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Creamy Pesto Ravioli with Sun-Dried Tomatoes
Created by: Howcan Team
Ingredients
- 1 pound of cheese ravioli
- 1/2 cup of sun-dried tomatoes, chopped
- 1/4 cup of pine nuts
- 2 cloves of garlic, minced
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 1/4 cup of prepared basil pesto
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the ravioli according to the package instructions. Drain and set aside.
- In a large skillet, toast the pine nuts over medium heat until golden brown, about 3-4 minutes. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Cook for 2-3 minutes until the garlic is fragrant and the tomatoes are softened.
- Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and prepared basil pesto. Cook for an additional 2-3 minutes until the sauce has thickened slightly.
- Add the cooked ravioli to the skillet and gently toss to coat the pasta in the creamy pesto sauce. Season with salt and pepper to taste.
- Divide the creamy pesto ravioli among serving plates. Sprinkle with the toasted pine nuts and garnish with fresh basil leaves.
- Serve immediately and enjoy!
Creamy Pesto Ravioli with sun-dried tomatoes is a delightful twist on the classic Italian dish. Originating in the sun-drenched regions of Italy, this flavorful combination of tender ravioli, rich creamy pesto sauce, and tangy sun-dried tomatoes has become a favorite in Italian cuisine. Renowned chefs in Tuscany and Liguria have perfected this dish, infusing it with the vibrant flavors of the Mediterranean. The best version of this dish can be found in authentic Italian trattorias, where skilled chefs craft the perfect al dente ravioli and blend the creamy pesto with the intense sweetness of sun-dried tomatoes. To make this dish at home, it's crucial to use high-quality sun-dried tomatoes and fresh, homemade pesto for an authentic taste.
30 min
4
480 calories
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