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Ravioli Pesto

Ravioli Pesto Recipe

Ravioli Pesto Recipe

This is a gourmet meal you can whip up quickly and easily using ready-made ravioli. You may also use tortellini in place of ravioli.


  • 140 grams refrigerated ravioli
  • 30 grams sweet basil leaves
  • 20 grams toasted pine nuts
  • 1 clove garlic peeled and sliced
  • 3/4 cup grated parmesan cheese
  • 60 ml extra virgin olive oil
  • sea salt and freshly cracked black pepper to taste
  • 1-2 fresh basil leaves shredded by hand garnishing


  1. Cook ravioli in salted, boiling water according to package instructions. Drain and set aside. Reserve half a cup of pasta water.
  2. To make fresh pesto, blend basil, pine nuts, garlic and cheese until well combined. With the blender motor still running, gradually pour in extra virgin olive oil to achieve a thick, smooth consistency. If the pesto becomes too thick, add more oil. Alternatively, use a mortar and pestle to pound the ingredients. Season with salt and pepper, or more cheese to taste.
  3. Mix cooked ravioli, pesto and about 1-2 tbsp pasta water; stir until well combined. Season to taste with salt and pepper. Garnish with shredded basil leaves before serving.
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13 comments on “Ravioli Pesto”

  1. Your pesto looks mouthwatering! This is another recipe I need to try out! ^_^

  2. Oops…how did I miss this post? This sounds incredibly delicious!! Yummm Yumm!!

  3. Thanks for sharing the recipe! Mind sharing where do you get pine nuts from? Can’t seem to find from local supermarkets. :)

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