PESTO RAVIOLI
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This simple pesto ravioli includes rocket, mushrooms and an easy creamy pesto sauce.

Pesto ravioli with rocket, mushrooms and parmesan.

Combining fresh ravioli with dried pasta works well for a number of reasons… it’s more budget-friendly, you can easily get the right amount of pasta for 4 serves, and the flavour of the ravioli doesn’t overpower the mushrooms and sauce.

Depending on your choice of ravioli, this meal can either be vegetarian or meaty. Tortellini is a good alternative to ravioli, too.

Once you start cooking the pasta, you’ll need to get straight into making the sauce. This gets cooked while the pasta is boiling, making for a super quick and easy meal.

If simple weeknight pastas sound good to you, this pork and fennel pasta, easy chicken fettuccine and lamb and pesto pasta are all worth a try.

 

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Pesto ravioli with rocket, mushrooms and parmesan.

PESTO RAVIOLI

Keyword: BEEF, CHICKEN, MAIN MEALS, VEGETARIAN
Difficulty: Easy
Ready In: 25 minutes
Serves: 4

This simple pesto ravioli combines fresh ravioli with budget-friendly dried pasta, mushrooms and an easy creamy pesto sauce. Depending on your choice of ravioli, this meal can either be vegetarian or meaty!

QUICK PRINT

Ingredients

SAUCE

  • 250 g portobello, Swiss brown or button mushrooms (8.8oz)
  • 1 red onion
  • 2 large cloves garlic
  • 1 Tbsp butter
  • 2 tsp chicken or vegetable stock powder
  • 1/2 cup cream cheese (125g)
  • 100 g basil pesto (3.5oz)
  • 50 g Mediterranean or baby rocket (1.8oz)
  • 1/3 cup finely grated parmesan (30g)

PASTA

  • 150 g dried wide lasagne pasta (small frilly pieces not sheets) (5.3oz)
  • 300-400 g fresh ravioli pasta, any flavour (10.6oz-14oz)

Instructions

  1. PREPARE INGREDIENTS FOR SAUCE

    Quarter mushrooms, finely dice onion and crush garlic.

  2. COOK PASTA

    Bring a large saucepan of salted water to the boil. Add the dried pasta, then add the fresh pasta a little later, based on the cooking times specified on the packets. Set timers to make this a bit easier!

  3. MAKE SAUCE

    Meanwhile, melt butter in a large frying pan on medium heat, until bubbling. Add mushrooms, onion and garlic and cook until soft (about 5 minutes). Scoop 2/3 cup pasta water out of the saucepan and add to the frying pan, together with the stock powder. Stir in cream cheese and pesto and simmer gently for a couple of minutes.

  4. SERVE

    Drain pasta well. Add to frying pan with the sauce and toss to combine. Stir through rocket and season to taste with salt and pepper. Divide between warmed serving bowls and sprinkle with parmesan.

Recipe Notes

WINE MATCH: A Sauvignon Blanc.
GLUTEN-FREE OPTION: Make sure your stock powder is gluten-free. Use your favourite dried gluten-free pasta and gluten-free ravioli, if available. Otherwise, just use 300g / 10.6oz of dried gluten-free pasta.
INGREDIENT SWAPS / NOTES: If you can’t find the wide lasagne pasta (small pieces with frilly edges, rather than the big sheets), farfelle, penne or spirals are a good alternative. Make this meal either meaty or vegetarian depending on your choice of ravioli. Tortellini could be used instead of ravioli.
STORING AND REHEATING: Store individual portions in containers in the fridge and reheat in the microwave.

 

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