Creamy Pesto Ravioli
Creamy Pesto Ravioli is an easy recipe for your Meatless Monday dinner tonight. Alfredo sauce, pesto and white wine combine to form a flavorful creamy sauce that coats mini cheese ravioli and fresh tomatoes. Fresh basil adds the finishing touch to this family favorite dinner recipe.
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Main Course, Pasta
Cuisine: Italian
Keyword: pesto ravioli
Servings: 4
Calories: 245kcal
- 1 Tbs. olive oil
- 1/2 cup chopped onion
- 1 pint (2 cups) orange and/or yellow grape tomatoes ,halved lengthwise
- 1/4 cup white wine
- 1 cup Alfredo sauce ,from 1 jar (15 oz.)
- 1/4 cup Basil Pesto or storebought pesto
- 1 (13 oz.) pkg. frozen mini cheese ravioli ,cooked and drained
- 2 Tbs. thinly sliced fresh basil
Heat oil in large non-stick skillet over medium-high heat.
Cook onion until just beginning to soften, 2-3 minutes. Add tomatoes; cook 3-4 minutes until mixture is just tender. Reserve 1/2 cup tomato mixture.
Add white wine to remaining tomato mixture in skillet; boil 1 minute. Stir in Alfredo sauce and pesto until blended.
Add cooked ravioli, tossing until evenly coated. Simmer until heated through, about 2 minutes.
Transfer to serving dish. Top with reserved tomato mixture and sliced basil.
Calories: 245kcal | Carbohydrates: 10g | Protein: 4g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 571mg | Potassium: 320mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1351IU | Vitamin C: 18mg | Calcium: 41mg | Iron: 1mg