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
- 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)
Add 4 quarts of water to large pot.
Add salt to pot and bring to a boil on high.
Add ravioli to boiling water and bring the water back to a boil.
Cook the ravioli for 5-7 minutes to desired consistency.
Drain ravioli and place on plates.
Top ravioli with pesto and ricotta cheese.
(Optional) Garnish with peas and marjoram.