Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Cook ravioli according to package directions; drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the grape tomatoes and cook, stirring occasionally, until they begin to burst, about 3 to 4 minutes. Add the garlic and cook for 1 minute.
- Turn the heat to low and add the cooked ravioli to the skillet. Gently stir in the pesto until ravioli is well coated.
- Serve warm with freshly grated Parmesan cheese, basil, and crushed red pepper flakes, if desired.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently to maintain texture.
- Freezing: You can freeze the dish before adding the pesto. Store in a freezer-safe container and thaw before reheating.
- Pairing: Serve with a fresh salad or garlic bread for a complete meal. A light side dish complements the ravioli nicely.
- Vegetarian: This recipe is naturally vegetarian! Feel free to add more veggies like spinach or broccoli for added nutrition.
- Extra toppings: Experiment with different toppings like toasted nuts or microgreens for added crunch and flavor.