By Upma was what the Tuesday called for, and the kitchen answered — but this is also how I think about a bowl of pesto ravioli: no ceremony, no milestone required, just the reliable comfort of something warm and done in twenty minutes. The food continues, and so does this recipe — good on the quiet weeks, good on the hard ones, good when Amma is on your mind and the children need feeding and the evening simply needs to end well.
Pesto Ravioli
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes | Servings: 4
Ingredients
- 1 package (20 oz) fresh or refrigerated cheese ravioli
- 1/2 cup prepared basil pesto
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup reserved pasta water
- 1/3 cup freshly grated Parmesan cheese
- Salt and black pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Boil the ravioli. Bring a large pot of salted water to a boil. Cook ravioli according to package directions, usually 4–6 minutes for fresh. Before draining, reserve 1/4 cup of pasta water, then drain and set aside.
- Build the base. In a large skillet over medium heat, warm the olive oil. Add the minced garlic and cook for 1 minute until fragrant, stirring so it does not brown.
- Add the tomatoes. Add the halved cherry tomatoes to the skillet and cook for 3–4 minutes, stirring occasionally, until they begin to soften and release their juices.
- Toss with pesto. Reduce heat to low. Add the drained ravioli to the skillet along with the pesto. Toss gently to coat, adding the reserved pasta water a splash at a time to loosen the sauce to your preferred consistency.
- Season and serve. Taste and adjust with salt and black pepper. Divide among bowls, top with grated Parmesan, and scatter fresh basil leaves over each portion. Serve immediately.
Nutrition (per serving)
Calories: 430 | Protein: 17g | Fat: 23g | Carbs: 41g | Fiber: 3g | Sodium: 590mg