20 Minute Creamy Pesto Ravioli
20 Minute Creamy Pesto Ravioli Recipe
20 MINUTE DINNER IDEA: Creamy Pesto Ravioli! This one is sure to be a hit because it is so easy and delicious!
How to make Quick Creamy Pesto Ravioli
- Cook ravioli according to directions on back of package. While it is cooking drizzle the olive oil into a pan and add the diced onions. Cook for about 1 minute. Then add the asparagus and grape tomatoes and roast for about 4 minutes.
- Then add the chicken broth, Alfredo and pesto and mix all together.
- Take the ravioli and add it straight from the water to the pan with the sauce and roasted veggies.
- Then serve with parmesan and salt and pepper on top!
Creamy Pesto Ravioli
20 Minute Creamy Pesto Ravioli
20 MINUTE DINNER IDEA: Creamy Pesto Ravioli! This one is sure to be a hit because it is so easy and delicious!
Ingredients
- 1 pkg refrigerated cheese ravioli
- 2 Tablespoons olive oil
- 1/2 onion, diced
- 1 bunch asparagus, trimmed and cut in half
- 1/2 cup grape tomatoes
- 1/4 cup sliced mushrooms
- 1/3 cup chicken broth
- 1 cup Alfredo sauce
- 1/4 cup creamy pesto sauce
- parmesan for garnish
Instructions
- Cook ravioli according to directions on back of package. While it is cooking drizzle the olive oil into a pan and add the diced onions. Cook for about 1 minute. Then add the asparagus and sauce for a minute and then add grape tomatoes and roast for about 4 minutes. Followed by the mushrooms and whatever else you want to add!
- Then add the chicken broth, Alfredo and pesto and mix all together. Salt and pepper really good. And then let simmer for about 5 minutes. Add more Alfredo if you want it creamier or if you need it more runny add more chicken broth. You can also taste and add more pesto if you would like!
- Take the ravioli and add it straight from the water to the pan with the sauce and roasted veggies.
- Then serve with parmesan and salt and pepper on top!
ingredients
1 pkg refrigerated cheese ravioli
2 Tablespoons olive oil
1/2 onion, diced
1 bunch asparagus, trimmed and cut in half
1/2 cup grape tomatoes
1/4 cup sliced mushrooms
1/3 cup chicken broth
1 cup Alfredo sauce
1/4 cup creamy pesto sauce
parmesan for garnish
instructions
Cook ravioli according to directions on back of package. While it is cooking drizzle the olive oil into a pan and add the diced onions. Cook for about 1 minute. Then add the asparagus and sauce for a minute and then add grape tomatoes and roast for about 4 minutes. Followed by the mushrooms and whatever else you want to add!
Then add the chicken broth, Alfredo and pesto and mix all together. Salt and pepper really good. And then let simmer for about 5 minutes. Add more Alfredo if you want it creamier or if you need it more runny add more chicken broth. You can also taste and add more pesto if you would like!
Take the ravioli and add it straight from the water to the pan with the sauce and roasted veggies.
Then serve with parmesan and salt and pepper on top!
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