Ravioli with Basil Pesto Cream Sauce
When I was younger I didn’t really cook all that much during the week, and when I did cook on workdays it was always something super quick and easy. I was always looking for really quick recipes I could just throw together and pretend I actually cooked that night.
One of†my first, what I considered “fancier”, assembled dishes was this pasta with basil cream sauce.
One of my good friends whose dad was a French chef taught this one to me. She said it was her favorite because of how incredibly easy and tasty it was. The only downfall to this dish, and the reason I don’t still make it every week, is it’s a cream sauce and loaded in fat and calories.
However, calories and fat aside, it is the most delicious recipe you’ll ever make in under 7 minutes. For the pasta I use any type of refrigerated stuffed ravioli or tortellini.
Here I have used a new product from Monterey Gourmet Foods™: a spinach stuffed ravioli.
Their pastas and sauces are ALL Natural; the company follows 8 strict All Natural Principles so you can be assured you are offering the highest quality food for your family.
For the sauce, I used their fresh basil pesto with some cream and a little Parmesan. I just whisk the sauce together and heat through while the pasta is boiling and then toss the pasta in the sauce.
It really couldn’t be easier. This is about one step away from a frozen meal; it’s so easy.
Monterey Gourmet Foods was nice enough to not only send us their spinach stuffed ravioli but also their butternut ravioli and their chicken ravioli. We sampled all of them. I first made the spinach stuffed ravioli in the basil cream sauce. My son really liked it.
Then we had the chicken stuffed ravioli in the same basil cream sauce. It was also delicious.
Then when I went to make a separate garlic cream sauce for the butternut squash my son begged me not to sauce them. I guess he had enough of all that green creamy sauce. So we tried the butternut ravioli without any sauce.
He sure did love the butternut ravioli. He liked them the best, but my husband and I both thought the ravioli really needed a sauce.
They are really tasty, but they are not homemade and need a freshly made sauce to camouflage the “pre-packaged” taste all products like this have.
For this sauce, I use pre-packaged basil pesto. I have used both refrigerated and jarred. You could also make this a red sauce by using sun-dried tomato pesto, or any other type of pesto you like.
Try Monterey Gourmet Foods Pastas and Sauces today. Discover more about Monterey Gourmet Foods.
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Ravioli with Basil Pesto Cream Sauce
1 cup Basil Pesto
1 cup Cream
1/4 cup Parmesan cheese
cooked ravioli, tortellini, or other pasta
Combine basil pesto and cream in a skillet. Heat through until bubbly. Remove from heat and add Parmesan. Add pasta to sauce and toss to coat.
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