.
To serve, place ravioli in a medium bowl with sauce spooned over it. Top with mushrooms, pine nuts and asiago cheese.

Nutrition Facts : Calories 255.9, Fat 13.5, SaturatedFat 1.6, Cholesterol 1.9, Sodium 75, Carbohydrate 26.2, Fiber 5.5, Sugar 6.4, Protein 13.6

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