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Creamy Pesto Ravioli is an easy recipe for dinner tonight. Alfredo sauce, pesto and white wine combine to form a flavorful creamy sauce that coats mini cheese ravioli and fresh tomatoes.
Creamy Pesto Ravioli
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

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.

Course: Main Course, Pasta
Cuisine: Italian
Keyword: pesto ravioli
Servings: 4
Author: Gwynn Galvin
Ingredients
  • 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
Instructions
  1. Heat oil in large non-stick skillet over medium-high heat.
  2. 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.
  3. Add white wine to remaining tomato mixture in skillet; boil 1 minute. Stir in Alfredo sauce and pesto until blended.
  4. Add cooked ravioli, tossing until evenly coated. Simmer until heated through, about 2 minutes.
  5. Transfer to serving dish. Top with reserved tomato mixture and sliced basil.
Recipe Notes

Makes 4 servings/4 cups.