Creamy Pesto Ravioli

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Ingredients

  • 2 cup low sodium chicken or vegetable broth see note
  • 1/2 cup pesto
  • 1 cup heavy/whipping cream
  • 1 teaspoon lemon juice see note
  • 1 pound refrigerated cheese ravioli
  • 2 cups (packed) fresh baby spinach
  • Salt & pepper to taste
  • Freshly grated parmesan cheese optional, to taste

Preparation

  1. Add the chicken broth, pesto, cream, and lemon juice to a skillet over medium-high heat. Give it a good stir so the pesto melts in.
  2. Once it starts to bubble, stir in the ravioli.
  3. Cover the pan and reduce the heat to medium-low. Cook it for 5 minutes with the lid on.
  4. Give the ravioli a stir. The sauce should be a bit thicker by now. If it’s still too watery for your liking, continue cooking it for another couple of minutes.
  5. Stir in the spinach, cover the pan again, and let it wilt for a minute or two.
  6. Season the dish with salt & pepper if needed and sprinkle parmesan cheese on top if desired.

Notes

  • You do not need to boil the ravioli ahead of time. The starch released while the pasta is cooking thickens the sauce.

Source: Salt and Lavender – Creamy Pesto Ravioli