Description
Ravioli with Roasted Garlic Pesto Cream Sauce
Looking for a comforting and flavorful pasta dish? This ravioli with roasted garlic pesto cream sauce is the perfect combination of creamy, savory, and aromatic. Roasting the garlic brings out a mellow sweetness that pairs perfectly with the fresh basil and pine nuts in the pesto. Tossed with tender ravioli, it’s a meal that feels like a warm hug, perfect for a cozy dinner at home.
1 small head garlic
1 tbsp olive oil
½ tsp kosher salt
¼ tsp pepper
¼ cup pine nuts
2 cups fresh basil
1 tsp lemon juice
¼ cup extra virgin olive oil
¼ cup parmesan cheese
¾ cup heavy cream
20oz ravioli
Directions:
1. Roast garlic at 425°F for 40 minutes.
2. Blend garlic, pine nuts, basil, lemon juice, olive oil, and parmesan.
3. Cook ravioli, mix with pesto and cream.
Prep Time: 50 mins
Kcal: 620 per serving
Step-by-Step Guide
Follow these detailed instructions for the perfect dish. First, preheat your oven to 425°F. Slice the top off a small head of garlic to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Let it cool. While the garlic roasts, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until fragrant, watching closely to prevent burning. Once the garlic is cool, squeeze the soft cloves into a food processor. Add the toasted pine nuts, fresh basil, lemon juice, ¼ cup extra virgin olive oil, and parmesan cheese. Blend until a smooth pesto forms. Bring a large pot of salted water to a boil and cook the ravioli according to package directions. In a large skillet, warm the heavy cream over medium heat. Stir in the prepared roasted garlic pesto until fully combined and heated through. Drain the ravioli, reserving ½ cup of pasta water. Add the ravioli to the skillet with the sauce, tossing gently to coat. If the sauce is too thick, add pasta water a tablespoon at a time until desired consistency is reached.
Serving Suggestions
Plate this rich pasta immediately for the best texture. Garnish with extra grated parmesan cheese, a sprinkle of toasted pine nuts, and fresh basil leaves. For a complete meal, serve with a simple arugula salad dressed with lemon vinaigrette to cut through the creaminess. A side of crusty bread is perfect for soaking up any leftover sauce. For wine pairings, a crisp Pinot Grigio or a light Chardonnay complements the creamy, herbal flavors beautifully.
How-to Summary
Roast garlic and toast pine nuts. Blend roasted garlic with pine nuts, basil, lemon juice, olive oil, and parmesan to make a pesto. Cook ravioli. Warm cream in a skillet, stir in pesto to create the sauce, then toss with drained ravioli until coated.
Frequently Asked Questions
Can I use store-bought pesto? Yes, but the flavor profile will differ. Use about ½ cup of store-bought pesto and mix it with the warm cream. For best results, add 1-2 cloves of minced fresh garlic to the cream to mimic the roasted garlic depth.
What can I substitute for pine nuts? Toasted walnuts, almonds, or even sunflower seeds make excellent, more affordable substitutes for pine nuts in the pesto.
How can I make this dish lighter? Substitute the heavy cream with half-and-half or full-fat coconut milk for a dairy-free option. Be aware the sauce will be slightly less rich and thick.
Can I prepare the pesto ahead of time? Absolutely. The roasted garlic pesto can be made 2-3 days in advance and stored in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning.
What type of ravioli works best? Cheese ravioli is a classic choice, but mushroom, spinach and ricotta, or butternut squash ravioli also pair wonderfully with this sauce.
Common Mistakes to Avoid
Avoid burning the pine nuts while toasting; they go from golden to burnt quickly. Do not over-blend the pesto, as it can become bitter and too warm. Ensure your cream is just warmed and not boiled when adding the pesto, as boiling can cause the sauce to separate. Finally, do not skip reserving pasta water—it’s essential for adjusting the sauce consistency and helping it cling to the pasta.
Conclusion
This ravioli with roasted garlic pesto cream sauce transforms simple ingredients into an elegant, comforting dinner. The key lies in the depth of flavor from the roasted garlic, balanced by the freshness of basil and the richness of cream. It’s a versatile recipe that invites customization while consistently delivering a restaurant-quality result at home. Perfect for a special weeknight meal or impressing guests, this dish is sure to become a cherished favorite in your cooking repertoire.