Description
This vibrant and creamy ravioli with spinach pesto recipe combines tender ravioli, a rich and flavorful spinach and pumpkin seed pesto, and a luscious crème fraîche sauce. Ready in just 20 minutes, it's an easy yet elegant dish perfect for a quick weeknight dinner or a special occasion.
Ingredients
Units
Scale
Spinach Pesto
- 3 cups baby spinach
- 1/3 cup pumpkin seeds (toasted)
- 1 clove garlic
- 1 tbsp lemon juice
- 1/4 cup freshly grated parmigiano reggiano
- 1/3 cup extra virgin olive oil
- 3 tbsps water
- 1/2 tsp kosher salt
Main Ingredients
- 12 oz ravioli (fresh or frozen)
- 1 cup peas (frozen)
- 1/3 cup crème fraîche
- Lemon zest from half a lemon
- Flaky salt and fresh black pepper, to taste
- Extra parmigiano reggiano for garnish
- Extra crème fraîche for dolloping on plate
Instructions
- Prepare the pesto: In a food processor or blender, combine baby spinach, toasted pumpkin seeds, garlic, lemon juice, parmigiano reggiano, olive oil, water, and kosher salt. Blend until smooth and creamy. Adjust the seasoning with more salt if needed.
- Cook the ravioli and peas: Bring a large pot of salted water to a boil. Add the ravioli and cook according to package instructions until tender and cooked through, usually about 4-5 minutes for fresh or 7-8 minutes for frozen. Add the frozen peas to the pot during the last 2 minutes of cooking so they blanch and warm through.
- Drain and combine: Reserve about 1/4 cup of pasta cooking water, then drain the ravioli and peas. Return them to the pot over low heat. Stir in the prepared spinach pesto and crème fraîche, adding some reserved pasta water a little at a time to loosen the sauce and create a creamy consistency that coats the pasta evenly.
- Season and garnish: Stir in lemon zest, then season with flaky salt and freshly ground black pepper to taste. Plate the ravioli and top with extra parmigiano reggiano and a dollop of crème fraîche. Serve immediately for best flavor and texture.
Notes
- This creamy ravioli with pesto is vibrantly green thanks to blanched spinach and comes together in under 30 minutes.
- To toast the pumpkin seeds, heat them in a dry skillet over medium heat for 3-5 minutes until fragrant and lightly browned.
- You can use any type of ravioli you prefer—cheese-filled or meat-filled will work well.
- If crème fraîche is unavailable, substitute with sour cream or Greek yogurt for a similar creamy tang.
- Reserve some pasta water to adjust the sauce consistency perfectly when mixing.
- For a nuttier pesto, try using walnuts or pine nuts as a substitute for pumpkin seeds.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 25 mg
