Pea-Pesto Ricotta Ravioli

Marjoram Pea Pesto Ricotta Ravioli on plate from angle

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.

Marjoram Pea Pesto Ricotta Ravioli on plate from top horizontal

Marjoram Pea Pesto Ricotta Ravioli on two plates from top vertical

Marjoram Pea Pesto Ricotta Ravioli on plate from top vertical

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

Items used in this post:

  • Large pot
  • Stirring spoon
Pea-Pesto Ricotta Ravioli
Cook Time
10 mins
Total Time
10 mins
Servings: 2
Author: Nina
  • 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)
  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.

Pea-Pesto Ricotta Ravioli

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