Creamy Pesto Spinach Raviolis

Creamy Pesto Spinach Raviolis


  • 1 Package of Raviolis Monterey Gourmet Foods Organic
  • 1/2 Teaspoon Vegetable Better Than Bullion (or 1/2 Cup Vegetable Broth)
  • 3 Tablespoons Pesto (Store bought or homemade)
  • 1/2 Cup heavy Whipping Cream
  • 2 Garlic Cloves
  • 1 Tablespoon of Butter or Oil
  • Optional: 1/4 Cup Parmesan Cheese and Fresh Bail Leaves (6 to 10)


  1. Cook Ravioli according to package.
  2. In a large pan (I used my favorite Le Creuset Braiser) add Butter or oil, and minced garlic. Saute until lightly golden brown.
  3. Add in pesto, and heavy whipping cream. Mix well and add in either your 1/2 cup of vegetable broth or my favorite little flavor trick; 1/2 teaspoon of better than bullion mixed with 1/2 a cup of the water from the ravioli water.
  4. Mix on simmer for about 2 minutes. The Sauce will thicken up as it cools. To help it thicken add parmesan cheese.
  5. Drain water from ravioli and top it with the sauce add parmesan cheese and basil if you wish!
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