Round ravioli filled with ricotta cheese, topped with a drizzle of fresh basil sauce, and finished off with some grated parmesan cheese helps get dinner to the table in a snap!
This dish is so simple, nothing complicated, and there really isn't a recipe for this dish, in fact I didn't measure anything either.
Simply take a package or box of any large round ravioli (we prefer the ones filled with ricotta cheese, or four cheeses) and boil them in water until they are perfectly al-dente; drain then drizzle with some fresh basil pesto sauce on top and serve with grated parmesan cheese at the table.
Delicious and super easy! As a friend once said, "simple and nostalgic always wins!"
Here's a tip: Always remove frozen ravioli from freezer, placing onto a large plate or tray and allow to defrost at room temperature for about 10 minutes before going into the boiling water. This will ensure they won't open, break or fall apart while cooking.
Easy Cheese Ravioli with Pesto Sauce
- 1 package or box of frozen large round Cheese Ravioli
- jar of *fresh basil pesto sauce
- Reggiano-Parmigiano grated cheese for the table
*click on the colored link for the recipe.
Bring a large pot of water to boil. Add some salt to the water, about 1 teaspoon.
Add the ravioli and cook according to the directions on the package, or until the ravioli is "al-dente."
Drain, and place about 3 to 4 ravioli's onto each serving dish or plate.
Drizzle or spread about 1 to 2 tablespoons of pesto sauce over the ravioli.
Serve immediately with some grated Parmesan cheese at the table.
Yields: 3 to 4 servings