Craving a restaurant-quality pasta dish that’s ready in a flash? Look no further! This 20-minute Pesto Ravioli Skillet is my go-to for busy weeknights when I need something satisfying, vibrant, and packed with fresh flavors. We’re talking tender cheese ravioli, juicy burst tomatoes, and earthy mushrooms all brought together with a luscious basil pesto. It’s a simple, elegant meal that tastes like you spent hours in the kitchen, but it’ll be our little secret!
Ingredients
• 9 ounces / 255 g refrigerated four-cheese ravioli, light or whole wheat
• 4 cups / 600 g grape or cherry tomatoes, halved
• 3 cups / 8 ounces / 225 g fresh mushrooms, sliced
• 1 tablespoon / 15 ml olive oil
• 1/4 cup / 60 g refrigerated reduced-fat basil pesto
• 1/4 cup / 10 g fresh basil, shredded
Instructions
1. Bring a large pot of water to a boil and cook the ravioli according to package directions. Once cooked, drain well and return the ravioli to the warm pot to keep it from getting cold.
2. While the ravioli is cooking, heat the olive oil in a large skillet over medium heat. Add the halved tomatoes and sliced mushrooms, cooking for 5 to 7 minutes. Stir occasionally until the mushrooms are tender and the tomatoes have softened and started to release their juices.
3. Add the basil pesto to the pot with the drained ravioli and toss gently to coat each piece evenly. Carefully fold in the cooked tomato and mushroom mixture, along with the fresh shredded basil. Serve immediately.
Nutritional Information
• PER SERVING: 314 calories, 12 g total fat (3 g saturated fat), 35 mg cholesterol, 463 mg sodium, 39 g carbohydrates, 5 g fiber, 14 g protein.
Pro Tips
• Reserve about 1/4 cup of the starchy pasta water before draining the ravioli. You can add a splash to the final dish if your pesto sauce seems too thick.
• For an extra touch of indulgence, top the finished dish with a sprinkle of freshly grated Parmesan or Pecorino Romano cheese.
• Feel free to add a handful of fresh spinach to the skillet with the mushrooms and tomatoes during the last minute of cooking for extra nutrients and color.
FAQ
Q: How can I make this pesto ravioli vegan
A: To make this dish vegan, use a plant-based cheese or mushroom ravioli and ensure your pesto is dairy-free, as traditional pesto contains Parmesan. Many delicious store-bought vegan options are available for both ravioli and pesto.
Q: Is this vegetarian ravioli dish a good source of protein
A: Yes, this dish provides a solid 14 grams of protein per serving, mainly from the cheese-filled ravioli. For an extra plant-based protein boost, consider adding a handful of toasted pine nuts or a can of rinsed cannellini beans.
Q: What other vegetables can I add to this meatless ravioli skillet
A: This recipe is very versatile. Feel free to add other quick-cooking vegetables like chopped zucchini, bell peppers, or asparagus. For extra greens, the pro-tip of adding a handful of fresh spinach during the last minute of cooking is excellent.
Q: How do I store and reheat leftover pesto ravioli
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce. You can also microwave it in 30-second intervals until warm.
