Ravioli with Spinach Pesto: Cheese ravioli topped with pesto made from fresh baby spinach, garlic, pine nuts and Asiago cheese.
If you’re looking for a quick, easy weeknight meal, then this Ravioli with Spinach Pesto is it! As a kid, I’d spend an entire day at my father and step mother’s home making homemade ravioli for Christmas each year and it was definitely a “labor of love”.
The house would be buzzing with lots of noise; mainly laughter, as one person would be mixing the dough and another would be rolling out the dough using an old wooden closet rod that had been passed down from generations.
Usually it was my dad and grandfather that would take turns as it’s a very stiff dough and hard to roll out. Then the rest of us would make the filling, fill, cut and seal the ravioli and place in cornmeal lined shirt boxes so that we could freeze them for the special day.
The last time I made homemade ravioli was when my husband and I first got married. We were living in our townhouse and it was the blizzard of 1995.
My oldest and best friend Barbara (who also lived in the same townhouse community) and I pooled our food resources and managed to find all of the ingredients needed to make ravioli to keep us busy while we were snowed in.
So we spent the day making several different varieties; then treated our new husbands to an Italian treat of homemade ravioli.
Ravioli are a type of Italian filled pasta and are made by creating a filling inside two layers of egg pasta dough; then sealed shut. You can fill it with just about anything you wish, but the most popular (or at least the kind we made from scratch) were cheese filled.
Since today is National Ravioli Day, I thought I’d share a quick and easy ravioli recipe that has such a robust flavor. Serve with a tossed salad and you’ll have a quick, restaurant quality weeknight meal your family will love in minutes. ~Enjoy!
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Ravioli with Spinach Pesto
- 24- 1(ounce) Cheese Ravioli
- 1 tsp. Salt
- 1/4 c. Prepared Spinach Pesto
- Add water and salt to a large pot and bring to a boil.
- Slowly drop in the ravioli and cook until they start to float to the top. Times may vary depending on whether you're using fresh or frozen ravioli.
- Remove ravioli with a slotted spoon and place in a serving bowl.
- Add the pesto and mix well.
Spinach Pesto is so easy to make and adds a nice, fresh flavor to pastas, meat or chicken.
- 2 c . Fresh Baby Spinach; rinsed, stems removed, firmly packed
- 1/4 c . Fresh Parsley; rinsed, stems removed, firmly packed
- 1/4 c . Pine Nuts
- 2 Cloves Garlic
- 1/4 c . Asiago Cheese
- 2 tbsp . Extra Virgin Olive Oil
- Kosher Salt and Black Pepper, to taste
- Add the spinach, parsley, pine nuts, garlic and cheese to a food processor and blend together.
- Gradually pour in the oil and pulse until smooth. Stop the machine in the middle to scrape down the sides. Makes 3/4 cup. (You can also make this ahead of time and freeze in an airtight container until you're ready to use).