Fluffy, chewy, and soft raviolis are filled with a cheesy mixture that is cooked to perfection and tossed in a beautiful pesto cream sauce.

This pesto cream sauce is light yet packed with flavor and is one of my FAVORITE pasta sauces. I love to make this with many different pasta dishes, but ravioli takes it over the top! The best part is that it is easy to make.

PESTO-

I highly recommend making homemade pesto for the ultimate flavor. You can find my recipe here for a quick pesto sauce- 10 minute Basil- Pesto Sauce

Pasta-

Homemade ravioli is a labor of love but so worth it. I have some tools I recommend making the process easier.

Pasta maker- This will help achieve the perfect thin sheets. It also has attachments to make noodles too. Here is the one I have and the link to purchase. https://a.co/d/iaQAscN
Stamp- I love these stamps. Not only do they cut the shape of the ravioli out, but they also press the edges together at the same time. (If the pasta is hydrated properly) Here is the link to the set I have to purchase. https://a.co/d/aCq4aqd

Print Recipe

Pesto Cream Ravioli

Homemade raviolis filled with a cheese blend and dressed in a lush-yet light pesto cream sauce. A resturant worthy meal at home!

Prep Time1

Cook Time15

Dough rest time30

Total Time1 45

Course: dinner

Cuisine: American, Italian

Keyword: basil pesto, cheese ravioli, cream sauce, fyp, homemade ravioli, pesto cream sauce, pesto pasta, pesto ravioi, pesto sauce, trending pasta, trending ravioli

Servings: 2 servings

Equipment

Pasta maker/roller can use rolling pin too

Ingredients

Pasta

1 3/4 cup All purpose flour plus more
3 eggs room temp
1/2 tsp salt
1/2 cup ricotta cheese
1/4 cup mozzarella cheese, shredded
1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg
1/4 tsp garlic powder
1/2 tsp parsley, minced

Pesto cream sauce

3 tbsp butter
1 cup heavy cream
1/4 tsp red pepper flakes
2-4 tbsp homemade pesto sauce 1/4 cup if using store bought as it is not as potent
1/2 cup parmesan cheese, grated plus more for garnish
2 tbsp fresh basil, minced optional-garnish

Instructions

If you wish to double the recipe- here are the measurments. Otherwise follow the recipe above.3 1/2 cups flour1/2 tsp salt5 eggs

PASTA

To start clean off a work space and pour the flour on it. Make a hole in the middle large enough to hold the eggs.
Crack the eggs in the middle and add 1/2 tsp salt. Mix the egg mixture with the fork. Continue mixing the egg while bringing the flour into the egg.
Combine all ingredients and the dough will become sticky. Keep flouring the workspace and rolling the dough until it becomes less sticky yet smooth. It will take about 8-10 minutest to get it smooth. Roll into a ball and wrap in plastic wrap.Let is rest for 30 minutes.
While the dough rest mix up the filling.In a small bowl, combine the ricotta, mozzarella, salt, pepper, parsely, garlic powder, and nutmeg. Mix unitl well combined.
Now to the pasta. Cut the dough in half. Set up the pasta maker and set it to the highest setting. Run the dough through. Fold, and move down to the middle setting. Run through the machine again. Now to the number 3 setting, run the pasta through. It should be thin and smooth.*NOTE if you do not have a pasta machine you can roll out by hand with a rolling pin. Get it as thin as possible.
Plop a spoonful of the filling on the pasta sheet. Space them large enough to fit the the stamp or to make good sized raviolis.
Now make the top sheet with the same thickness. Lay over the bottom sheet and line up the pasta sheet as best you can. Press the pasta sheet edges together to seal it.
Using the stamp, pasta wheel, or sharp knife, cut the raviolis out.Place on a lightly floured baking sheet and place the raviolis on it.
*If using a stamp press down and twist a bit to get the pasta loose.
To cook- Bring a large pot of water to boil. Add 2 tbsp of salt. Yes that much, trust me it will add flavor.Cook for 5-6 minutes. RESERVE 1/2 CUP OF THE PASTA WATER.
Drain and move to bowl. Drizzle a small amount of oil. Toss and set aside.

SAUCE

Set a pan large enough to hold the sauce and pasta over medium heat.
Add the butter and melt.
After the butter has melted add the red pepper flakes and stir.
Next goes the heavy cream. Mix well and bring to a boil.
After the sauce begins to boil add 2 tbsp of pesto sauce and mix well. Turn to low heat.
Give it a taste test and see if you want to add more pesto. Adjust any salt and pepper needs.
If the sauce is too thick add 1/4 cup of reserved pasta water and mix.
Now add the ravioli to the pan and toss until coated.
Serve and garnish with extra parmesan cheese and fresh basil.
I like to drizzle a bit of truffle oil on it sometimes too.
ENJOY!

Okay let’s get started!