Baked Spinach Ravioli with Pesto Cream Sauce
Enjoy a delightful evening with Baked Spinach Ravioli. Cook the ravioli, bake it with cheeses, and drizzle with a quick Pesto Cream Sauce. Ready in just 55 minutes, this Italian-inspired dish promises both comfort and exceptional flavor.
Equipment
- Large pot for boiling water
- Baking Dish
- Saucepan
- Whisk
- Mixing bowls
Ingredients
For the Baked Spinach Ravioli:
- 1 pound spinach and ricotta ravioli
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
For the Pesto Cream Sauce:
- 1 cup fresh basil leaves
- ½ cup pine nuts
- 2 cloves garlic minced
- ½ cup grated Parmesan cheese
- ½ cup extra virgin olive oil
- ½ cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook the spinach and ricotta ravioli according to package instructions. Drain and set aside.
- Prepare the Pesto Sauce: In a blender or food processor, combine basil leaves, pine nuts, minced garlic, and Parmesan cheese. Pulse until finely chopped. With the machine running, slowly pour in the olive oil until a smooth paste forms. Transfer the pesto to a saucepan, add heavy cream, and heat over low heat. Stir until well combined, and season with salt and pepper to taste.
- Assemble the Baked Ravioli: In a large mixing bowl, gently toss the cooked ravioli with olive oil, shredded mozzarella, and grated Parmesan. Season with salt and pepper.
- Bake: Transfer the coated ravioli to a greased baking dish. Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
- Drizzle with Pesto Cream Sauce: Once out of the oven, drizzle the baked ravioli with the prepared pesto cream sauce.
- Garnish and Serve: Garnish with fresh basil leaves and allow the dish to rest for 5 minutes before serving.
Notes
- Feel free to add a handful of cherry tomatoes or sautéed spinach to the ravioli for extra freshness.
- Make the pesto cream sauce in advance and store it in the refrigerator for a quicker weeknight dinner.
- This dish pairs well with a simple side salad or crusty bread.