I know I just admitted that I try not to eat pasta, but every now and then I make exceptions, like this Pea-Pesto Ricotta Ravioli. I jazzed up some basic ravioli pasta and the result was delicious and easy.

In a few minutes with three basic components, ravioli, pesto, and cheese, I plated a nice-looking dinner.

To begin, I cooked up some Costco ravioli. Once they were finished, I applied a dollop of my homemade Vegan Marjoram Pea Pesto on each ravioli. I topped them all off with garnishes and a scoop of freshly-made Instant Pot Ricotta Cheese, and dinner was served.

Let me know if you give this super simple recipe a try!

Items used in this post:

• Large pot
• Stirring spoon

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Pea-Pesto Ricotta Ravioli

Cook Time

10 mins

Total Time

10 mins

 

Servings: 2

Author: Nina

Ingredients

• 1/2 teaspoon salt
• 1 package ricotta-spinach ravioli (Costco)
• 1/2 cup marjoram-pea pesto (or any other pesto)
• 2 tablespoons ricotta cheese
• 1 teaspoon marjoram leaves (optional)
• 1 teaspoon peas (optional)

Instructions

1. Add 4 quarts of water to large pot. 

2. Add salt to pot and bring to a boil on high.

3. Add ravioli to boiling water and bring the water back to a boil.

4. Cook the ravioli for 5-7 minutes to desired consistency.

5. Drain ravioli and place on plates.

6. Top ravioli with pesto and ricotta cheese.

7. (Optional) Garnish with peas and marjoram.