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Turn regular store-bought ravioli into a fancy dinner with this velvety pesto sauce that's whipped up in a single pan in just 20 minutes. This dish pairs cheese-stuffed pasta with a dreamy sauce for a classy but no-fuss meal.
Key Ingredients
Good ravioli makes all the difference
Homemade pesto brings zippy taste
Heavy cream builds the silky base
Baby spinach boosts the health factor
A squeeze of lemon cuts the richness
Crafting Your Dish
Mix your broth, pesto, cream, and lemon juice together.
Toss ravioli straight into your sauce mixture.
Let everything bubble gently until well-coated.
Drop spinach into the hot mixture until soft.
Give it a taste and tweak as needed.
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Delicious Pairing Options
Grab some crusty bread with olive oil for dipping. Throw together a simple parmesan and arugula side salad to round things out.
Tasty Twists
Splash in some white wine for extra flavor
Throw in a handful of sun-dried tomatoes
Mix in shredded rotisserie chicken
Try different ravioli flavors for fun
Keeping Leftovers
Pop it in the fridge for 3-4 days. Warm it up slowly on low heat. Try to eat it within a day or two so the pasta stays nice. Don't try freezing it, it won't turn out well.
Handy Hints
Don't sweat making pesto, good jarred stuff works
Keep the bubbling soft, not boiling
Be patient while the sauce gets thicker
Keep an eye on your pasta as it cooks
Chef-Level Advice
Turn down the heat before adding your cream
Bite into a pasta to check if it's done
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Add salt and pepper bit by bit
Eat it right away for the best experience
This speedy pasta dish gives you restaurant-worthy results without any complicated steps or messy kitchen aftermath.
Frequently Asked Questions
- → Do I boil the ravioli first?
- Nope, it cooks straight in the sauce.
- → What pesto brand is the tastiest?
- DeLallo is a popular choice for flavor.
- → What if the sauce is too runny?
- Let it simmer longer to thicken up.
- → How do I fix it if it’s too salty?
- Try low-sodium broth if your pesto’s already salty.
- → Can I add lemon juice?
- No need if your pesto already has a zesty kick.