Ravioli in Pesto Tomato Sauce
This 5-ingredient meal is a weeknight hero. The tomato sauce is perfectly silky and laced with pesto, the ravioli is cheesy and tender, and the canopy of melted mozzarella brings everything home. Great for a busy weeknight and excellent for entertaining (especially because you can make it in advance).
Yes, it’s true – there are just 5 ingredients in this entire dish! Ravioli, pesto, tomato sauce, parmesan cheese, and mozzarella cheese. That’s all you need for an insane amount of flavor, and you can thank the pesto for that. Basil pesto is a savory puree of fresh basil, garlic, parmesan cheese, pine nuts, and olive oil. All that goodness is coupled with tangy tomato sauce (plus a little extra parmesan cheese) to create a satiny, amazing sauce for cheese ravioli.
I added a little more parmesan cheese in the sauce to catapult the flavor of the parmesan in the pesto. It’s a simple culinary move that you should employ. You might think, “Why add parmesan when there’s already parmesan in the pesto?” And that’s my point. Adding more of a nutty, complex ingredient enhances its power in the dish.
Here’s how you make this simple dish: Whisk together tomato sauce, pesto, and parmesan cheese. Fold in cooked ravioli. Transfer everything to a baking dish and top with mozzarella cheese. Cover with foil and bake for 15 minutes. Uncover and bake for 5 more minutes, until the cheese melts. Top with basil or parsley (if you want) and serve with extra parmesan cheese on the side.
What kind of ravioli should you use? That’s up to you. I prefer refrigerated cheese ravioli, but you can use beef ravioli if that’s what you prefer. You can also use tortellini!
What kind of pesto should you use? Choose your favorite brand and variety – since the flavor will be the dominant essence in the dish. I used refrigerated pesto this time, but you can also use shelf-stable pesto if you find that easier to grab.
How to make this dish in advance. Prepare the dish as directed and, before baking, cover with plastic and refrigerate for up to 24 hours. When you’re ready to bake, pull the dish from the refrigerator about 30 minutes ahead of time. Remove the plastic and cover with foil and bake as directed.
Ravioli in Pesto Tomato Sauce
Ingredients
- 20 ounces ravioli of choice
- 14- ounce can tomato sauce, or 2 cups
- 2 tablespoons basil pesto
- 2 tablespoons grated parmesan cheese, plus more for serving
- Salt and freshly ground black pepper
- 1 cup shredded mozzarella cheese
- Chopped fresh basil or parsley for serving, optional
Equipment
Instructions
- Preheat the oven to 350 degrees.
- Cook the ravioli according to the package directions.
- Meanwhile, in a large bowl, whisk together the tomato sauce, pesto, and parmesan cheese. Add the cooked ravioli and stir gently to coat.
- Transfer the ravioli to a shallow baking dish or ovenproof pan and top with the mozzarella cheese. Cover with foil and bake for 15 minutes. Uncover and bake for 5 more minutes, until the cheese melts.
- Top with basil or parsley, if using, and serve.