Cream Cheese and Tomato Pesto Ravioli
This cream cheese and tomato pesto ravioli is a hearty, flavorful homemade pasta dish that’s sure to be a dinnertime hit! Made with fresh pasta dough, tangy cream cheese, and sun-dried tomato pesto, this ravioli is a savory dream.
When you’re in the mood to make some homemade pasta, this recipe will be your go-to! There’s nothing like the flavors of warm, hearty cream cheese, sun-dried tomatoes, mozzarella, and garlic inside freshly made pasta dough. This recipe is easy enough for beginner pasta makers, but decadent enough to feel like you’re eating out at a restaurant – I beg that you try this recipe out so you can see (and taste) for yourself!
Here are some other ravioli recipes you might enjoy: Loaded Baked Potato Ravioli, Homemade Sweet Potato Ravioli, and Creamy Pumpkin Ravioli.
Ingredients & Equipment
You’ll need the following ingredients and equipment to make this cream cheese and tomato pesto ravioli:
- ravioli mold
- pasta dough (recipe)
- cream cheese
- tomato pesto
- mozzarella
- basil leaves
- garlic
- spinach
- salt and pepper
Customize This Recipe!
There are a few different ways you can customize this recipe:
- Have fun with shapes. You don’t need a specific mold for this ravioli recipe – make them into circles, squares, triangles, stars… any shape you want!
- Add some spice. I’m always a fan of adding more spice to recipes, so try out some ground cayenne or red pepper flakes in the sauce or filling to get a small kick!
Kitchen Tips:
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- How to roll pasta dough: If you don’t have a pasta maker, a rolling pin or even a wine bottle will do just fine! It will take more time and elbow grease, but you’ll be able to roll your dough thin enough to fill and shape even if you don’t have fancy tools.
More pasta recipes:
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Cream Cheese Tomato Pesto Ravioli
Ingredients
For the dough:
For the filling:
- 4 oz cream cheese room temp
- 2 tsp tomato pesto
- ⅛ cup finely chopped mozzarella
- 1 tbsp chopped basil
- 1 tsp minced garlic
- 2 tbsp finely chopped spinach
- salt and pepper to taste
Instructions
- Before starting the filling, your dough should be pre-made and ready to roll out.
- Mix together all filling ingredients in a bowl – you can use a standard mixer, but it’s just as easy with a spatula or spoon!
- To fill the ravioli, you’ll want two dough sheets of the same size – if you’re using a pasta roller, I typically like to go between levels 4-5.
- It’s easiest when you have a ravioli mold, so you can simply line the mold with one dough sheet, fill each square with filling, roll the other dough sheet on top, and cut out each ravioli square.
- Boil around 6-8 minutes, or longer depending on how soft you like your ravioli – just don’t boil them too long, or they’ll explode!
- Top with a sauce of your choice and enjoy!
Notes
- Utilize mise en place! Make sure you have all of your ingredients prepped and ready before you begin making this recipe – it will help save you time and keep you organized.
- How to roll pasta dough: If you don’t have a pasta maker, a rolling pin or even a wine bottle will do just fine! It will take more time and elbow grease, but you’ll be able to roll your dough thin enough to fill and shape even if you don’t have fancy tools.
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