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

1. 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.
2. Then add the chicken broth, Alfredo and pesto and mix all together.
3. Take the ravioli and add it straight from the water to the pan with the sauce and roasted veggies.
4. Then serve with parmesan and salt and pepper on top!

Creamy Pesto Ravioli

20 Minute Creamy Pesto Ravioli

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20 MINUTE DINNER IDEA: Creamy Pesto Ravioli! This one is sure to be a hit because it is so easy and delicious!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

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

1. 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!
2. 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!
3. Take the ravioli and add it straight from the water to the pan with the sauce and roasted veggies.
4. 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!

More recipes to love!

1. The BEST garlic bread
2. Not your average tortellini pasta salad
3. For dessert – monster cookie bars!

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