One of my go-to meals at an Italian restaurant right now is pesto ravioli (or any type of ravioli for that matter). Now I have to confess, this recipe is not completely homemade as, while I used homemade pasta sauce, I bought the ravioli in order to expedite making this dish. Nevertheless, you can customize your ravioli by adding different seasonings or adding chicken/fish/shrimp to add some protein to the dish. I added a soft boiled egg to this version, but any protein should work.
- 2 tablespoons olive oil
- 1 box ravioli (8-10 oz)
- 2 cloves garlic, finely chopped
- Seasonings: oregano, salt, pepper, chili peppers
- 1 cup fresh or frozen peas
- ¼ cup pesto
- 2 tablespoons shredded cheese
- 2 tablespoons finely chopped fresh parsley leaves
Instructions
Step 1
Fill a large pot halfway with water and bring to boil. Add salt and cook raviolis according to the package instructions. Once the pasta is cooked, drain in a colander and rinse thoroughly
Step 2
Heat oil in a pan and add chopped garlic and peas on medium heat until fully cooked.
Step 3
Add a tablespoon of water and add the cooked pasta. Saute for a minute without heat and add a tablespoon of olive oil.
Step 4
Mix the pesto with the pasta and peas.
Step 5
Empty your pan, add some shredded cheese and parsley leaves, and enjoy!