Ravioli with Pesto Sauce makes an easy, quick meal! Ready in less than 10 minutes, it is a weeknight favorite!

Ravioli with Pesto Sauce Recipe from addapinch.com

This ravioli recipe is one that I absolutely love for a quick lunch or supper. It comes together so quickly and easily that you’ll feel like you’ve forgotten something! While I’ve made homemade ravioli and it works beautifully in this recipe, I realize that if you are like me, there are some nights that you just need a filling warm meal on the table that didn’t take all day and that your family will love! It’s even better that it didn’t cost an arm and a leg! This is it!

This recipe uses just four ingredients and is ready in less than 10 minutes! That’s kinda hard to beat! 

I use a cheese ravioli from the refrigerated section of the grocery store or deli in this recipe, but you can easily whichever type you prefer. I do recommend the refrigerated section ravioli since it cooks more quickly and tastes so much like fresh pasta. While the ravioli is cooking, I mix together pesto and olive oil in a small measuring cup and pop it into the microwave to warm it. You can also heat it in a small skillet or sauce pan. Then, once the ravioli has cooked, you drizzle the pesto sauce over it and sprinkle grated Parmesan on top. Yum!

Ravioli with Pesto Sauce Recipe from addapinch.com

Here’s my Ravioli with Pesto Sauce recipe. Keep this recipe for when you need something fast and fabulous!

Ravioli with Pesto Sauce Recipe

Ravioli with Pesto Sauce makes an easy, quick meal! Ready in less than 10 minutes, it is a weeknight favorite!
5 from 2 votes

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Prep Time2 mins
Cook Time4 mins
Total Time6 mins
Servings: 2 -4
Author: Robyn Stone | Add a Pinch


  • 10-12 cheese filled ravioli or your favorite
  • 1/2 cup pesto
  • 1/4 cup olive oil
  • 1/2 cup shredded Parmesan cheese


  • Bring about 3-4 quarts of water to a boil. Add ravioli and cook according to package directions, about 4-6 minutes. Remove from water with a slotted spoon.
  • While ravioli is cooking, heat pesto and olive in the microwave or on the cooktop. Spoon over cooked ravioli and sprinkle with shredded Parmesan cheese.
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Robyn xo

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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8 Comments Leave a comment or review

  1. This is a perfect busy night meal and meat filled ravioli are a lovely choice too! I have done this for many years, however, to cut a few calories that you never miss, substititute 1/4 cup of that nice pasta water for the olive oil. There is already plenty of oil in the pesto and that allows to you to sprinkle more cheese, yummmmmm!

  2. Delicious. Didn’t have Parmesan but shredded the Asiago I did have and it was delicious! Amazingly good for how simple and fast this recipe is.
    Thank you!

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